Tarts

Mango Curd Chocolate Tart

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Luscious chocolate crust topped with a zing of mango and some dragon fruit art. # 88: Mango Curd Chocolate Tart

 

Kay guys, I’ve got a new favorite ingredient. MANGO CURD. I know I chatted about it a bit in my Summer Mango Tart post, but now I need to sing it’s praises. It’s rich, it’s tart, it’s sweet, it has a lovely texture, and it’s downright yummy. I started eating it straight while I was waiting for my crust to bake. No shame.

 

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Also, it happens to be the same color as my car. It’s clearly a winner. Fun facts, I named my car Mango. I might have been influenced by a certain ingredient. We’ll never know.

 

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As I discussed in my Summer Mango Tart post, curd is deliciously easy to make. It’s a nearly-dairy-free version of custard and it has a bright pop of fruit flavor that makes your tongue tingle. I literally whisk together all the ingredients (except the butter) and stir over a bain-marie for 10 to 15 minutes until it gets lovely and thick.

 

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My oh-so-official bain-marie. If you’re going to copy me, make sure you use hot pads when touching the top bowl; it gets super hot!

 

20180909185038_IMG_7717.JPG Mmmm. I strained it because only smooth curd is allowed in my kitchen.

 

20180909191227_IMG_7719.JPG I threw some cocoa into the Tartine Bakery sweet tart dough recipe. It worked like a charm! I use dark chocolate cocoa to get that rich, slightly bitter flavor. I’ve found I like cooking with 72% chocolate or darker. I can always add my own milk or cream to dilute it!

 

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It was toasty in my apartment so I had to chill this baby for a few hours before playing with it.

 

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Rolled out, placed carefully and trimmed. Ready to chill! Popped it back in the freezer for 15 minutes or so to keep it from slumping too drastically in the oven.

 

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I made a few different crust levels and this is the post-sauna shot of the one with the shortest sides. It’s not completely cooked, but I’ll be filling it up with mango curd and baking it for another 12 – 15 minutes. It all comes together like magic.

 

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Voila! Fully baked.

 

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Decoration time! All about that chocolate drizzle. I’m not excellent at getting it thin and elegant, but practice makes better. Plus, eye-catching fruit always helps. Enter dragon fruit.

 

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Isn’t it so cool looking??

 

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It’s like an albino kiwi!

 

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Can’t say I love the flavor. It falls into the same category as coconut water in my opinion – too earthy and not sweet enough.

 

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Oo la la. Happy munching!

 

 

Curd recipe from: https://zoebakes.com/2018/06/07/mango-curd-tart/

Crust recipe from: https://books.google.com/books/about/Tartine.html?id=4U4YP0xcLKAC

6 thoughts on “Mango Curd Chocolate Tart

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