Easy Mini Mango Tarts
Easy Mini Mango Tarts in cute flower shaped pie crusts and a homemade mango curd will put a smile on everyone's face. Perfect for Easter dessert, brunches, or anytime you want something sweet.
- 1 large mango, peeled and cut into cubes
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 large whole eggs
- 2 egg yolks
- 1/2 cup (1 stick) unsalted butter, COLD
- 1 box (14.1 oz package) refrigerated pie crusts
Peel and cube the mango. Puree the mango cubes in a blender or food processor until it's smooth. Measure out 1 cup of puree. Remaining puree can be frozen.
In a medium saucepan, whisk together the mango puree, sugar, lemon juice, 2 whole eggs, and 2 egg yolks over medium-low heat. Stir until the sugar is dissolved.
Cut the butter into cubes (make sure the butter is cold) and add a few cubes at a time to the saucepan, stirring until the butter is melted before adding more. Once all of the butter has been added and incorporated into the mango mixture, turn the heat to low and continue to stir the mango curd until it's thick. You will know when it's thick enough when it coats the back of spoon and doesn't drip off. Allow to cool before using. For this recipe, I refrigerated the curd for a couple of hours before I am serving the tarts. When you're ready to make the tarts, preheat the oven to 350 degrees. Spray mini muffins pans with non-stick spray. Unroll the pie dough onto a lightly floured surface. Using a 4 inch flower cookie cutter, cut out flower shapes, re-rolling the scraps out as needed.
Place each flower shaped dough into a mini muffin cup. Gently press down into each cup and then gently press each petal back on the muffin pan. You will only be making 4 or five on a 12 mini muffin cup pan. You need to space them out. Pricking the bottom and sides with a fork will keep them from curling or puffing up.
Bake for 10 minutes. Set aside to cool before filling with mango curd.
Fill each flower tart shell with about 1 tablespoon of mango curd.