Mango Curd Tart with Whole Wheat Crust

1.Preheat the oven to 350°F (175°C).

2.In a large bowl, combine the whole wheat flour, powdered sugar, and salt.

3.Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.

4.Add the egg yolk and cold water to the mixture. Stir gently until the dough starts to come together. If needed, add an extra teaspoon of water to bind the dough.

5.Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

6.On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim any excess edges.

7.Prick the bottom of the crust with a fork to prevent bubbling during baking.

8.Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

9.Remove the parchment paper and weights, then bake the crust for an additional 8-10 minutes or until golden brown. Remove from oven and let cool.

10.While the crust bakes, prepare the mango curd: Peel and pit the mangoes, then puree the flesh in a blender or food processor until smooth.

11.In a medium heatproof bowl, whisk together the mango puree, granulated sugar, eggs, melted butter, lemon juice, and salt until well combined.

12.Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.

13.Cook the mixture, stirring constantly with a whisk or spatula, until it thickens and coats the back of a spoon, about 10-12 minutes. Do not let the mixture boil to prevent curdling.

14.Remove from heat and strain the curd through a fine sieve to remove any lumps for a smooth texture.

15.Pour the mango curd into the cooled tart crust, smoothing the top with a spatula.

16.Refrigerate the tart for at least 3 hours or until the curd is set and chilled.

17.Before serving, optionally dust the tart lightly with powdered sugar for an elegant finish.

18.Slice and serve chilled as a refreshing dessert or snack.