tart filling

Fill pastries and tarts with this versatile lemon curd recipe.

Lemon curd

eggs

(165 grams) caster sugar

(80 grams) chilled unsalted butter

lemons

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One of my favorite desserts! You will love the Tropical flavors in this mango passion fruit&nbsp;tart!  Sweet, creamy and tangy are all the wonderful flavors that will delight you! Baked in&nbsp;a nice sweet crunchy shortcrust.

Tropical Mango, Coconut, Lime Tart

flour (plus 2 Tbsp)

Tbsp sugar

Tbsp coconut (shredded)

salt

unsalted butter

egg yolk (beaten with 1 Tbsp milk below)

Tbsp milk

egg white (lightly beaten)

mango nectar

passion fruit juice

Tbsp lime (fresh juice)

heavy cream

To make the tart shell:

In a food processor place the flour, sugar, coconut, salt, and butter. Pulse a few times until it resembles a coarse meal. Add the egg yolk mixture. Pulse until the mixture comes together into a ball. If the mixture has difficulty coming together you can add water (1 tsp. at a time).

Take the ball of dough and flatten it out on a lightly floured surface. Wrap it in plastic, then place it in the refrigerator for an hour.

Take dough, and allow it to come to room temperature.

Preheat the oven to 350'F.

On a floured surface start rolling out the dough to make a 13" circle.

Place dough in a tart shell and put a piece of parchment paper or foil on top of the shell and fill it with pie weights or beans.

Bake for about 15 minutes.

Take out of the oven, remove pie weights and parchment and bake again for another 10 minutes until the bottom of the crust begins to turn golden (about 10 minutes). Take it out of the oven and immediately brush shell all over with the beaten egg white.

Place a piece of aluminum foil on the bottom of the tart pan to catch any leakage.

To make the filling:

While the pastry is baking whisk together the eggs, sugar, mango nectar, passion fruit juice, lime juice, and heavy cream until the mixture is smooth. You can use a stand up mixer or a hand held mixer. Scoop out the foam at the top of the mixture with a spoon.

Place the filling in the tart shell* and bake for about 20 minutes.**

Place on a cooling rack and allow it to come to room temperature before placing it in the refrigerator. Allow the tart to cool completely before serving.

*To make this process easier, pour the filling into a pitcher. Place the baked shell in the oven rack, and fill with pitcher contents.

** To make sure the filling is set, slightly jiggle the tart. If you see waves or ripples while jiggling it is not set.&nbsp; If it jiggles like jello it is set.&nbsp; You do not want it to brown on the top.

Classic pastry cream (crème pâtissière): a smooth, silky custard made from milk, egg yolks, sugar and starch. Perfect for tarts, éclairs and cakes — rich, stable and pipeable when made with proper tempering and cooling.

Pastry Cream

480 ml whole milk

vanilla bean vanilla

sugar

30 g cornstarch (or 40 g all-purpose flour)

tbsp 30 g unsalted butter, cubed

Pour milk into a saucepan. Add vanilla seeds and pod; heat to just below simmering, then remove from heat and let infuse 10 minutes.

In a bowl whisk egg yolks with sugar until pale and slightly thickened.

Sift cornstarch over the yolk mixture and whisk until smooth and lump-free.

Remove the vanilla pod from the milk. Gradually temper the yolk mixture by whisking in a few tablespoons of hot milk to raise the temperature.

Slowly pour the tempered yolk mix back into the saucepan with the remaining milk, whisking constantly to combine.

Return the pan to medium heat and whisk continuously; the mixture will thicken as it reaches a gentle boil—cook 1–2 minutes more to fully activate the starch.

Remove from heat; whisk in butter and a pinch of salt until glossy and smooth.

Pour the pastry cream into a shallow bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Chill in the refrigerator for at least 1 hour until set and cool.

Before using, whisk briefly to loosen. For piping, transfer to a pastry bag fitted with the desired tip.

Optional: to make diplomat cream, gently fold in an equal portion of softly whipped cream after the pastry cream is fully chilled.

Top 3 tart filling recipes from across the web

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Top Tags

Lemon curd

Tropical Mango, Coconut, Lime Tart

Pastry Cream

Top 3 tart filling recipes from across the web

The most viewed tart filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon curd

Tropical Mango, Coconut, Lime Tart

Pastry Cream

The most viewed tart filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine