Minty Blueberry tart with a White Chocolate & mango curd

It would be a waste to have 2 huge perfectly ripe mangos, freshly came from Cape Verde, and not making them useful for one (or more…) recipe. For a summer foretaste, I propose you a tart recipe for sweet tooth, mainly filled with a white chocolate and mango curd. Nothing really complicated to make it, I simply started from the lemon curd recipe I use for my lemon meringue pie recipes. We even keep a part of the lemon juice in the new recipe to enhance the taste of mango and chocolate. For the decoration and also the freshness, I topped the whole with some blueberries and freshly cut mint leaves, which balance and give an interesting last to the dessert. Taste buds ready! Get set…

(For one rectangular tart)

The sweet shortcrust pastry: 250g flour, 125g butter, 1 egg, 100g sugar, a pinch of salt.
The curd: 100g white chocolate, 1 very ripe and flavored mango, 1/2 lemon, 3 eggs.
The topping: a few blueberries and some fresh mint leaves.

1. To prepare the pastry: Preheat the oven to 190C. In a bowl, mix the flour with the salt and the sugar. Cut the softened butter in small cubes and add them into the bowl, then knead the dough with fingers until you obtain a sandy texture. Add the egg and continue to mix the pastry until it gets homogeneous. Shape a ball, film it and put it in the fridge. Coat a rectangular tart mould with butter and flour, then line it with the pastry. Prick it with a fork to make some little holes, then put it in the oven for 15 to 20 minutes at 190C. Take it off from the oven and let it cooling down before to delicately remove it from the mould.

2. To prepare the white chocolate and mango curd: break and whip the eggs in a pan (out from the fire), then add the 1/2 lemon juice and the white chocolate in pieces. Peel and cut the mango in cubes and add it to the whole. Put the pan on low fire, then let it warming slowly while constantly stirring with a wood cooking spoon.

3. Once the chocolate melted, the curd will progressively getting thick. Continue to stir for a few minutes, then if you want to check if it’s ready, take off the spoon from the pan and make a line on it with your finger. The finger might make a distinct line on the surface of the spoon.

4. Let the curd cooling down when it’s ready. Wash delicately the blueberries and the mint leaves. Stir again the cold curd, then spread it on the shortcrust pastry. Smooth it and arrange the blueberries and the fresh mint leaves on the tart. Serve fresh.