Mango Curd Tart (Print)
A tropical dream dessert with buttery coconut crust and creamy, tangy mango curd filling - sweet, refreshing, and surprisingly easy!
# Ingredients:
→ Salted Coconut Graham Cracker Crust
01 -
1 ½ cups graham cracker crumbs
02 -
1 teaspoon kosher salt
03 -
⅓ cup brown sugar
04 -
½ cup toasted unsweetened shredded coconut
05 -
9 tablespoons unsalted butter, melted
→ Mango Curd
06 -
1 ¼ cups canned mango puree (Kesar mango pulp recommended)
07 -
1 teaspoon vanilla extract
08 -
4 tablespoons unsalted butter
09 -
⅓ cup granulated sugar
10 -
2 large limes, zest and juice
11 -
Pinch of kosher salt
12 -
6 egg yolks
13 -
4 tablespoons unsalted butter
→ Garnish
14 -
½ batch swiss meringue (recipe from Serious Eats)
15 -
2 tablespoons coconut chips or flakes
16 -
1 lime, sliced into wedges
17 -
1 mango, sliced thinly
# Steps:
01 -
Set the oven to 350°F.
02 -
Combine graham cracker crumbs, salt, brown sugar, and shredded coconut in a medium bowl. Mix in melted butter until fully incorporated.
03 -
Press the mixture evenly into the bottom and sides of a 9-inch tart or pie pan.
04 -
Bake for 10 minutes. Adjust the shape if needed while the crust is still warm. Set aside to cool.
05 -
Reduce the oven temperature to 325°F. Combine mango puree, lime zest and juice, vanilla, sugar, salt, and egg yolks in a heat-proof bowl.
06 -
Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir continuously until the mixture thickens, approximately 20 minutes. Remove from heat and mix in butter until smooth.
07 -
Pour the prepared curd into the crust and smooth the surface. Bake for 15-17 minutes or until set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
08 -
Garnish with toasted meringue, fresh mango slices, coconut chips, and lime wedges as desired before serving.
# Additional Notes:
01 -
For a more vibrant flavor, use fresh Kesar mango pulp if available.