Introduction

This Mango Curd Tart offers a delightful tropical twist with its creamy mango filling and crunchy coconut crust. Perfect for warm days or any occasion, this tart combines vibrant flavors and beautiful presentation.

A tart with three visible layers: the bottom crumbly light brown crust, a thick smooth yellow custard in the middle, and glossy yellow peach slices neatly arranged in a semicircle on top. Small green leaves and tiny purple flowers are placed between the peach slices for decoration. One slice of the tart is cut out and slightly pulled out from the main tart, showing the clean edge of the custard and crust layers. The tart sits on a white plate on a white marbled surface, with a fork and knife slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Coconut Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ teaspoon kosher salt (or sea salt)
3 tablespoons brown sugar (or white sugar)
½ cup unsweetened shredded coconut, toasted
7 tablespoons unsalted butter, melted and cooled

For the Mango Filling:

1 ¼ cups canned mango puree (Kesar mango pulp recommended)
1 teaspoon vanilla extract (or almond extract)
⅔ cup granulated sugar
Zest and juice of 2 limes
4 egg yolks

For Garnishing:

Swiss meringue (optional) or whipped cream
Coconut chips or flakes
Lime wedges or fresh mint leaves
Thinly sliced mango or pineapple slices

Instructions

Step 1: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
Step 2: In a large bowl, mix the graham cracker crumbs, kosher salt, brown sugar, and toasted coconut. Stir in the melted unsalted butter until well combined. Press this mixture firmly into a 9-inch tart pan.
Step 3: Bake the crust for about 10 minutes. While still warm, gently adjust its shape if needed for an even base. Remove from the oven and lower the oven temperature to 325°F (163°C).
Step 4: In a heatproof bowl, combine mango puree, lime zest, lime juice, vanilla extract, granulated sugar, salt, and egg yolks. Whisk until smooth.
Step 5: Place the bowl over a pot of simmering water, creating a double boiler. Stir continuously for about 20 minutes, until the mixture thickens enough to coat the back of a spoon.
Step 6: Remove from heat and stir in unsalted butter until the curd is velvety smooth.
Step 7: Pour the mango curd into the baked crust and smooth the top. Bake for 15–17 minutes until the filling is set but slightly jiggly in the center.
Step 8: Let the tart cool at room temperature, then refrigerate for at least 4 hours or overnight for best flavor development.
Step 9: Before serving, garnish with Swiss meringue or whipped cream, sliced mango, coconut chips, and lime wedges for a beautiful finish.

Tips & Variations

Toast the shredded coconut yourself to enhance its flavor and crunchiness.
Use fresh mango puree if available for an even brighter taste.
For a nutty twist, add finely chopped toasted almonds to the crust.
Swap lime zest and juice with lemon for a slightly different citrus note.
If you prefer a dairy-free version, substitute butter with coconut oil.

Storage

Store the tart covered in the refrigerator for up to 3 days. Reheat gently before serving, if desired, but it’s best enjoyed chilled to maintain the curd’s texture and flavor.

How to Serve

The image shows a round tart with three clear layers: a light brown crumbly crust forming the base and thick edges, a smooth shiny pale yellow filling in the middle, and a ring of bright yellow peach slices arranged neatly on one side of the tart's top surface. Small sprigs of green leaves and little purple flowers decorate the peach slices, adding a pop of color. A single slice is cut and slightly pulled out from the tart, showing the clean edges of each layer. The tart sits on a white plate placed on a white marbled surface, with a blurred green plant in the background and a fork and knife nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without coconut?

Yes, simply omit the shredded coconut and increase the graham cracker crumbs slightly for a traditional crust texture.

Is it necessary to use egg yolks in the mango curd?

Egg yolks are essential for achieving the smooth, silky texture of the curd. Avoid substituting to maintain the dish’s signature consistency.