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Mango Curd Tart with Coconut Crust Recipe

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★★★★★

4.5 from 124 reviews

This Mango Curd Tart Recipe features a tropical twist with a crunchy coconut graham cracker crust and a smooth, tangy mango curd filling. The tart is baked to perfection, chilled to set, and can be garnished with Swiss meringue, fresh mango slices, coconut chips, and lime wedges for an elegant presentation. It’s a refreshing dessert that combines sweet, citrusy, and creamy flavors, perfect for warm weather or any occasion requiring a vibrant treat.

Ingredients

Scale

For the Coconut Crust

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 teaspoon kosher salt (or sea salt)
  • 1/3 cup brown sugar
  • 1/2 cup unsweetened shredded coconut, toasted
  • 6 tablespoons unsalted butter, melted and cooled

For the Mango Filling

  • 1 cup canned mango puree (preferably Kesar mango pulp)
  • 1 teaspoon vanilla extract (or almond extract)
  • 2/3 cup granulated sugar
  • Zest and juice of 1 lime
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • Pinch of salt

For Garnishing (Optional)

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Make the Crust: In a large bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted shredded coconut. Stir in the melted unsalted butter until fully incorporated. Then press the mixture firmly and evenly into the bottom and sides of a 9-inch tart pan.
  3. Bake the Crust: Place the tart pan with crust in the preheated oven and bake for about 10 minutes. While the crust is still warm, gently adjust its edges to ensure a smooth, even base.
  4. Prepare Mango Curd: Lower the oven temperature to 325°F (163°C). In a heatproof bowl, mix together canned mango puree, lime zest, lime juice, vanilla extract, granulated sugar, a pinch of salt, and egg yolks until smooth and well combined.
  5. Cook the Curd: Set the bowl over a pot of simmering water to create a double boiler. Stir the mango mixture continuously for about 20 minutes until it thickens enough to coat the back of a spoon.
  6. Complete Curd: Remove the bowl from heat and stir in the unsalted butter until the mango curd becomes velvety and smooth.
  7. Bake Tart: Pour the mango curd filling into the baked crust, spreading it evenly. Bake the filled tart at 325°F (163°C) for 15-17 minutes, until the filling is just set but still slightly jiggly in the center.
  8. Cool and Chill: Let the tart cool at room temperature, then refrigerate for at least 4 hours or overnight to allow the flavors to meld and the filling to firm up.
  9. Garnish and Serve: Before serving, optionally top the tart with Swiss meringue or whipped cream, sprinkle with coconut chips, and garnish with fresh mango slices and lime wedges for a beautiful presentation.

Notes

  • To toast shredded coconut, spread it on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally until golden.
  • Using fresh lime zest and juice is key for balancing the sweetness with tang.
  • Do not substitute egg yolks as they are essential for the curd’s smooth texture.
  • For a dairy-free option, replace butter with coconut oil, but expect a slight difference in flavor and texture.
  • Swiss meringue topping is optional but adds a nice light contrast to the dense tart.
  • The tart is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: mango curd tart, tropical dessert, mango dessert, coconut crust tart, summer tart recipe, fruit tart, mango curd

Find it online: https://victoriablair.com/mango-curd-tart-with-coconut-crust-recipe/