Mango Curd Tart (Print Version)
Creamy, tangy mango curd in a coconut graham cracker crust creates a stunning tropical dessert with perfect sweet-tangy balance.
# 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 unsweetened shredded coconut, toasted
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 (refer to Serious Eats recipe)
15 -
2 tablespoons coconut chips or flakes
16 -
1 lime, sliced into wedges
17 -
1 mango, sliced thinly
# Steps to Follow:
01 -
Set the oven to 350°F.
02 -
Combine graham cracker crumbs, salt, brown sugar, and coconut in a bowl. Mix in melted butter.
03 -
Press the mixture into a 9-inch tart or pie pan, ensuring the bottom and sides are evenly covered.
04 -
Bake for 10 minutes, then adjust the shape if needed while it’s still warm.
05 -
Lower the oven temperature to 325°F. Combine mango puree, lime zest, juice, vanilla, sugar, salt, and egg yolks in a heat-proof bowl.
06 -
Place the bowl over simmering water and stir constantly until the mixture thickens, about 20 minutes. Mix in butter until smooth.
07 -
Pour the mango curd into the crust, smooth the surface, and bake for 15-17 minutes until set. Let it cool to room temperature and then chill for at least 4 hours or overnight.
08 -
Garnish with toasted meringue, fresh mango slices, coconut, and lime before serving.
# Additional Notes:
01 -
For best results, use Kesar mango pulp for the curd. Ensure the crust is evenly pressed to prevent cracking.