Mango Curd Tart Recipe
Indulge in a “MANGO CURD TART WITH A COCONUT CRUST”! Experience tropical bliss with every bite. Try this dreamy dessert today!
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 1.5 cups of ripe mango puree
- 1 cup of granulated sugar
- 0.25 cup of fresh lemon juice
- 3 large eggs
- 2 egg yolks
- 0.75 cup of unsalted butter
- 1.5 cups of shredded unsweetened coconut
- 0.5 cup of all-purpose flour
- 0.25 teaspoon of salt
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar
- 0.5 teaspoon of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the unsweetened shredded coconut, all-purpose flour, granulated sugar, and a tiny pinch of salt. Whisk to combine. Melt 0.5 cup of the unsalted butter gently. Pour the melted butter over the dry coconut mixture and stir with a fork until moist crumbs form and all the coconut is coated. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool completely on a wire rack.
- Start by pureeing the ripe mangoes until perfectly smooth (you’ll need about 1.5 cups of puree). In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the mango puree, granulated sugar, fresh lemon juice, whole eggs, and egg yolks. Whisk constantly but gently for about 10-15 minutes, until the mixture thickens and coats the back of a spoon, reaching 170°F (77°C). Remove from heat and immediately stir in the remaining 0.25 cup of cold, cubed unsalted butter, one piece at a time, until fully melted and incorporated. For the silkiest curd, press the hot curd through a fine-mesh sieve into a clean bowl. Cover the curd with plastic wrap directly on the surface and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firmly set.
- In a chilled large mixing bowl, pour in the very cold heavy cream. Add the powdered sugar and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until soft peaks form, about 2-3 minutes. Be careful not to overbeat.
- Once your coconut crust is completely cool and the mango curd has thoroughly chilled and set, gently pour the firm mango curd into the pre-baked coconut crust. Using an offset spatula or the back of a spoon, carefully spread the curd evenly across the crust. Pipe or dollop generous clouds of your freshly made whipped cream over the top. You can cover the entire surface or create beautiful swirls, leaving some of the mango curd peeking through.
- For a simple touch, dust with confectioners’ sugar. For a tropical vibe, arrange fresh, thinly sliced mango fan patterns or place whole raspberries or blueberries around the edge. Edible flowers, toasted coconut flakes, finely chopped pistachios, a chocolate drizzle lattice, or finely grated lime zest can also be added for extra flair.
- Store the tart, loosely covered with plastic wrap or in an airtight container, in the refrigerator for up to 3-4 days. For optimal freshness, add the fresh whipped cream just before serving. If assembled with whipped cream, consume within 2 days for best texture and flavor. Freezing is not recommended.
Notes
Experience a taste of sunshine with our Mango Curd Tart with a Coconut Crust! This tart is a vibrant celebration of tropical flavors, marrying the creamy, tangy sweetness of homemade mango curd with the irresistible crunch and aroma of a toasted coconut crust. Every bite is a journey to a sun-drenched beach.