Description
A luscious and tropical Mango Curd Tart made with a salted coconut graham cracker crust, rich mango curd, and topped with Swiss meringue, coconut chips, fresh mango slices, and lime wedges.
Ingredients
- Salted Coconut Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 1 teaspoon kosher salt
- ⅓ cup brown sugar
- ½ cup unsweetened shredded coconut, toasted
- 9 tablespoons unsalted butter, melted
- Mango Curd:
- 1 ¼ cups canned mango puree (Kesar mango pulp recommended)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 2 large limes, zest and juice
- Pinch kosher salt
- 6 egg yolks
- 4 tablespoons unsalted butter
- Garnish:
- ½ batch Swiss meringue (from Serious Eats)
- 2 tablespoons coconut chips or flakes
- 1 lime, sliced into wedges
- 1 mango, sliced thinly
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted shredded coconut. Mix well.
- Stir in melted butter until the mixture is evenly moistened.
- Press the crust mixture firmly into a 9-inch tart pan, covering the bottom and sides evenly.
- Bake crust for 10 minutes. While still warm, adjust the shape with a tamper if needed.
- Lower oven temperature to 325°F (163°C).
- In a heatproof bowl, combine mango puree, lime zest and juice, vanilla extract, granulated sugar, pinch of salt, and egg yolks.
- Set the bowl over simmering water (double boiler) and stir constantly for about 20 minutes, until the mixture thickens.
- Remove from heat and stir in 4 tablespoons unsalted butter until smooth.
- Pour the mango curd into the baked crust, smoothing the top.
- Bake tart for 15-17 minutes until the filling is set.
- Let tart cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with toasted Swiss meringue, fresh mango slices, coconut chips, and lime wedges.
Notes
- Kesar mango pulp is recommended for its rich flavor, but other mango purees can be used.
- Ensure the crust is cooled slightly before adding the mango curd.
- For a smoother finish, strain the mango curd before pouring into the crust.
- The tart can be made a day ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 145mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 125mg
