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Mango Curd Tart with a Coconut Crust Recipe

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  • Author: Sara
  • Total Time: 3 hours 30 minutes (including chilling times)
  • Yield: 10 servings

Description

This Mango Curd Tart with a Coconut Crust is a tropical-inspired dessert featuring a buttery, golden-baked coconut crust filled with a luscious, tangy mango curd. The tart is topped with fresh mango slices and raspberries for a vibrant finish, perfect for impressing guests or enjoying as a refreshing treat. The mango curd can be prepared ahead, making this elegant and flavorful tart a convenient choice for special occasions.

Ingredients

Coconut Tart Crust

  • 1 1/3 cups (189 grams) unbleached all-purpose flour
  • 5 tablespoons (63 grams) granulated sugar
  • 1/4 cup (21 grams) sweetened shredded coconut
  • 1/2 teaspoon kosher salt
  • 11 tablespoons (155 grams) unsalted butter, melted

Mango Curd

  • 1 cup (268 grams) mango puree
  • 3 tablespoons fresh-squeezed lemon juice
  • 1/2 cup (100 grams) granulated sugar (plus 2 tablespoons to adjust sweetness)
  • 4 large (80 grams) egg yolks
  • 2 large (100 grams) eggs
  • 4 tablespoons (56 grams) unsalted butter, room temperature

Garnish

  • 1 large mango, sliced
  • 1 cup fresh raspberries

Instructions

  1. Make the Coconut Tart Crust: Preheat your oven to 350°F and position the rack in the middle. In a bowl, whisk together flour, sugar, salt, and shredded coconut. Stir in the warm melted butter with a spatula until a dough forms. Press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom and the rest into the fluted sides, smoothing evenly. Bake on a wire rack over a rimmed baking sheet for 25-30 minutes until golden and firm, rotating halfway.
  2. Prepare the Mango Curd: Place a strainer over a large bowl. In a non-reactive saucepan, combine mango puree, lemon juice, and sugar; whisk well and taste to adjust sweetness as needed. Whisk in the egg yolks and whole eggs until blended. Cook over medium-low heat, whisking constantly, until thickened and reaching 185°F, coating the back of a spoon. Remove from heat and whisk in softened butter one tablespoon at a time until smooth. Strain the curd and press through the strainer. Cover with plastic wrap touching the surface and chill at least 2 hours if not baking immediately.
  3. Assemble and Bake the Tart: Remove the baked crust from the oven. Pour the mango curd into the tart shell and smooth the top with an offset spatula. Return to the oven and bake for an additional 15 minutes to set the filling.
  4. Cool and Chill: Let the tart cool to room temperature, then chill for 1.5 hours to fully set the curd.
  5. Garnish and Serve: Just before serving, decorate the tart with fresh sliced mango and raspberries. Store any uncovered tart in the refrigerator covered with plastic wrap or wax paper for 3-4 days without fruit, or up to 2 days once garnished with fruit.

Notes

  • The mango curd can be made up to 7 days ahead and refrigerated.
  • The coconut crust can be made 1 day in advance and stored wrapped in plastic.
  • Use an instant-read thermometer to ensure the curd cooks to the correct temperature for safe thickening.
  • Do not let the assembled tart sit at room temperature for more than 2 hours.
  • Adjust the sugar in the mango curd according to sweetness preference but keep a balance of tartness.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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