Mango Curd Tart Recipe
A tropical fruit tart with silky mango curd filling in a salted coconut graham cracker crust, topped with toasted meringue and fresh mango slices.
Equipment
- 9-inch tart pan with removable bottom
- Medium saucepan
- Heatproof Bowl
- Whisk
- Wooden spoon or spatula
- Wire cooling rack
Ingredients
- 1.5 cups graham cracker crumbs about 12 full sheets
- 1 teaspoon kosher salt
- 0.33 cup brown sugar packed
- 0.5 cup unsweetened shredded coconut toasted until golden
- 9 tablespoons unsalted butter melted
- 1.25 cups canned mango puree Kesar mango pulp recommended
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter cut into pieces, for curd
- 0.33 cup granulated sugar
- 2 large limes zested and juiced (about 3 tablespoons juice)
- 1 pinch kosher salt
- 6 large egg yolks room temperature
- 4 tablespoons unsalted butter for finishing curd
- 0.5 batch Swiss meringue optional, for garnish
- 2 tablespoons coconut chips or flakes toasted
- 1 large lime sliced into thin wedges
- 1 ripe mango peeled and sliced into thin strips or flowers
- as needed fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted coconut. Stir in melted butter until mixture resembles wet sand and holds together when squeezed.
- Press crust mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use the bottom of a measuring cup to pack evenly. Bake for 10 minutes, then cool completely on a wire rack.
- Reduce oven to 325°F. In a heatproof bowl, whisk together mango puree, lime zest, lime juice, vanilla, sugar, salt, and egg yolks until completely smooth.
- Set bowl over a saucepan of simmering water (double boiler), ensuring bottom doesn't touch water. Stir constantly for 20 minutes until curd thickens and coats the back of a spoon.
- Remove from heat and immediately whisk in 4 tablespoons butter pieces until melted and glossy. Pour curd into cooled crust and smooth the top.
- Bake for 15-17 minutes until edges are set but center still has a slight wobble. Cool to room temperature, then chill for at least 4 hours or overnight.
- Before serving, top with Swiss meringue (if using) and torch until golden. Garnish with toasted coconut flakes, mango slices or flowers, lime wedges, and fresh mint.
Notes
- Use room temperature egg yolks for smoother curd blending.
- Toast coconut in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
- For mango flowers, peel ripe mango and cut thin strips, then roll tightly to form rose shapes.
- Curds thickens as it chills, so a slight wobble when removed from oven is perfect.
- Store covered in refrigerator for up to 4 days. Flavors improve after day one.