Mango Curd Tart (Print Version)
# 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 (referenced from Serious Eats)
15 -
2 tablespoons coconut chips or flakes
16 -
1 lime, sliced into wedges
17 -
1 mango, sliced thinly
# Instructions:
01 -
Set oven temperature to 350°F.
02 -
Combine graham cracker crumbs, salt, brown sugar, and toasted coconut in a bowl. Mix in melted butter until combined.
03 -
Press the crumb mixture into a 9-inch tart or pie pan, ensuring an even layer across the bottom and up the sides.
04 -
Bake the crust for 10 minutes. Adjust the shape gently if needed while the crust is still warm.
05 -
Lower oven temperature to 325°F. Combine mango puree, lime zest, lime juice, vanilla, sugar, salt, and egg yolks in a heatproof bowl.
06 -
Place the heatproof bowl over simmering water and stir continuously for about 20 minutes, or until the mixture thickens. Stir in butter until the curd becomes smooth.
07 -
Pour the mango curd into the prepared crust. Smooth the surface and bake for 15-17 minutes, or until set. Allow the tart to cool to room temperature, then refrigerate for at least 4 hours or overnight.
08 -
Garnish the tart with toasted meringue, fresh mango slices, coconut chips, and lime wedges as desired. Serve chilled.