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Mango Curd Tart with Coconut Crust Recipe

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3.9 from 51 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Mango Curd Tart with a Coconut Crust is a luscious and tropical dessert perfect for any occasion. It combines a buttery coconut-flavored tart crust with a creamy, tangy mango curd filling, topped with fresh mango slices and raspberries for a fresh, vibrant finish. The tart features a rich mango custard made with fresh mango puree, eggs, butter, and lemon juice, baked to set in a golden, crispy coconut crust. Ideal for mango lovers seeking a tropical twist on classic fruit tarts.

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. Prepare Mango Curd in Advance: You can make the mango curd up to 7 days ahead and store it in an airtight container in the fridge. Remember to take it out 1 hour before baking the tart so it comes to room temperature.
  2. Make the Coconut Tart Crust: Preheat your oven to 350°F and position a rack in the middle. Combine flour, sugar, salt, and shredded coconut in a bowl and whisk thoroughly. Add melted butter and stir until dough forms without flour specks. Press two-thirds of the dough into the bottom of a 9-inch tart pan and the rest along the sides, ensuring even thickness.
  3. Bake the Tart Shell: Place the tart pan on a wire rack set inside a rimmed baking sheet and bake for 25-30 minutes, turning the pan halfway, until golden brown and firm. Remove from oven.
  4. Make the Mango Curd: Set a strainer over a large bowl and have a 2-3 quart non-reactive saucepan ready. In the saucepan, mix mango puree, lemon juice, and sugar, whisking well. Adjust sweetness with up to 2 additional tablespoons of sugar if needed, aiming for slight tartness. Add egg yolks and whole eggs and whisk until blended.
  5. Cook the Curd: Over medium-low heat, whisk constantly until the mixture thickens and reaches 185°F, checking with an instant-read thermometer. It should coat the back of a wooden spoon and leave a clear trail when you run your finger across.
  6. Incorporate Butter: Remove from heat and whisk in butter one tablespoon at a time, fully incorporating each before adding the next.
  7. Strain Mango Curd: Pour curd through the strainer, pressing gently to remove any lumps. Cover surface with plastic wrap directly touching the curd to prevent skin. Chill in the refrigerator for at least 2 hours before use.
  8. Fill Tart with Curd and Bake: Pour the mango curd into the cooled tart shell, smooth the top with an offset spatula, and bake at 350°F for 15 minutes to set the filling.
  9. Cool and Chill: Let the tart cool to room temperature then refrigerate for 1 1/2 hours to firm up completely.
  10. Garnish and Serve: Just before serving, decorate the tart with sliced mango and fresh raspberries for a beautiful, fresh finish.
  11. Storage: Store uncovered tart wrapped with wax paper or plastic wrap in the refrigerator for 3-4 days without fruit garnish. After adding the fruit, consume within 2 days and avoid leaving it out longer than 2 hours at room temperature.

Notes

  • The mango curd is best made 1 or more days ahead for optimal flavor and texture.
  • The coconut crust can also be prepared a day before and refrigerated, wrapped tightly.
  • Use an instant-read thermometer to ensure the curd reaches the correct thickening temperature of 185°F.
  • Adjust sugar in the curd carefully to maintain a balanced sweet and tart flavor.
  • Press the plastic wrap directly onto the surface of the curd to avoid a skin forming.
  • When pressing the tart dough, ensure even thickness and no cracks for uniform baking.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

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