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Mango Curd Tart with Coconut Crust

A close-up of a slice of mango curd tart with a creamy white filling and a crumbly crust.
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A bright and tropical mango curd tart with a crisp coconut crust, perfect for summer gatherings. This recipe yields a visually appealing dessert with a silky smooth filling and a satisfyingly crunchy base.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup shredded unsweetened coconut
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 2 tablespoons ice water
  • For the Mango Curd:
  • 1 ½ cups mango puree (from fresh or frozen mangoes)
  • ½ cup granulated sugar
  • 4 large egg yolks
  • ¼ cup fresh lime juice
  • 6 tablespoons unsalted butter, cut into cubes
  • For Garnish (Optional):
  • Fresh mango slices
  • Toasted coconut flakes

Instructions

  1. Make the crust: In a food processor, combine flour, shredded coconut, sugar, and salt. Pulse until combined.
  2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
  3. In a small bowl, whisk together the egg yolk and ice water. Add this to the food processor and pulse until the dough just begins to come together.
  4. Turn the dough out onto a lightly floured surface, gather it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Roll out the chilled dough on a lightly floured surface to about â…›-inch thickness. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
  7. Prick the bottom of the tart shell all over with a fork. Line the shell with parchment paper and fill with pie weights or dried beans.
  8. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 10-12 minutes, or until the crust is lightly golden. Let cool completely.
  9. Make the mango curd: In a medium saucepan, whisk together mango puree, sugar, egg yolks, and lime juice.
  10. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  11. Remove from heat and whisk in the butter cubes, one at a time, until fully incorporated and the curd is smooth and glossy.
  12. Pour the warm mango curd into the cooled tart shell.
  13. Chill the tart in the refrigerator for at least 4 hours, or until the curd is set.
  14. Garnish with fresh mango slices and toasted coconut flakes, if desired, before serving.

Notes

  • For a make-ahead dessert, you can bake the tart shell a day in advance and store it at room temperature. The mango curd can also be made a day ahead and stored in the refrigerator. Assemble the tart a few hours before serving.
  • Ensure your mango puree is smooth for the silkiest curd.
  • Using fresh lime juice will provide the best flavor.

Nutrition

Find it online: https://cutcooktaste.com/mango-curd-tart/