Ingredients

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)

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 of curd)

4 large (80 grams) egg yolks

2 large (100 grams) eggs

4 tablespoons (56 grams) unsalted butter (room temperature)

1 large mango (for garnish)

1 cup fresh raspberries (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and adjust a rack to the middle position.

Step 2: In a bowl, whisk together flour, sugar, salt, and shredded coconut. Add the warm melted butter and stir until a dough forms with no dry flour remaining.

Step 3: Press two-thirds of the dough evenly into the bottom of a 9-inch tart pan with a removable bottom, and press the remaining dough into the sides. Smooth the dough with your fingers for an even thickness.

Step 4: Place the tart pan on a rimmed baking sheet and bake for 25-30 minutes, rotating the pan halfway, until the crust is golden brown and firm to the touch.

Step 5: While the crust bakes, prepare the mango curd. In a 2-3 quart non-reactive saucepan, whisk mango puree, lemon juice, and sugar together. Adjust sweetness by adding 1-2 tablespoons more sugar if desired, keeping the curd slightly tart.

Step 6: Whisk in the egg yolks and whole eggs until fully blended.

Step 7: Cook the mixture over medium-low heat, whisking constantly, until thickened and reaching 185°F. The curd should coat the back of a wooden spoon and leave a trail when you run your finger through it.

Step 8: Remove from heat and whisk in the room temperature butter one tablespoon at a time until fully incorporated.

Step 9: Strain the curd through a fine mesh strainer into a bowl, pressing gently to remove any lumps. Cover the surface with plastic wrap pressed directly onto the curd and refrigerate for at least 2 hours if not using immediately.

Step 10: Remove the baked tart crust from the oven. Pour the mango curd into the shell and smooth the top with an offset spatula.

Step 11: Return the tart to the oven and bake for 15 minutes to set the filling.

Step 12: Let the tart cool to room temperature, then chill it in the refrigerator for 1½ hours.

Step 13: Before serving, decorate the tart with sliced fresh mango and raspberries.

Tips & Variations

Make the mango curd up to 7 days in advance and store it sealed in the refrigerator for convenience.

The coconut crust dough can be prepared a day ahead and kept wrapped in plastic wrap to save time on baking day.

For added flavor, try using toasted shredded coconut in the crust for a nuttier taste.

Adjust the sweetness of the curd carefully—overly sweet curd can mask the fresh mango flavor.

Storage

Store the tart without the fruit topping wrapped in wax paper or plastic wrap in the refrigerator for 3-4 days. After adding fresh mango and raspberries, keep the tart refrigerated and consume within 2 days. Remove the tart from the refrigerator just before serving, and avoid leaving it at room temperature for more than 2 hours. The tart crust may lose its crispness over time but will still be delicious.

FAQs

Can I use frozen mango puree for the curd?

Yes, frozen mango puree works well. Thaw it completely before using, and stir well to ensure a smooth consistency.

Can I make the tart gluten-free?

To make this tart gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to adjust the amount slightly to achieve the right dough consistency.