Description
This Mango Curd Tart with a Coconut Crust offers a tropical twist on a classic dessert, combining a crisp coconut-infused crust with a luscious, tangy mango curd filling. Topped with fresh mango slices and raspberries, this tart is perfect for summer gatherings or a refreshing finish to any meal.
Ingredients
Scale
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 Filling
- 1 cup (268 grams) mango puree
- 3 tablespoons fresh-squeezed lemon juice
- 1/2 cup (100 grams) granulated sugar, plus 2 tablespoons for adjusting sweetness
- 4 large (80 grams) egg yolks
- 2 large (100 grams) eggs
- 4 tablespoons (56 grams) unsalted butter, room temperature
Topping
- 1 large mango, sliced
- 1 cup fresh raspberries
Instructions
- Make the Coconut Tart Crust: Preheat oven to 350°F and position a rack in the middle. In a bowl, whisk together flour, sugar, salt, and sweetened shredded coconut. Stir in warm melted butter until dough forms with no flour specks. Press two-thirds of dough into the bottom of a 9-inch tart pan with removable bottom and the rest into the fluted sides, smoothing evenly.
- Bake the Tart Crust: Place the tart pan on a wire rack set in a rimmed baking sheet. Bake for 25-30 minutes, turning halfway through, until golden brown and firm. Remove from oven.
- Prepare the Mango Curd: Place a strainer over a large bowl. In a 2 or 3-quart non-reactive saucepan, whisk mango puree, lemon juice, and sugar. Adjust sweetness with up to 2 extra tablespoons of sugar if desired. Add egg yolks and whole eggs, whisking until blended.
- Cook the Curd: Over medium-low heat, whisk constantly until mixture thickens and reaches 185°F, coating the back of a wooden spoon. Remove from heat and whisk in butter one tablespoon at a time until fully incorporated.
- Strain the Curd: Pour the curd through the strainer into the bowl, pressing with a spatula to remove lumps. If not using immediately, cover curd surface with plastic wrap and refrigerate at least 2 hours.
- Assemble and Bake the Tart: Pour mango curd into baked tart shell and smooth with an offset spatula. Bake tart in oven for 15 minutes to set curd.
- Cool and Chill: Let tart cool to room temperature, then chill in refrigerator for 1.5 hours before serving.
- Garnish and Serve: Decorate tart with sliced mango and fresh raspberries. Serve immediately. Store uncovered tart with plastic or wax paper in refrigerator up to 3-4 days; once fruit is added, store up to 2 days refrigerated and do not leave at room temperature more than 2 hours.
Notes
- Mango curd can be made up to 7 days in advance and stored airtight in refrigerator.
- Coconut crust can be prepared 1 day ahead and wrapped in plastic wrap after cooling.
- Use an instant read thermometer to ensure proper curd temperature for safety and texture.
- Adjust sweetness in mango curd cautiously to keep tartness balanced.
- Press tart dough evenly for consistent thickness to avoid uneven baking.
- When storing tart without fruit, keep it covered to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion/Tropical
Keywords: mango tart, mango curd, coconut crust, tropical dessert, fresh fruit tart, summer dessert
