Description
Dive into a tropical paradise with this delightful Mango Curd Tart Recipe! This dessert features a buttery graham cracker crust filled with creamy, tangy mango curd, striking the perfect balance between sweetness and refreshment. Ideal for any occasion, from summer picnics to dinner parties, this visually stunning tart is surprisingly easy to prepare. With vibrant colors and flavors that transport you to sun-soaked beaches, this Mango Curd Tart will surely impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1 teaspoon kosher salt
- ⅓ cup brown sugar
- ½ cup unsweetened shredded coconut, toasted
- 9 tablespoons unsalted butter, melted
- 1 ¼ cups canned mango puree
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 2 large limes, zest and juice
- pinch kosher salt
- 6 egg yolks
- Optional toppings: 4 tablespoons unsalted butter, ½ batch swiss meringue, 2 tablespoons coconut chips or flakes, 1 lime sliced into wedges, 1 mango sliced thinly
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, salt, brown sugar, and toasted coconut. Mix in melted butter.
- Press the mixture into a tart pan and bake for 10 minutes. Cool slightly.
- Lower the oven temperature to 325°F (160°C). In a heat-proof bowl over simmering water, mix mango puree, lime zest, lime juice, vanilla extract, sugar, salt, and egg yolks.
- Stir continuously until thickened (about 20 minutes). Add butter; mix until smooth.
- Pour the mango curd into the crust and bake for an additional 15–17 minutes until set.
- Cool to room temperature before chilling for at least 4 hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 160mg