Description
Indulge in the tropical goodness of this Mango Curd Tart Recipe, a delightful dessert that perfectly balances creamy mango curd with a buttery, toasted coconut crust. This tart is not just a feast for the taste buds but also a visual treat, making it an ideal centerpiece for summer gatherings, birthdays, or simply as a sweet escape from everyday life. With its vibrant colors and refreshing flavors, this easy-to-make tart will impress your guests and satisfy your cravings. Plus, it’s versatile enough to be enjoyed year-round!
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 (Kesar mango pulp recommended)
- 2 large limes (zest and juice)
- 6 egg yolks
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, salt, brown sugar, and toasted coconut. Mix in melted butter until well combined.
- Press the mixture into a 9-inch tart pan and bake for about 10 minutes.
- Reduce oven temperature to 325°F (160°C). In a heat-proof bowl over simmering water, whisk together mango puree, lime zest, lime juice, vanilla extract, sugar, salt, and egg yolks until thickened (about 20 minutes). Stir in butter until smooth.
- Pour the mango curd into the baked crust and bake for an additional 15-17 minutes until set. Cool at room temperature before chilling in the fridge for at least 4 hours.
- Serve garnished with fresh mango slices and toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 135mg