Homemade Mango Curd Tart with Coconut Graham Cracker Crust (Print version)

A bright mango curd tart with a crisp toasted coconut graham cracker crust, lime, and a chilled silky filling.

# Ingredients:

For the coconut graham crust

01 - 1 1/2 cups (150 g) graham cracker crumbs
02 - 1/2 cup (40 g) unsweetened shredded coconut, toasted
03 - 1/3 cup (65 g) packed light brown sugar
04 - 1/2 teaspoon kosher salt
05 - 9 tablespoons (127 g) unsalted butter, melted

For the mango curd

06 - 1 1/4 cups (300 g) mango puree, preferably Kesar or Alphonso
07 - 1/3 cup (65 g) granulated sugar
08 - 6 large egg yolks
09 - 2 large limes, zested and juiced
10 - 1 teaspoon vanilla extract
11 - 1/4 teaspoon kosher salt
12 - 8 tablespoons (113 g) unsalted butter, cut into pieces

For finishing

13 - 3 large egg whites, optional for Swiss meringue
14 - 2/3 cup (130 g) granulated sugar, optional for Swiss meringue
15 - 1 ripe mango, thinly sliced
16 - 2 tablespoons toasted coconut chips or flakes
17 - Lime wedges, for serving

# Instructions:

01 - Heat the oven to 350 F (175 C). Set a 9-inch removable-bottom tart pan on a baking sheet.
02 - Stir graham cracker crumbs, toasted coconut, brown sugar, and salt in a bowl. Add melted butter and mix until the crumbs are evenly moistened.
03 - Press the crumb mixture firmly across the bottom and up the sides of the tart pan. Bake for 10 minutes, then cool while you prepare the filling. Lower the oven to 325 F (165 C).
04 - Whisk mango puree, sugar, egg yolks, lime zest, lime juice, vanilla, and salt in a heatproof bowl until smooth.
05 - Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir constantly for 18-22 minutes, until the curd thickens and coats the back of a spoon.
06 - Remove the bowl from the heat. Whisk in butter a few pieces at a time until glossy, then strain the curd through a fine mesh sieve.
07 - Pour the curd into the cooled crust and smooth the top. Bake for 15-17 minutes, until the edges are set and the center has a slight wobble. Cool to room temperature, then chill at least 4 hours or overnight.
08 - If using meringue, warm egg whites and sugar over simmering water until the sugar dissolves and the mixture reaches 160 F, then whip to glossy peaks and toast lightly. Garnish the chilled tart with meringue, mango slices, coconut chips, and lime wedges.

# Good to know:

01 - Best chilled at least 4 hours before slicing.
02 - Use canned Kesar or Alphonso mango puree for the strongest color and flavor.
03 - Meringue is optional and should be added close to serving.

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