Mango Curd Tart (Print Version)
# Ingredients:
→ Salted Coconut Graham Cracker Crust
01 -
1 ½ cups graham cracker crumbs
02 -
1 teaspoon kosher salt
03 -
⅓ cup brown sugar
04 -
½ cup unsweetened shredded coconut, toasted
05 -
9 tablespoons unsalted butter, melted
→ Mango Curd
06 -
1 ¼ cups canned mango puree (Kesar mango pulp recommended)
07 -
1 teaspoon vanilla extract
08 -
8 tablespoons unsalted butter, divided
09 -
⅓ cup granulated sugar
10 -
2 large limes, zest and juice
11 -
1 pinch kosher salt
12 -
6 egg yolks
→ Garnish
13 -
½ batch swiss meringue
14 -
2 tablespoons coconut chips or flakes
15 -
1 lime, sliced into wedges
16 -
1 mango, sliced thinly
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
In a medium bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted coconut. Pour in melted butter and mix thoroughly until the mixture resembles wet sand.
03 -
Press the crumb mixture firmly into a 23 cm (9-inch) tart or pie pan, creating an even layer across the bottom and up the sides.
04 -
Bake the crust for 10 minutes until lightly golden. Remove from oven and reshape edges if needed while still warm.
05 -
Reduce oven temperature to 325°F (165°C). In a heat-proof bowl, whisk together mango puree, lime zest, lime juice, vanilla extract, granulated sugar, salt, and egg yolks until well combined.
06 -
Set the bowl over a pot of simmering water (double boiler), ensuring the bottom doesn't touch the water. Stir constantly for approximately 20 minutes until the mixture thickens enough to coat the back of a spoon. Incorporate butter, 1 tablespoon at a time, until fully melted and smooth.
07 -
Pour the mango curd into the pre-baked crust, smoothing the surface with a spatula. Bake for 15-17 minutes until the filling is set but still has a slight jiggle in the center. Allow to cool to room temperature before refrigerating for at least 4 hours or overnight.
08 -
Before serving, decorate with toasted swiss meringue, arrange fresh mango slices, sprinkle with coconut chips, and add lime wedges on the side if desired.
# Notes:
01 -
For best results, allow the tart to chill overnight before serving to ensure proper setting of the curd.
02 -
The swiss meringue can be toasted with a culinary torch for an elegant presentation.