Description
Indulge in the tropical delight of this Mango Curd Tart Recipe, where buttery crust meets creamy, tangy mango curd for a refreshing dessert that’s perfect for any occasion. Whether it’s a summer picnic or a holiday gathering, this easy-to-make tart is sure to impress. Featuring vibrant colors and beautiful garnishes, it’s not only delicious but also a showstopper on your dessert table. With simple ingredients and straightforward steps, bakers of all levels will find joy in crafting this delightful treat. Make it ahead of time and serve chilled for a stress-free, elegant finish to any meal.
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 oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, salt, brown sugar, and toasted coconut. Stir in melted butter until well combined.
- Press mixture into the bottom and sides of a 9-inch tart pan. Bake for about 10 minutes until golden.
- Lower oven temperature to 325°F (160°C). In a heat-proof bowl over simmering water, whisk together mango puree, lime zest and juice, vanilla extract, sugar, salt, and egg yolks until thickened (about 20 minutes).
- Mix in additional butter until smooth. Pour curd into the baked crust; smooth the top.
- Bake for an additional 15–17 minutes until set. Cool at room temperature before refrigerating for at least 4 hours or overnight.
- Garnish with toasted meringue, fresh mango slices, coconut flakes, and lime wedges before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg