Mango Curd Tart Coconut Crust (Print)
Buttery coconut crust and silky mango curd create a sunny, tangy tart with a vibrant finish.
# What You'll Need:
→ 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 -
4 tablespoons unsalted butter
09 -
⅓ cup granulated sugar
10 -
2 large limes, zest and juice
11 -
Pinch kosher salt
12 -
6 egg yolks
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4 tablespoons unsalted butter
→ Garnish
14 -
½ batch swiss meringue (recipe from Serious Eats)
15 -
2 tablespoons coconut chips or flakes
16 -
1 lime, sliced into wedges
17 -
1 mango, sliced thinly
# How to Make It:
01 -
Set the oven to 350°F.
02 -
Combine graham cracker crumbs, salt, brown sugar, and coconut in a bowl. Mix in melted butter.
03 -
Press the mixture into a 9-inch tart or pie pan, covering the bottom and sides evenly.
04 -
Bake the crust for 10 minutes, then adjust the shape if needed while it’s still warm.
05 -
Lower the oven temperature to 325°F. Combine mango puree, lime zest, juice, vanilla, sugar, salt, and egg yolks in a heat-proof bowl.
06 -
Place the bowl over simmering water and stir constantly until it thickens, about 20 minutes. Mix in butter until smooth.
07 -
Pour the curd into the crust, smooth the top, and bake for 15-17 minutes until set. Let the tart cool to room temperature, then chill for at least 4 hours or overnight.
08 -
Garnish with toasted meringue, fresh mango slices, coconut, and lime, if desired.