Mango Curd Tart with a Coconut Crust
A vibrant tropical tart featuring silky, tangy mango curd nestled in a buttery coconut crust and topped with fresh mango and raspberries. This elegant dessert balances sweet and tart flavors for a refreshing finish to any special occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/3 cups (189 grams) unbleached all-purpose flour
5 tablespoons (63 grams) granulated sugar
1/4 cup (21 grams) sweetened shredded coconut
1/2 teaspoon kosher salt
11 tablespoons (155 grams) unsalted butter, melted
1 cup (268 grams) mango puree
3 tablespoons fresh-squeezed lemon juice
1/2 cup (100 grams) granulated sugar, plus 2 tablespoons if needed
4 large egg yolks
2 large eggs
4 tablespoons (56 grams) unsalted butter, room temperature
1 large mango, sliced
1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F and position a rack in the middle of the oven.
- Whisk together the flour, sugar, salt, and shredded coconut in a bowl.
- Add the melted butter and stir until a dough forms with no dry flour remaining.
- Press two-thirds of the dough into the bottom of a 9-inch tart pan and press the remaining dough into the sides.
- Place the tart pan on a wire rack set inside a rimmed baking sheet and bake for 25–30 minutes, rotating halfway through, until golden brown.
- For the curd, place a fine-mesh strainer over a large bowl.
- Whisk together the mango puree, lemon juice, and sugar in a saucepan. Adjust sweetness if needed.
- Whisk in the egg yolks and eggs until smooth.
- Cook over medium-low heat, whisking constantly, until thickened and the mixture reaches 185°F.
- Remove from the heat and whisk in the butter one tablespoon at a time until fully incorporated.
- Strain the curd through the fine-mesh strainer into the bowl.
- Spread the mango curd evenly into the baked tart shell and smooth the surface.
- Bake for 15 minutes to set the filling.
- Cool completely at room temperature, then chill for 1 1/2 hours.
- Garnish with sliced mango and fresh raspberries before serving.
Notes
Mango curd can be prepared up to 7 days in advance and refrigerated.
The tart crust can be baked one day ahead and stored well wrapped.
For extra citrus flavor, add a little lime juice along with the lemon juice.
Top with toasted coconut flakes or passion fruit pulp for additional tropical flavor.
Store the tart refrigerated for 3–4 days without fruit garnish or up to 2 days once garnished.
Do not freeze, as the curd texture may change after thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 125 mg
