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Mango Curd Tart with Coconut Crust

A close-up shot of a slice of mango curd tart, topped with shredded coconut, on a grey plate.
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A bright, tropical mango curd tart with a crisp coconut crust, perfect for summer gatherings. This recipe yields a visually appealing dessert with a smooth, sliceable curd.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ½ cup shredded unsweetened coconut
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • 2 cups fresh mango puree (from about 2–3 ripe mangoes)
  • ½ cup granulated sugar
  • 3 large egg yolks
  • ¼ cup lime juice
  • 4 tablespoons unsalted butter, cut into cubes
  • Fresh mango slices, for garnish
  • Toasted coconut flakes, for garnish

Instructions

  1. For the crust: In a food processor, combine flour, shredded coconut, sugar, and salt. Pulse until combined.
  2. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
  3. In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add to the food processor and pulse until the dough just begins to come together. If it’s too dry, add another tablespoon of ice water.
  4. Turn the dough out onto a lightly floured surface and gather into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trimming any excess.
  7. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
  8. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
  9. For the mango curd: In a medium saucepan, whisk together mango puree, sugar, egg yolks, and lime juice.
  10. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  11. Remove from heat and whisk in the cold butter cubes, one at a time, until fully incorporated and the curd is smooth and glossy.
  12. Pour the mango curd into the cooled tart shell. Smooth the top with an offset spatula.
  13. Refrigerate the tart for at least 4 hours, or until the curd is set.
  14. Before serving, garnish with fresh mango slices and toasted coconut flakes.

Notes

  • For a make-ahead dessert, you can prepare the tart crust and the mango curd separately up to 2 days in advance. Store the crust at room temperature and the curd in the refrigerator. Assemble the tart just before chilling to set.
  • Ensure your mangoes are ripe for the best flavor and sweetness in your curd.
  • For a more intense coconut flavor, you can lightly toast the shredded coconut before adding it to the crust mixture.

Nutrition

Find it online: https://devourdish.com/mango-curd-tart/