Cozy Mango Curd Tart with Toasted Coconut Crust – An Easy, Comforting Treat
A vibrant mango curd tart with a toasted coconut crust offers tropical flair and cozy comfort. Silky curd infused with fresh lime and sweet mango balances the buttery, seaside-scented crust, making it perfect for family gatherings or weeknight treats.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup unsweetened shredded coconut
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
- 1 pinch fine salt
- 1 ¼ cups smooth mango purée (puréed 2 ripe mangoes and strained)
- 6 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lime juice
- 6 tbsp unsalted butter, cold and cubed
- 1 tsp lime zest
- 1 pinch sea salt
Instructions
- Preheat oven to 350°F (180°C)
- In a bowl, mix graham cracker crumbs, coconut, granulated sugar, melted butter, and fine salt until crumbly
- Press mixture into a greased tart pan (about 9 inches), smoothing evenly
- Bake crust for 12–15 minutes, until golden and crisp; cool completely
- In a saucepan, whisk egg yolks, granulated sugar, lime juice, lime zest, and sea salt
- Cook over low heat, stirring continuously, until thickened and warm
- Remove from heat and stir in cold butter cubes until melted
- Strain curd through a fine sieve for smoothness
- Spread curd into cooled crust
- Chill tart for 1–2 hours, then serve with optional whipped cream
Notes
Toast coconut in a dry pan 2–3 minutes before baking if extra fragrance is desired
Crust can be made 1 day ahead and stored in an airtight container
Allow curd to come to room temperature before spreading for easier blending
Crust can be made 1 day ahead and stored in an airtight container
Allow curd to come to room temperature before spreading for easier blending
Nutrition
Serving: 1gCalories: 340kcalCarbohydrates: 36gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 65mgSodium: 140mgFiber: 2gSugar: 30g
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