Tangy Mango Curd Tart (Print Version)
# Ingredients:
→ Coconut Graham Cracker Base
01 -
½ cup toasted unsweetened coconut flakes
02 -
1 teaspoon kosher salt
03 -
9 tablespoons melted unsalted butter
04 -
⅓ cup brown sugar, packed
05 -
1 ½ cups crushed graham crackers
→ Tangy Mango Filling
06 -
4 tablespoons unsalted butter, divided
07 -
6 egg yolks, whisked
08 -
1 teaspoon pure vanilla extract
09 -
2 limes, juiced and zested
10 -
1 ¼ cups canned mango pulp (preferably Kesar mango)
11 -
Pinch of kosher salt
12 -
⅓ cup white sugar
→ Toppings
13 -
1 lime, cut into wedges
14 -
½ batch of Swiss meringue (based on Serious Eats recipe)
15 -
2 tablespoons coconut flakes or chips
16 -
1 mango, thinly sliced
# Instructions:
01 -
Heat your oven up to 350°F.
02 -
Mix the crushed graham crackers, toasted coconut, brown sugar, and salt in a bowl. Pour in the melted butter and stir until it’s evenly moistened.
03 -
Firmly press the crust mixture down into a 9-inch pie or tart pan, making sure to cover the bottom and sides evenly.
04 -
Pop the crust into the oven for 10 minutes. While it’s still warm out of the oven, gently reshape if necessary.
05 -
Drop the oven temp to 325°F. Toss the mango puree, lime juice, zest, vanilla, sugar, salt, and egg yolks into a heat-safe bowl and whisk them all together.
06 -
Place the bowl over simmering water. Keep stirring for around 20 minutes until it thickens. Mix in the butter a little at a time until it’s smooth.
07 -
Pour the mango curd into your prepped crust. Smooth it out, then bake for 15-17 minutes until it firms up. Let it cool on the counter, then chill it in the fridge for at least 4 hours or overnight.
08 -
Decorate with toasted meringue, thin slices of mango, a few coconut chips, and lime wedges. Serve nice and cold.