Mango Curd Tart Delight (Print Version)
# Ingredients:
→ 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
13 -
4 additional tablespoons unsalted butter
→ Garnish
14 -
½ batch swiss meringue (from Serious Eats)
15 -
2 tablespoons coconut chips or flakes
16 -
1 lime, sliced into wedges
17 -
1 mango, sliced thinly
# Instructions:
01 -
Set the oven to 350°F.
02 -
Combine graham cracker crumbs, kosher salt, brown sugar, and toasted coconut in a bowl. Mix thoroughly with melted butter.
03 -
Press the mixture into a 9-inch tart or pie pan, evenly covering the bottom and sides.
04 -
Bake the crust for 10 minutes, then adjust the shape if necessary while it’s still warm.
05 -
Reduce the oven temperature to 325°F.
06 -
In a heatproof bowl, combine mango puree, lime zest, lime juice, vanilla extract, granulated sugar, kosher salt, and egg yolks.
07 -
Place the bowl over simmering water and stir constantly for about 20 minutes until the mixture thickens. Stir in butter until smooth.
08 -
Pour the prepared mango curd into the baked crust, smooth the top, and bake for 15-17 minutes until just set. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
09 -
Garnish the tart with toasted meringue, sliced mango, coconut chips, and lime wedges as desired.