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Mango Curd Tart with Coconut Crust and Fresh Raspberries Recipe

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4 from 13 reviews

A tropical-inspired Mango Tart with a crisp coconut crust and luscious homemade mango curd. This tart combines a buttery coconut crust with a smooth, tangy mango curd filling, topped with fresh mango slices and vibrant raspberries. Perfect for a refreshing dessert that balances sweet and tart flavors with a delicate crispness.

  • Total Time: 3 hours 30 minutes
  • Yield: 10 servings

Ingredients

Coconut Tart Crust

  • 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

Mango Curd Filling

  • 1 cup (268 grams) mango puree
  • 3 tablespoons fresh-squeezed lemon juice
  • 1/2 cup (100 grams) granulated sugar, plus 2 tablespoons to adjust sweetness
  • 4 large (80 grams) egg yolks
  • 2 large (100 grams) eggs
  • 4 tablespoons (56 grams) unsalted butter, room temperature

Garnish

  • 1 large mango, sliced
  • 1 cup fresh raspberries

Instructions

  1. Make the Coconut Tart Crust: Adjust one oven rack to the middle position and preheat the oven to 350°F (175°C). In a bowl, whisk together flour, granulated sugar, kosher salt, and shredded coconut. Add the warm melted butter and mix with a spatula or wooden spoon until a dough forms without flour specks. Press two-thirds of the dough evenly into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides, smoothing for even thickness.
  2. Bake the Tart Crust: Place the tart pan on a wire rack set inside a rimmed baking sheet. Bake on the middle oven rack for 25-30 minutes until the crust is golden brown and firm to the touch, rotating the pan halfway through baking. Remove from the oven.
  3. Prepare the Mango Curd: While the crust bakes, set a strainer over a large bowl near the stovetop. In a non-reactive 2-3 quart saucepan, whisk together mango puree, lemon juice, and granulated sugar. Taste and adjust sweetness by adding up to 2 additional tablespoons of sugar if desired, aiming for a slightly tart final taste.
  4. Add Eggs and Cook Curd: Whisk in the egg yolks and whole eggs until thoroughly blended. Cook over medium-low heat, whisking constantly, until the mixture thickens and reaches 185°F (85°C), coating the back of a wooden spoon and leaving a visible trail when you run your finger through it. Use an instant-read thermometer for accuracy.
  5. Incorporate Butter and Strain Curd: Remove saucepan from heat. Whisk in the room temperature butter one tablespoon at a time, fully incorporating each before adding the next. Pour the curd through the strainer into the bowl, pressing with a spatula or spoon to remove any solids. Cover the surface with plastic wrap pressed directly onto the curd if not using immediately, and refrigerate for at least 2 hours.
  6. Assemble and Bake the Tart: Pour the chilled mango curd into the baked tart crust, smoothing the top with an offset spatula. Return the tart to the oven and bake for 15 minutes to set the curd filling. Remove from oven and let cool to room temperature.
  7. Chill and Garnish: Chill the tart in the refrigerator for 1 to 1.5 hours. Just before serving, decorate the top with sliced mango and fresh raspberries.
  8. Storage: Without fruit, cover the tart with wax paper or plastic wrap and refrigerate for 3-4 days. Once fruit garnish is added, store it covered in the refrigerator up to 2 days and do not leave at room temperature longer than 2 hours.

Notes

  • The mango curd can be prepared up to 7 days in advance and refrigerated in an airtight container.
  • The coconut crust can be made one day ahead and wrapped tightly in plastic wrap after cooling.
  • Measuring all ingredients before beginning is helpful if making the crust and curd on the same day.
  • Use a non-reactive saucepan for cooking the fruit curd to prevent reaction with acidic lemon juice.
  • Adjust the sweetness of the mango curd carefully to keep a balanced tart flavor.
  • Chilling times ensure the tart sets properly and flavors meld well.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Tropical/Western)

Find it online: https://yourdailycook.com/mango-curd-tart-with-coconut-crust-and-fresh-raspberries-recipe/