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Mango Curd Tart with Coconut Crust and Raspberries Recipe

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4.1 from 11 reviews

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

Description

This luscious mango tart features a crunchy coconut crust paired with a smooth, tangy mango curd filling. Topped with fresh mango slices and raspberries, this dessert offers a tropical twist that’s perfect for any occasion. The coconut crust adds a wonderful texture, while the mango curd provides a refreshing, velvety sweetness with a hint of lemon that balances the flavors beautifully.

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

  • 1 cup (268 grams) mango puree
  • 3 tablespoons fresh-squeezed lemon juice
  • 1/2 cup (100 grams) granulated sugar, plus 2 tablespoons for adjusting 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 Ahead Preparation: The mango curd can be prepared up to 7 days in advance and stored in an airtight container in the refrigerator. Remove it 1 hour before baking. The coconut crust can be made 1 day ahead and wrapped in plastic wrap after cooling.
  2. Preheat Oven and Prepare Ingredients: Adjust an oven rack to the middle position and preheat the oven to 350°F (177°C). Measure all ingredients if preparing crust and curd the same day.
  3. Make the Coconut Tart Crust: In a bowl, whisk together flour, sugar, and salt. Add shredded coconut and stir to distribute. Pour in warm melted butter and mix with a spatula or wooden spoon until a dough forms with no flour specks.
  4. Form the Crust: Press two-thirds of the dough into the bottom of a 9-inch tart pan with removable bottom. Press remaining dough evenly into the fluted sides. Smooth with fingers for even thickness.
  5. Bake the Crust: Place tart pan on a wire rack set over a rimmed baking sheet. Bake on the middle rack for 25-30 minutes, rotating halfway, until golden brown and firm to touch.
  6. Make the Mango Curd: Place a strainer over a large bowl. In a 2-3 quart non-reactive saucepan, whisk together mango puree, lemon juice, and sugar. Adjust sweetness by adding up to 2 tablespoons more sugar if desired, ensuring the curd remains slightly tart.
  7. Add Eggs: Whisk in egg yolks and whole eggs until fully blended.
  8. Cook the Curd: Cook over medium-low heat, whisking constantly, until thickened and reaching 185°F (85°C), coating the back of a wooden spoon and leaving a visible trail.
  9. Incorporate Butter: Remove from heat and whisk in room-temperature butter one tablespoon at a time, waiting for each to fully incorporate.
  10. Strain and Chill: Pour the curd through the strainer pressing with a spatula to remove lumps. Cover surface with plastic wrap pressed directly on the curd and chill at least 2 hours if not using immediately.
  11. Fill and Bake Tart: Remove baked crust from oven, pour mango curd into tart shell, smooth with an offset spatula, and bake for 15 minutes to set the filling.
  12. Cool and Chill Tart: Let tart cool to room temperature, then chill for 1 1/2 hours before serving.
  13. Decorate and Serve: Before serving, top tart with fresh mango slices and raspberries.
  14. Storage: Store tart without fruit garnish wrapped in wax paper or plastic wrap in the refrigerator for 3-4 days. Once fruit is added, refrigerate and consume within 2 days. Do not keep the tart at room temperature for more than 2 hours after removing from the fridge.

Notes

  • You can prepare the mango curd ahead and refrigerate for up to a week to save time on serving day.
  • Be sure to press plastic wrap directly onto the curd surface to prevent skin formation.
  • Use a removable-bottom tart pan for easier serving and removal.
  • Adjust sugar in mango curd to your preferred tartness but avoid making it overly sweet to keep balance.
  • Rotate the tart pan halfway during baking to ensure even browning of the crust.
  • Let the tart chill thoroughly after baking for best texture and flavor development.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

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