Lush Mango Curd Tart

Bringing a burst of island flavor to your dessert table, this mango curd tart dazzles with its sunny yellow color and zesty taste. A smooth, tangy filling sits snugly in a buttery coconut graham base, creating a mix of textures that'll make you feel like you're on a tropical getaway.

I whipped this tart up for a backyard get-together when good fresh mangoes weren't around. Everyone asked which bakery I'd bought it from! It's now my go-to treat whenever I want to add some tropical flair to any meal.

Ingredients

• Graham cracker crumbs: They create the tasty base - grab honey grahams for extra flavor
• Kosher salt: Perks up the taste and keeps everything from being too sweet
• Brown sugar: Gives the crust a rich, caramel-like taste
• Toasted coconut: Adds island crunch and flavor to your crust
• Unsalted butter: Holds everything together and makes it all taste better
• Canned mango puree: Gives steady results every time - the Kesar kind tastes most like real mangoes
• Vanilla extract: Makes the tropical flavors pop
• Granulated sugar: Adds just enough sweetness without hiding the mango
• Lime zest and juice: Cut through sweetness with tangy zip
• Egg yolks: Make everything smooth and help it firm up right
• Swiss meringue: Tops it off nicely and can get browned for extra wow factor
• Fresh mango slices: Show off what this dessert is all about

Step-by-Step Instructions

Prepare the oven:

Turn your oven to 350°F so it bakes the crust just right without burning the coconut bits. Got an oven thermometer? Use it since many ovens aren't spot-on with temperature.

Create the crust mixture:

Mix graham crumbs, salt, brown sugar, and toasted coconut in a bowl until they're well blended. Pour melted butter over everything and stir until it all looks like damp sand.

Form the perfect crust:

Dump your mix into the tart pan and start pressing it down firmly with a measuring cup bottom. Then work it up the sides with your fingers, making it about ¼-inch thick all around with a nice clean rim.

Bake the foundation:

Set your tart pan on a baking sheet and pop it in the oven. Let it bake just 10 minutes until it smells good and looks slightly golden. It'll still be soft but will harden as it cools down.

Create the mango curd base:

Lower your oven to 325°F. In a bowl you can heat, mix mango puree, lime zest, lime juice, vanilla, sugar, salt, and egg yolks until smooth. The mix should be bright orange with no lumps.

Cook the curd properly:

Put your bowl over a pot with simmering water, making sure the bowl doesn't touch the water. Keep whisking for about 20 minutes until the mix coats a spoon and stays parted when you run your finger through it. It should reach 170°F if you check with a thermometer.

Incorporate butter for richness:

Take it off the heat and drop in butter bits, one at a time, whisking after each until they melt in. For the smoothest result, strain it through a fine sieve if you spot any cooked egg bits.

Bake to perfection:

Pour your warm curd into the cooled crust and spread it flat with a spatula. Tap the pan on the counter to pop any air bubbles. Bake for 15-17 minutes until the edges set but the middle still wobbles a bit like jello.

Chill for best texture:

Let it cool completely at room temp, then stick it in the fridge for at least 4 hours but overnight works better. This long chill helps flavors blend and makes the tart firm enough to slice cleanly.

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I swear by Kesar mango puree in this tart. After trying loads of different kinds, this one gives the brightest color and truest mango taste. My grandma, who grew up with mango trees in India, took one bite and said it reminded her exactly of the mangoes she ate as a kid.

Storing Your Mango Tart

This tart stays good in the fridge for up to five days if you keep it in something airtight. It actually tastes even better on day two after the flavors have had time to mix together. If you're adding fresh fruit or other toppings, put those on right before you serve it so they look their best.

Smart Substitutions

Can't find canned mango puree? You can blend ripe mangoes and cook them down until they're thick. Going dairy-free? Swap in coconut oil instead of butter for both parts of the recipe. Want a different twist? Try lemon instead of lime for a whole new but still yummy citrus kick.

Serving Suggestions

Take the tart out of the fridge about 20 minutes before serving so it's cool but not freezing cold. This lets you taste all the flavors better. A spoonful of whipped cream or crème fraîche works great if you didn't go for the meringue. At dinner parties, I love serving small slices with sweet Riesling or a passion fruit drink to match the tropical theme.

The History Behind the Tart

People started making fruit curds in England back in the 1800s, mainly with lemons. This mango version mixes that British cooking style with tropical tastes. Folks in India, Thailand, and the Philippines have enjoyed mango desserts forever, but putting mango in a Western-style tart creates a mix of food traditions that works amazingly well.

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Frequently Asked Questions

→ Which type of mango puree works best?

Kesar mango pulp is a fantastic option because of its sweetness and flavor. Smooth canned mango puree is another great alternative.

→ Can I swap the graham cracker crust for another type?

Of course! A regular tart crust or biscuit base like digestive cookies works just as well.

→ How can I tell if the mango curd is ready?

The curd should be silky and thick enough to coat the back of a spoon. Avoid overcooking, or it might lose its smooth texture.

→ What if I don’t own a tart pan?

You can use a pie dish or a springform pan if you don’t have a tart pan at home.

→ How long should the tart cool before eating?

For the best bite, let it chill for a minimum of 4 hours or even overnight in the fridge.