Tropical Mango Tart (Print Version)
# Ingredients:
→ Graham Coconut Crust
01 -
1 teaspoon kosher salt
02 -
9 tablespoons melted, unsalted butter
03 -
⅓ cup packed brown sugar
04 -
½ cup toasted, unsweetened coconut shreds
05 -
1 ½ cups finely crushed graham crackers
→ Tropical Mango Filling
06 -
4 tablespoons butter (unsalted)
07 -
A quick squeeze and zest from 2 limes
08 -
1 ¼ cups mango puree (Kesar recommended)
09 -
½ teaspoon vanilla
10 -
6 egg yolks
11 -
A small pinch of kosher salt
12 -
⅓ cup white sugar
13 -
Another 4 tablespoons unsalted butter
→ Topping Ideas
14 -
Slices of 1 fresh mango
15 -
Coconut flakes or chips (2 tablespoons)
16 -
½ batch of swiss meringue (see Serious Eats)
17 -
Lime wedges from 1 lime
# Instructions:
01 -
Turn your oven to 350°F to warm up.
02 -
Stir together the graham crumbs, salt, sugar, and the coconut until well blended. Add melted butter and mix completely.
03 -
Push the mixture evenly across the base and sides of a 9-inch tart or pie pan.
04 -
Put the crust into the oven for 10 minutes. Adjust edges if needed while it’s warm.
05 -
Lower the oven temperature to 325°F.
06 -
In a heatproof bowl, whisk together mango puree, lime zest and juice, sugar, egg yolks, vanilla, and a pinch of salt.
07 -
Place the bowl over gently boiling water. Stir frequently for roughly 20 minutes until thickened, then melt in the butter.
08 -
Pour the curd into the baked crust, smoothing it out. Bake for 15-17 minutes until set but still slightly wobbly. Cool fully, then chill for at least 4 hours or overnight.
09 -
Add your topping choices like meringue, mango slices, coconut chips, or lime wedges. Then enjoy!