Description
Indulge in the tropical flavors of this Mango Curd Tart, featuring a silky mango curd on a toasted coconut crust. Perfect for a refreshing and vibrant dessert.
Ingredients
Units
Scale
For the Toasted Coconut Crust:
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Unsweetened Shredded Coconut
- 2 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter melted
- Pinch of Fine Salt
For the Silky Mango Curd:
- 1 1/4 cups Smooth Mango Purée
- 6 Large Egg Yolks
- 1/2 cup Granulated Sugar
- 1/4 cup Fresh Lime Juice
- 6 tbsp Unsalted Butter cold and cubed
- 1 tsp Lime Zest
- Pinch of Sea Salt
Optional Finishing Toppings:
- Fresh Mango Cubes
- Whipped Cream
- Fresh Mint Leaves
Instructions
- Prepare the Toasted Coconut Crust: Combine crumbs, coconut, sugar, salt, and melted butter. Press into a tart pan and bake.
- Make the Silky Mango Curd: Blend mango purée, egg yolks, sugar, and lime juice in a saucepan until thick. Stir in lime zest, salt, and cold butter.
- Assemble the Tart: Pour the curd into the cooled crust, refrigerate, and garnish before serving.
Notes
- Ensure mango purée is strained for a smooth texture.
- Use cold butter gradually for a glossy finish.
- Refrigerate the tart for optimal setting.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg