Mango Curd Tart Delight

This Mango Curd Tart always takes center stage at summer gatherings. The tropical mango curd and coconut graham crust make every bite creamy tangy and buttery. It is my go-to dessert when I want something that looks fancy but is secretly fuss-free.

Every time I serve this tart friends cannot believe how vibrant and creamy it is. The toasted coconut in the crust is a subtle upgrade everyone raves about. I made this for a spring birthday picnic and it was gone before the sandwiches.

Ingredients

• Graham cracker crumbs: deliver a crisp sweet base and are easy to find. Choose fresh crackers for the best texture.
• Kosher salt: enhances all the flavors in the crust and curd.
• Brown sugar: adds a mellow caramel note to the crust. Light or dark both work.
• Unsweetened shredded coconut: brings real coconut flavor plus extra crunch. Toasting boosts the aroma so do not skip this.
• Unsalted butter: binds the crust and adds creamy richness to both crust and curd. Use high-quality butter for the flakiest result.
• Canned mango puree: gives the curd its fruitiness and color. Kesar mango pulp is especially vibrant. Choose a puree that lists only mango and maybe a little sugar.
• Vanilla extract: rounds out the tart with warmth. Pure extract makes a difference.
• Granulated sugar: balances the tart lime and mango. Superfine works especially well for a silky finish.
• Limes: provide acidity and aroma. Use both zest and juice for the most flavor and choose limes that feel heavy for their size.
• Kosher salt in the curd: ensures the flavors pop.
• Egg yolks: thicken the curd for a velvety finish. Choose fresh eggs for best structure.
• For garnish: Swiss meringue makes it festive and the coconut chips and sliced mango add the wow factor. Pick ripe mangoes for slicing.

Step-by-Step Instructions

Preheat Oven:

Preheat your oven to 350 degrees Fahrenheit so it is hot and ready for the crust. This helps toast the coconut and set the crumb base.

Mix the Crust Ingredients:

In a mixing bowl combine graham cracker crumbs brown sugar kosher salt and toasted coconut. Stir until evenly mixed. Add melted butter and mix thoroughly until all crumbs are moistened.

Form and Bake the Crust:

Press the crumb mixture firmly into the bottom and up the sides of your tart pan using your hands or a flat wood tamper. Check that the base is even and the sides are packed tight. Bake for 10 minutes until lightly golden and aromatic. Adjust the shape right after baking while it is still warm if needed. Let cool slightly.

Prepare Mango Curd Base:

Reduce oven temperature to 325 degrees Fahrenheit. In a heatproof bowl combine mango puree lime zest juice vanilla extract granulated sugar kosher salt and egg yolks. Whisk until smooth and fully combined.

Cook the Mango Curd:

Set the bowl over a pot of simmering water whisking constantly with a large whisk. Do not let the bowl touch the water. Cook for about 20 minutes until the curd thickens enough to coat the back of a spoon. Remove from heat and whisk in butter a tablespoon at a time for extra silkiness.

Fill and Bake the Tart:

Pour the warm mango curd into the cooled crust spreading evenly. Tap the pan gently to release any air bubbles. Bake for fifteen to seventeen minutes until the edges are set but the center jiggles slightly. This ensures a creamy filling.

Cool and Chill:

Let the tart cool to room temperature then refrigerate uncovered for at least four hours or overnight. This chilling time is key for slicing cleanly and developing the best flavor.

Decorate and Serve:

Before serving top with swoops of toasted Swiss meringue fresh mango slices coconut flakes and fresh lime wedges. Slice with a hot dry knife for picture-perfect results.

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The Kesar mango pulp gives this tart its wonderful golden color and a rich tropical flavor I cannot find in other varieties. My niece once declared it the best dessert she has ever tasted and now we bake it together every summer.

Storage Tips

Store leftover tart in the fridge loosely covered with plastic or foil. It keeps well for up to three days without losing its creamy texture. If using meringue wait to add it until right before serving for the best finish.

Ingredient Substitutions

If you cannot find Kesar mango pulp use another pure mango puree or even blend ripe mango with a splash of lime juice. Regular graham crackers work for the crust but try digestive biscuits for a slightly different flavor. Dairy-free butter can be swapped in to make the tart suitable for more guests.

Serving Suggestions

Serve this tart alongside fresh berries or a scoop of coconut sorbet for an extra cool treat. It makes a stunning finish for BBQs picnics or holiday meals and always wins points as a birthday cake alternative.

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Cultural Note

Mango curd is a twist on the classic lemon curd tart drawing inspiration from Indian mango desserts and classic American baking. Using Kesar mango pulp brings in a touch of global flavor that feels right at home for summer sweets.

Frequently Asked Questions

→ How do you achieve a crisp tart crust?

Pre-bake the coconut graham mixture for 10 minutes, then allow it to cool before filling to maintain texture.

→ What mango puree works best?

Kesar mango pulp is recommended for its vibrant color and flavor, though any canned mango puree can be substituted.

→ Can I use regular meringue instead of Swiss meringue?

Yes, classic or Italian meringue can be used, but Swiss meringue delivers extra smoothness and stability.

→ How do you tell if the curd filling is set?

The filling should be mostly firm with a slight jiggle at the center; it will firm up completely as it chills.

→ Is the tart best served cold or at room temperature?

Chilled is ideal for clean slices, but letting it sit briefly at room temperature slightly softens the texture for serving.