Mango Curd Tart Dessert (Print Version)

# Ingredients:

→ Salted Coconut Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1 teaspoon kosher salt
03 - 1/3 cup brown sugar
04 - 1/2 cup unsweetened shredded coconut, toasted
05 - 9 tablespoons unsalted butter, melted

→ Mango Curd

06 - 1 1/4 cups canned mango puree (preferably Kesar mango pulp)
07 - 1 teaspoon vanilla extract
08 - 4 tablespoons unsalted butter
09 - 1/3 cup granulated sugar
10 - 2 large limes, zested and juiced
11 - Pinch of kosher salt
12 - 6 large egg yolks
13 - 4 tablespoons unsalted butter

→ Garnish

14 - 1/2 batch Swiss meringue (prepared separately, see source for recipe)
15 - 2 tablespoons coconut chips or flakes
16 - 1 lime, sliced into wedges
17 - 1 mango, sliced thinly

# Instructions:

01 - Preheat the oven to 350°F (177°C).
02 - In a large bowl, mix graham cracker crumbs, kosher salt, brown sugar, and toasted shredded coconut until evenly combined. Pour in melted butter and mix until the texture resembles wet sand.
03 - Evenly press the mixture into the bottom and sides of a 9-inch tart pan. Bake for 10 minutes until lightly golden. Adjust crust edges if needed while warm.
04 - Decrease oven temperature to 325°F (163°C). In a heatproof bowl, whisk together mango puree, lime zest, lime juice, vanilla extract, granulated sugar, pinch of salt, and egg yolks until smooth.
05 - Place the bowl over a saucepan of gently simmering water (double-boiler method). Whisk constantly until the mixture thickens to coat the back of a spoon, about 20 minutes. Remove from heat and stir in the unsalted butter in two additions until fully melted and silky.
06 - Pour the finished mango curd into the prepared crust and smooth the surface. Bake for 15 to 17 minutes until the curd is just set but still slightly wobbly in the center.
07 - Allow the tart to cool to room temperature on a wire rack, then chill in the refrigerator for at least 4 hours or overnight until firm.
08 - Before serving, decorate with toasted Swiss meringue, fresh mango slices, coconut chips, and lime wedges as desired.

# Notes:

01 - For optimal flavor and texture, use ripe Kesar mango pulp and toast the coconut until golden brown.

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