Description
This Mango Curd Tart is a luscious tropical dessert featuring a crisp graham cracker and coconut crust filled with a smooth, velvety mango curd. The curd is made from fresh mango purée, egg yolks, lime juice, and butter, resulting in a glossy, rich filling that balances sweet and citrusy flavors perfectly. Finished with fresh mango cubes, whipped cream, and mint leaves, this tart is ideal for a refreshing treat or special occasion dessert.
Ingredients
Crust
- 1 ½ cups Graham Cracker Crumbs (Approx. 10–12 full sheets finely ground)
- ¼ cup Unsweetened Shredded Coconut (Finely chopped)
- 2 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter (melted)
- Pinch of Fine Salt
Mango Curd Filling
- 1 ¼ cups Smooth Mango Purée (strained through fine mesh, approx. 2 large ripe mangoes)
- 6 Large Egg Yolks
- ½ cup Granulated Sugar
- ¼ cup Fresh Lime Juice (approx. 2 limes)
- 6 tbsp Unsalted Butter (cold and cubed)
- 1 tsp Lime Zest (finely grated)
- Pinch of Sea Salt
Garnish
- Fresh Mango Cubes (pitted and peeled)
- Whipped Cream (stabilized with a little powdered sugar)
- Fresh Mint Leaves
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, shredded coconut, granulated sugar, and fine salt. Stir in the melted butter until fully incorporated. Press the mixture firmly into a 9-inch tart pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until the crust turns a dark golden color. Remove from the oven and allow to cool completely.
- Make the mango purée: Puree fresh mango flesh in a blender until smooth. Pass the purée through a fine-mesh sieve to remove any fibrous bits for a silky texture. Measure out 1 ¼ cups of the strained mango purée for the curd.
- Cook the mango curd: In a heavy saucepan over medium-low heat, whisk together the mango purée, egg yolks, granulated sugar, and fresh lime juice. Whisk constantly for 8–10 minutes until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil to prevent curdling.
- Finish the curd: Remove the saucepan from heat. Stir in the lime zest and a pinch of sea salt. Gradually whisk in the cold, cubed butter two pieces at a time, allowing each piece to melt completely before adding more. This step creates a smooth and glossy emulsion.
- Assemble the tart: Pour the mango curd into the cooled crust. Press plastic wrap directly onto the surface of the curd to avoid forming a rubbery skin. Refrigerate the tart for at least 4 hours, preferably overnight, to set the filling.
- Serve: Remove the tart ring before serving. Garnish the tart with fresh mango cubes, whipped cream, and fresh mint leaves for a vibrant and flavorful finish.
Notes
- Be sure to use only egg yolks—not whole eggs—to achieve a thick, velvety texture without excess water.
- Cold butter is essential when whisking into the hot curd to form a glossy, stable emulsion.
- Pressing plastic wrap directly on the curd surface prevents a skin from forming during refrigeration.
- The crust can also be made with crushed digestive biscuits if graham crackers are unavailable.
- Allow the tart to chill overnight for best flavor and firmness.
