Mango Curd Tart (Print Version)
# Ingredients:
→ Graham Crust with Toasted Coconut
01 -
9 tablespoons melted unsalted butter
02 -
½ cup unsweetened coconut, toasted and shredded
03 -
⅓ cup packed brown sugar
04 -
1 teaspoon coarse salt, kosher
05 -
1 ½ cups crumbs from graham crackers
→ Creamy Mango Filling
06 -
4 tablespoons unsalted butter, room temp
07 -
6 egg yolks, large
08 -
A pinch of kosher salt
09 -
Juice and zest from 2 limes
10 -
⅓ cup white sugar
11 -
1 teaspoon pure vanilla extract
12 -
1 ¼ cups canned mango pulp (Kesar suggested)
13 -
4 tablespoons butter, melted
→ Toppings
14 -
Thin slices of 1 mango
15 -
Swirls of halved swiss meringue (check Serious Eats recipe)
16 -
Toasted coconut flakes or chips, 2 tablespoons
17 -
1 lime, cut into small wedges
# Instructions:
01 -
Turn your oven on and set it to 350°F.
02 -
In a medium-sized bowl, stir together graham crumbs, shredded coconut, sugar, and salt. Pour in melted butter and blend thoroughly.
03 -
Firmly press the crust blend along the base and sides of a 9-inch tart dish.
04 -
Pop the crust into the oven for 10 minutes. While still warm, make any needed adjustments to the shape. Then set aside to cool completely.
05 -
Drop the oven's heat to 325°F. In a heat-safe bowl, mix mango puree, zest and juice of limes, sugar, salt, yolks, and vanilla.
06 -
Position the bowl over a kettle of simmering water, ensuring the bottom of the bowl stays above the water. Stir the mix continuously until thickened, about 20 minutes. Remove from heat and gradually add butter for a smooth mix.
07 -
Pour the mango filling into the prepped crust, smoothing the surface flattens it. Bake for about 15-17 minutes or until the filling sets. Let cool completely at room temp, then refrigerate for 4+ hours or overnight.
08 -
Before serving, finish it with meringue, toasted coconut chips, mango slices, and fresh lime for extra oomph.
# Notes:
01 -
Using fresh Kesar mangoes enhances the flavor if they're in season.