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Mango Curd Tart Recipe

Mango Curd Tart Recipe - Your New Favorite Tropical Dessert

This Mango Curd Tart Recipe is a delightful tropical dessert that pairs a toasted coconut graham crust with zesty mango-lime curd.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 10-12 sheets Graham Cracker Crumbs the base structure for the crust
  • 1 cup Unsweetened Shredded Coconut adds flavor and texture
  • 1/4 cup Granulated Sugar helps caramelize the crust
  • 1/2 cup Unsalted Butter melted to create a sturdy crust
  • 1 pinch Fine Salt enhances flavor and balances sweetness
For the Curd
  • 2 large Ripe Mangoes strained for silkiness
  • 4 large Egg Yolks contribute to a rich consistency
  • 1/2 cup Granulated Sugar balances yolks and tartness
  • 1/4 cup Fresh Lime Juice provides a zesty kick
  • 1/4 cup Cold Unsalted Butter cubed and cold for a glossy emulsion
  • 1 tablespoon Lime Zest adds aromatic depth
  • 1 pinch Sea Salt intensifies sweetness
Optional Finishing Toppings
  • 1 cup Fresh Mango Cubes for a delightful garnish
  • 1 cup Whipped Cream with powdered sugar for richness
  • 1 bunch Fresh Mint Leaves adds color and freshness

Equipment

  • 9-inch tart pan
  • Mixing bowl
  • heavy saucepan
  • Fine mesh sieve
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, coconut, sugar, and salt, then stir in melted butter.
  3. Transfer the crust mixture into a tart pan, pressing it firmly. Bake for 10-12 minutes until golden.
  4. Peel and chop mangoes, blend until smooth, and strain to measure 1¼ cups.
  5. In a saucepan, whisk mango purée, egg yolks, sugar, and lime juice. Cook on medium-low for 8-10 minutes until thickened.
  6. Remove from heat, stir in lime zest and sea salt, then gradually whisk in cold butter until melted and glossy.
  7. Pour mango curd into the cooled tart crust, smoothing the top and pressing plastic wrap against it.
  8. Refrigerate for at least 4 hours or overnight to set.
  9. Garnish with fresh mango cubes and mint leaves before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Notes

Use ripe mangoes for the best flavor. Be sure to strain the purée for silkiness.

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