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Mango curd tart with coconut crust topped with fresh mango, raspberries, blueberries, and coconut flakes

Mango Curd Tart

Emily Wilson
This Mango Curd Tart features a silky lime-infused mango filling nestled in a toasted coconut graham crust. It sets beautifully without gelatin and slices cleanly after chilling, making it perfect for summer gatherings, brunch tables, or elegant dinner parties.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 270 kcal

Equipment

  • 9-inch Tart Pan with Removable Bottom
  • Heavy-Bottomed Saucepan
  • Fine Mesh Sieve
  • Whisk
  • Silicone spatula
  • Blender or Food Processor

Ingredients
  

Toasted Coconut Crust

  • 1 1/2 cups Graham cracker crumbs Finely ground
  • 1/4 cup Unsweetened shredded coconut
  • 2 tablespoons Granulated sugar
  • 5 tablespoons Unsalted butter Melted
  • 1 pinch Fine salt

Mango Curd Filling

  • 1 1/4 cups Mango puree Strained and smooth
  • 6 large Egg yolks
  • 1/2 cup Granulated sugar
  • 1/4 cup Fresh lime juice
  • 6 tablespoons Unsalted butter Cold and cubed
  • 1 teaspoon Lime zest Finely grated
  • 1 pinch Sea salt

Instructions
 

  • Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, shredded coconut, sugar, and salt. Stir in melted butter until the texture resembles damp sand. Press firmly into a 9-inch tart pan and bake for 10 to 12 minutes until golden. Cool completely.
  • Blend fresh mango until smooth, then strain through a fine-mesh sieve to remove fibers. Measure 1 1/4 cups of strained puree.
  • In a heavy saucepan, whisk together mango puree, egg yolks, sugar, and lime juice. Cook over medium-low heat, whisking constantly, until thickened and the mixture coats the back of a spoon, about 8 to 10 minutes. Do not allow it to boil.
  • Remove from heat. Stir in lime zest and salt. Add cold butter cubes two at a time, whisking until fully incorporated before adding more to create a smooth emulsion.
  • Strain the finished curd directly into the cooled crust. Press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set. Slice with a warm knife and serve.

Notes

For best results, chill overnight before slicing. Always strain both the mango puree and the finished curd for a silky texture. Avoid using aluminum cookware, as citrus can react and affect color.
Nutrition Facts:
•Calories: 270 kcal 
•Carbohydrates: 33 g 
•Protein: 4 g 
•Total Fat: 13 g 
•Saturated Fat: 8 g 
•Cholesterol: 165 mg 
•Sodium: 90 mg 
•Potassium: 220 mg 
•Fiber: 1 g 
•Sugar: 25 g 
•Vitamin A: 900 IU 
•Vitamin C: 35 mg 
•Calcium: 40 mg 
•Iron: 1 mg