Mango Tart Treat (Print-Friendly Version)
# What You'll Need:
→ Coconut Graham Crust
01 -
9 tablespoons melted unsalted butter
02 -
1/2 cup toasted, unsweetened shredded coconut
03 -
1/3 cup packed brown sugar
04 -
1 teaspoon kosher salt
05 -
1 and 1/2 cups graham cracker crumbs
→ Mango Curd Filling
06 -
4 tablespoons unsalted butter
07 -
6 big egg yolks
08 -
A pinch of kosher salt
09 -
Zest and juice from 2 large limes
10 -
1/3 cup white sugar
11 -
1 teaspoon vanilla
12 -
1 and 1/4 cups mango puree (canned, Kesar is best)
13 -
4 more tablespoons unsalted butter
→ Toppings
14 -
Thin mango slices from 1 mango
15 -
1 lime, cut in wedges
16 -
About 2 tablespoons coconut flakes or chips
17 -
Half batch of Swiss meringue made ahead
# Step-by-Step Directions:
01 -
Crank your oven up to 350°F and let it get hot.
02 -
Dump the crumbs, salt, brown sugar, and toasted coconut into a big bowl. Stir 'em up so it’s all even, then pour in that melted butter. Keep mixing till it looks like wet sand.
03 -
Press your crust into the bottom and sides of a 9-inch pan. Bake it for 10 minutes, so it just starts to turn golden. Fix any weird edges with a spoon while it’s still warm.
04 -
Turn the oven down to 325°F. In a heat-safe bowl, whisk your mango puree, lime juice and zest, vanilla, sugar, a pinch of salt, and all those yolks till it’s totally smooth.
05 -
Set the bowl over a pan of simmering water (double boiler style). Keep whisking for about 20 minutes. When it’s thick and coats the back of a spoon, pull it off heat and stir in all the butter, a little at a time, till it’s smooth and glossy.
06 -
Pour that silky curd into your baked crust and smooth it out. Bake for about 15–17 minutes so it sets, but wobbles a touch in the middle.
07 -
Put the tart on a rack to cool off, then stick it in the fridge for at least 4 hours—overnight's even better. That way, it sets up firm.
08 -
Pile on Swiss meringue, mango slices, coconut bits, and lime wedges right before serving. Use what you like!
# Helpful Notes:
01 -
If you want the best taste and texture, go for ripe Kesar mango pulp and toast your coconut until it gets a nice golden color.