Mango Curd Tart with a Coconut Crust Recipe

If you love bright, tropical flavors and crave a dessert that practically shouts summer, you’re going to fall head over heels for this Mango Curd Tart with a Coconut Crust. Imagine silky-smooth mango curd nestled inside a golden, crisp coconut crust, finished with juicy mango slices and plump raspberries—every bite is pure sunshine!

Ingredients You’ll Need

You only need a handful of vibrant ingredients to bring this Mango Curd Tart with a Coconut Crust to life! Each element plays a crucial role: the mango curd offers silky tang, the coconut crust brings crunch and flavor, and the fresh fruit adds the finishing touch. Don’t skip the simple details—they make all the difference!

• Unbleached all-purpose flour: The backbone of the tart crust, providing structure and a delicate crumb.
• Granulated sugar: Sweetens both the crust and the curd just enough to let the mango flavor shine.
• Sweetened shredded coconut: Infuses the crust with tropical aroma and chewy bites of flavor—don’t substitute unsweetened here!
• Unsalted butter: Melted butter creates a rich, tender crust; room temperature butter is key for a glossy, creamy curd finish.
• Kosher salt: Essential for balancing sweetness and enhancing every fruity note.
• Mango puree: Use store-bought or homemade for bright, concentrated mango flavor—you want it smooth and thick for the best set.
• Fresh-squeezed lemon juice: Adds a lively acidity that makes the mango flavor pop.
• Large eggs + egg yolks: Combine for richness and a dreamy, custard-like texture in the curd.
• Fresh mango & raspberries: These garnishes add color and juicy bursts—the perfect tart finish.

Variations

The Mango Curd Tart with a Coconut Crust is fabulously versatile and practically begs to be personalized. Whether you’re feeling adventurous, have dietary needs, or want to mix up the flavors, there are plenty of delicious ways to make this recipe your own.

• Gluten-Free Option: Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend and you’ll have a crust that’s just as crisp and dreamy.
• Citrus Twist: Try replacing the lemon juice with lime juice to give the mango curd a zingy tropical upgrade.
• Berry Bonanza: Instead of raspberries, use blueberries, blackberries, or pomegranate seeds for a fresh pop of color and tartness.
• Dairy-Free Adaptation: Simply replace the butter in both crust and curd with a plant-based substitute for a completely dairy-free tart.

How to Make Mango Curd Tart with a Coconut Crust

Step 1: Make the Coconut Tart Crust

Start by preheating your oven to 350°F and placing a rack in the center. Whisk together the flour, sugar, salt, and shredded coconut in a mixing bowl so that every bite is flecked with coconut. Pour in your warm melted butter and mix until no flour remains—it’ll look like soft cookie dough. Press about two-thirds of the dough into the bottom of a 9-inch tart pan and press the rest into the fluted sides. This method is quick, fuss-free, and guarantees an even base for your luscious filling.

Step 2: Par-Bake the Crust

Put the tart pan on a wire rack set in a rimmed baking sheet—this makes it easy to move and catches any tiny drips. Bake for 25–30 minutes, rotating halfway through. You’ll know the crust is ready when it turns a delectable golden brown and is firm to the touch. Let it cool a bit while you whip up the curd.

Step 3: Prepare the Mango Curd

Place a strainer over a large bowl—you’ll need it soon. In a non-reactive saucepan, whisk together mango puree, lemon juice, and sugar. Taste your mixture and adjust the sweetness if needed (but keep a little tartness). Whisk in the eggs and yolks. Cook over medium-low heat, whisking constantly, until the curd thickens and reaches 185°F (it should coat the back of a spoon). Remove from the heat and whisk in the butter, a tablespoon at a time, for a velvety finish. Strain the curd for a perfectly smooth texture and either use it right away or chill it with plastic wrap pressed on the surface.

Step 4: Bake the Tart with the Curd

Once your crust is ready, spread the mango curd gently into the shell and smooth the top with an offset spatula. Return the tart to the oven and bake for 15 minutes so the curd sets just right. You want the center to be barely wobbly—like custard!

Step 5: Cool and Decorate

Let the tart cool to room temperature, then chill for at least 1½ hours—this ensures every slice is clean and decadent. When you’re ready to serve, top your masterpiece with sliced fresh mango and a handful of raspberries. It’s now the Mango Curd Tart with a Coconut Crust of your dreams—sunny, luscious, and picture-perfect.

How to Serve Mango Curd Tart with a Coconut Crust

Garnishes

Let your creativity shine with toppings! Fan out fresh mango slices for a sunburst effect, dust lightly with powdered sugar, and sprinkle extra toasted coconut for crunch. A handful of bright red raspberries adds tart contrast and irresistible visual drama—almost too pretty to eat (but you absolutely should)!

Side Dishes

This Mango Curd Tart with a Coconut Crust pairs beautifully with a scoop of creamy coconut ice cream or a side of lightly sweetened whipped cream. If you’re planning an all-out tropical menu, serve it with fresh pineapple boats, or offer little glasses of fruity sparkling wine on the side.

Creative Ways to Present

For an extra-special presentation, serve the tart in individual mini tart shells—guests will love their personal dessert! Or, cut the tart into bite-sized finger bars for a colorful dessert platter at parties. Arrange fruit artfully on top for a mosaic effect and finish with edible flowers for an unforgettable table centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mango Curd Tart with a Coconut Crust (minus fruit garnish) covered tightly with wax paper or plastic wrap in the refrigerator for up to 3–4 days. Once the fruit is added, enjoy within 2 days for the best flavor and texture—if it lasts that long!

Freezing

If you want to get ahead, you can freeze both the baked coconut crust and the mango curd separately. Wrap the crust well and freeze up to one month; curd can be frozen airtight and thawed overnight in the fridge. Assembled and decorated tarts are best enjoyed fresh, as freezing can change the fruit’s texture.

Reheating

There’s no need to reheat this Mango Curd Tart with a Coconut Crust—it’s best enjoyed chilled or at cool room temperature. Simply let refrigerated tart sit out for 20–30 minutes to take the chill off before serving for the creamiest texture.

FAQs

Final Thoughts

I can’t wait for you to taste your first slice of Mango Curd Tart with a Coconut Crust. Every layer—from the crisp, buttery crust to the luscious mango filling and vibrant fruit topping—is made to bring joy. Cozy up with a fork, share with friends, and let this irresistible tart transport you somewhere sunny and sweet!

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