Description
Indulge in the tropical flavors of this delightful Mango Curd Tart with a Coconut Crust. A perfect balance of sweet mango curd nestled in a buttery coconut tart crust, topped with fresh mango slices and raspberries.
Ingredients
Units
Scale
Coconut Tart Crust
- 1 1/3 cups (189 grams) unbleached all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 1/4 cup (21 grams) sweetened shredded coconut
- 1/2 teaspoon kosher salt
- 11 tablespoons (155 grams) unsalted butter, melted
Mango Curd
- 1 cup (268 grams) mango puree
- 3 tablespoons fresh-squeezed lemon juice
- 1/2 cup (100 grams) granulated sugar (plus 2 tablespoons to adjust sweetness of curd)
- 4 large (80 grams) egg yolks
- 2 large (100 grams) eggs
- 4 tablespoons (56 grams) unsalted butter, room temperature
Mango and Raspberry Garnish
- 1 large mango
- 1 cup fresh raspberries
Instructions
- Make the Coconut Tart Crust Adjust oven rack, preheat to 350°F. Combine dry ingredients, add melted butter, press into tart pan, bake until golden.
- Make the Mango Curd Combine puree, lemon juice, sugar, eggs, cook until thickened, strain, chill.
- Assemble the Tart Fill tart crust with mango curd, bake, cool, chill, garnish with mango and raspberries.
Notes
- Mango Puree: Using mango puree results in a thicker curd with a stronger mango flavor compared to using fresh mangos.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 320 kcal
- Sugar: Approximately 20g
- Sodium: Approximately 150mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 11g
- Unsaturated Fat: Approximately 6g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 165mg
