Description
This no-bake Mango Curd Tart is a tropical delight that combines a crispy coconut graham cracker crust with luscious mango curd, creating a perfect summer dessert.
Ingredients
Scale
- 1 cup Graham Cracker Crumbs or digestive biscuits
- 1/4 tsp Kosher Salt or sea salt
- 1/4 cup Brown Sugar or white sugar
- 1/2 cup Unsweetened Shredded Coconut (toasted, optional)
- 1/2 cup Unsalted Butter (melted, cooled before mixing)
- 1 cup Canned Mango Puree (Kesar mango pulp recommended)
- 1 tsp Vanilla Extract or almond extract
- 1/2 cup Granulated Sugar
- 2 Limes (zest and juice)
- 4 large Egg Yolks (do not substitute)
- 1/4 tsp Kosher Salt or sea salt
- 2 tbsp Unsalted Butter (added after cooking)
- 1 cup Swiss Meringue (optional)
- 1/4 cup Coconut Chips or Flakes (optional)
- 2 Limes wedges or fresh mint leaves as substitute
- 1 Mango thinly sliced for garnish or pineapple slices as alternative
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, mix graham cracker crumbs, salt, brown sugar, and toasted shredded coconut (if using). Stir in the melted and cooled butter until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom and sides of a 9-inch tart pan to form the crust.
- Place the tart pan in the preheated oven and bake for about 10 minutes until the crust is lightly golden and set. Remove from oven and reduce oven temperature to 325°F (163°C).
- In a heatproof bowl, combine mango puree, lime zest, lime juice, vanilla extract, granulated sugar, salt, and egg yolks. Whisk until smooth.
- Set the bowl over simmering water (double boiler). Stir continuously for about 20 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until fully incorporated and smooth.
- Pour the mango curd evenly into the baked crust and smooth the surface with a spatula. Bake in the oven at 325°F (163°C) for 15-17 minutes until just set but slightly jiggly in the center.
- Allow the tart to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set firmly.
- Before serving, top the tart with optional Swiss meringue, coconut chips, thinly sliced mango, and lime wedges or fresh mint leaves for decoration. Slice and enjoy this refreshing tropical dessert.
Notes
- Use ripe mangoes for the best flavor.
- Chill the tart for optimal texture.
- Experiment with different fruits for garnish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 100 mg