Mango Curd Tart with a Buttery Coconut Crust

Imagine a dessert that captures the very essence of a tropical sunset. This Mango Curd Tart with a Coconut Crust does exactly that. With its sunshine-yellow filling and a crust that smells like a toasted island breeze, it is the ultimate showstopper for any summer gathering, brunch, or holiday celebration. The contrast between the silky, slightly tangy mango curd and the crisp, buttery coconut shortbread is nothing short of culinary perfection. Whether you are an experienced baker or a novice looking to impress, this recipe offers a sophisticated result with approachable techniques. Every bite is a balance of sweet, tart, and nutty flavors that will have your guests reaching for seconds before they’ve even finished their first slice.

Why You’ll Love This Recipe

You will fall in love with this recipe because it bridges the gap between high-end pastry shop quality and home-kitchen simplicity. The coconut crust is a “press-in” style, meaning you don’t have to deal with the stress of rolling out chilled dough or worrying about shrinkage. The mango curd is incredibly versatile; it’s bright, luscious, and far more exciting than a traditional lemon curd. Furthermore, this tart is a “make-ahead” dream. You can prepare the components days in advance, making it the perfect low-stress dessert for hosting. Its vibrant colors naturally pop, requiring very little effort to look like a professional masterpiece on your dining table.

What Is Mango Curd Tart?

A Mango Curd Tart is a modern twist on the classic French Tarte au Citron. Instead of the traditional lemon juice base, we utilize a thick, concentrated mango puree combined with a touch of lemon to provide acidity and balance. The filling is a cooked custard made from fruit juice, sugar, eggs, and butter. What sets this specific version apart is the Coconut Crust. By incorporating sweetened shredded coconut directly into the shortcrust pastry, we create a textural element that mimics the tropical flavor profile of the mango. It’s a harmonious dessert that feels lighter and more refreshing than heavy chocolate or cream-based cakes.

Ingredients Overview

To achieve the best results, quality ingredients are paramount.

• Mango Puree: Use a high-quality store-bought puree or blend fresh, very ripe Altaulfo (honey) mangos until completely smooth.
• Sweetened Shredded Coconut: This provides the essential chew and toasted flavor in the crust. If using unsweetened, you may need an extra tablespoon of sugar.
• Unsalted Butter: Use European-style butter if possible for a higher fat content, which yields a flakier crust and silkier curd.
• Large Egg Yolks & Whole Eggs: These provide the structure and “lift” for the curd. The extra yolks ensure a rich, velvety mouthfeel.
• Fresh Lemon Juice: Do not use bottled juice. The fresh acidity is necessary to cut through the sweetness of the mango and the richness of the butter.
• All-Purpose Flour: This forms the sturdy base of our press-in crust.

Ingredient Substitutions & Tips

• Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. The coconut and butter will still provide excellent structure.
• Lime Instead of Lemon: For an even more tropical “tropical” vibe, replace the lemon juice with fresh lime juice. It pairs exceptionally well with mango.
• Dairy-Free: While butter provides the best flavor, you can use a high-quality vegan butter stick substitute for both the crust and the curd.
• Coconut Swap: If you aren’t a fan of coconut texture, you can substitute the coconut with finely ground macadamia nuts or almonds for a different nutty profile.

Step-by-Step Instructions

1. Prepare the Crust: Start by whisking your flour, sugar, and salt. Add the shredded coconut, then pour in the melted butter. Stir until a soft dough forms.
2. Form the Shell: Press about 2/3 of the dough into the bottom of a 9-inch tart pan. Use the remaining dough for the fluted sides. Ensure the thickness is even to prevent uneven baking.
3. Bake the Crust: Bake at 350°F for 25-30 minutes. You are looking for a deep golden brown color—this ensures the coconut is toasted and flavorful.
4. Make the Curd Base: In a non-reactive saucepan, whisk mango puree, lemon juice, sugar, and eggs.
5. Cook to Perfection: Whisk constantly over medium-low heat. This is the “low and slow” phase. Use a thermometer to hit 185°F. The mixture should be thick enough to coat a spoon.
6. Enrich with Butter: Remove from heat and whisk in the room-temperature butter one tablespoon at a time. This creates an emulsion for a glossy finish.
7. Strain for Silkiness: Always pass your curd through a fine-mesh sieve. This removes any accidental bits of cooked egg, ensuring a professional, smooth texture.
8. The Second Bake: Pour the curd into the pre-baked shell. Bake for another 15 minutes. This “sets” the curd so it slices cleanly.
9. Chill and Garnish: Cool on a wire rack, then chill in the fridge for at least 90 minutes. Top with fresh mango slices and raspberries just before serving.

Expert Baking Tips

• Temperature Control: Using an instant-read thermometer is the single best way to ensure your curd isn’t runny or overcooked. 185°F is the “magic number” for fruit curds.
• The Non-Reactive Pan: Always use stainless steel or glass. Aluminum or unlined copper can react with the acid in the lemon and mango, giving your beautiful yellow tart a metallic, “off” flavor.
• Pressing the Dough: Use the bottom of a flat measuring cup to press the dough into the pan. This gives you a perfectly flat, professional-looking surface that bakes evenly.
• Don’t Rush the Chill: A warm tart will fall apart. The chilling time allows the fats to solidify, creating that clean, sharp slice.

Mastering the Mango Puree

The soul of this tart is the mango puree. For the most intense flavor, look for Ataulfo mangos (often called Honey or Champagne mangos). They have a smaller pit, no fibrous strings, and a much deeper sweetness than the larger red-green Tommy Atkins variety. To make your own puree, peel and dice the fruit, then process it in a high-speed blender until it looks like liquid gold. If your mangos aren’t perfectly ripe, you can simmer the puree for 5-10 minutes to reduce and concentrate the sugars before using it in the curd recipe. This extra step guarantees a bold fruit flavor that isn’t watered down.

Serving Suggestions

Serve this Mango Curd Tart chilled. For a truly elegant presentation, arrange the mango slices in a fan or rose pattern in the center and nestle the raspberries around the edges. A light dusting of powdered sugar or a dollop of coconut-scented whipped cream on the side adds a lovely touch. If you’re feeling adventurous, a few sprigs of fresh mint or a sprinkle of lime zest can add a pop of green that makes the yellow and red fruit stand out even more.

Storage & Make-Ahead Tips

The mango curd can be made and refrigerated up to 7 days in advance. The crust can be baked 1 day ahead—just keep it wrapped tightly. Once assembled and baked, the tart stays fresh in the refrigerator for 3-4 days. However, do not add the fresh fruit garnish until you are ready to serve, as the fruit can release juices that might make the curd surface look messy over time.

FAQs

Can I use frozen mango for the puree?
Yes! Thaw the mango completely and drain any excess water before blending. You may need to add a teaspoon more lemon juice to brighten the flavor of frozen fruit.

Why did my curd not thicken?
This usually happens if the curd wasn’t heated long enough or didn’t reach 185°F. If it’s still runny after chilling, you can try gently reheating it, but it’s best to monitor the temperature closely during the first cook.

Can I use a pie plate instead of a tart pan?
You can, but you won’t get the iconic fluted edges, and it may be harder to slice and remove. A tart pan with a removable bottom is highly recommended for this recipe.

How do I prevent a “skin” from forming on the curd?
If you are making the curd in advance, press a piece of plastic wrap directly onto the surface of the curd while it cools to prevent air from drying out the top.

Is this tart freezer-friendly?
The crust freezes well, but the curd can sometimes change texture (becoming slightly grainy) upon thawing. It is best enjoyed fresh from the refrigerator.

Final Thoughts

This Mango Curd Tart with a Coconut Crust is more than just a dessert; it’s a celebration of tropical flavors and elegant textures. By following the temperature guidelines and using fresh, vibrant fruit, you’ll create a dish that looks like it belongs in a bakery window. It is the perfect balance of buttery, crunchy, silky, and tangy. Give this recipe a try for your next special occasion—your taste buds will thank you!

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