Mango Tart (Printable Version)
# What You'll Need:
→ Coconut Graham Crust
01 -
1/2 cup toasted unsweetened shredded coconut
02 -
1/3 cup packed brown sugar
03 -
1 1/2 cups crushed graham crackers
04 -
9 tablespoons melted unsalted butter
05 -
1 teaspoon kosher salt
→ Mango Curd
06 -
4 tablespoons unsalted butter, plus 4 more tablespoons for later
07 -
Pinch kosher salt
08 -
1/3 cup white sugar
09 -
2 big limes, both juiced and zested
10 -
1 1/4 cups Kesar mango pulp (canned works great)
11 -
6 egg yolks
12 -
1 teaspoon pure vanilla
→ Garnish
13 -
1 mango, sliced up
14 -
2 tablespoons coconut flakes or big coconut chips
15 -
1 lime, cut into little wedges
16 -
Swiss meringue, half batch (already made, check original source for steps)
# How to Make It:
01 -
Pile on some meringue, drop some fresh mango on top, toss over coconut chips, and tuck in lime wedges right before you eat.
02 -
Once the tart cools off on a rack, stash it in your fridge for four hours or let it sit overnight. It should be cold and solid.
03 -
After the curd is ready, spread it over your crust and smooth it out. Pop it in the oven for about 15 to 17 minutes. The top should look set but still jiggle a little in the middle.
04 -
Take a bowl and put it over a pot with gentle simmering water under it. Keep whisking until your curd is creamy and thick enough to cover the back of a spoon, takes about 20 minutes. Pull it off the heat and whisk in your butter a bit at a time till you get a shiny mix.
05 -
Lower the oven to 325°F (163°C). Stir together mango pulp, lime juice and zest, vanilla, sugar, salt, and your egg yolks in a heatproof bowl. Mix till everything is blended and smooth.
06 -
Press the crust mix into a tart pan, covering the bottom and the edges. Bake it for about 10 minutes so it just starts to get some color. If needed, fix the edges while it’s still hot.
07 -
Toss coconut, graham crumbs, salt, and brown sugar together in a bowl. Add in your melted butter and stir. You want it to look and feel like wet sand.
08 -
Set your oven to 350°F (177°C) and let it get hot.
# Additional Tips:
01 -
Grabbing sweet, ripe Kesar mango pulp really shines in this. Toast your coconut till you see a golden color for max flavor.