Ingredients
Method
- Combine the graham cracker crumbs, shredded coconut, sugar, and salt in a medium bowl. Mix in melted butter until evenly coated.
- Press the mixture firmly into a 9-inch tart pan with a removable bottom. Bake at 350°F (175°C) for 10–12 minutes until golden brown. Let cool completely.
- Purée fresh mango in a blender until smooth, then pass through a fine-mesh sieve to remove fibers. Measure out 1 ¼ cups for the curd.
- In a heavy-bottomed saucepan, whisk together mango purée, egg yolks, sugar, and lime juice over medium-low heat. Stir constantly for 8–10 minutes until thick enough to coat the back of a spoon. Do not boil.
- Remove the pan from heat and stir in lime zest and a pinch of sea salt.
- Gradually whisk in cold, cubed butter, two pieces at a time, allowing each batch to melt fully before adding more, creating a smooth, glossy curd.
- Pour the mango curd into the cooled tart shell. Smooth the surface and press plastic wrap directly onto the curd to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight until fully set.
- Carefully remove the tart ring and garnish with fresh mango cubes, whipped cream, and mint leaves just before serving.
Nutrition
Notes
This tart is a sunny tropical treat perfect for summer parties or quiet indulgence. The velvety mango curd on a crisp coconut crust is irresistible.