Mango Curd Tart
Serves 10
30 mins prep
20 mins cook
50 mins total
Mango curd with lime in a salted coconut graham cracker crust topped with toasted meringue.
Salted coconut graham cracker crust
Mango curd
Garnish
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Make the crust
Preheat the oven to 350°F.
In a large bowl combine the graham cracker crumbs, salt, brown sugar and coconut. Whisk to combine. Add the melted butter and stir to combine.
Pour the mixture into a 9-inch round tart or pie pan. Pat the crumbs into the bottom of the pan and up the sides with greased hands or a pastry tamper.
Bake for 10 minutes. Remove from the oven. While it is still hot, tamp it down again if it puffed up too much or lost shape.
Make the mango curd
Decrease the oven temperature to 325°F.
In a large heat-proof bowl whisk to combine the mango puree, lime zest and juice, vanilla extract, granulated sugar, kosher salt and egg yolks. Set this bowl over a bain-marie, a medium saucepan filled with an inch of water set on medium heat. Stirring constantly, cook until thickened to a thinner pudding consistency. This can take up to 20 minutes. Add the butter to the curd and stir through until combined. Remove from heat.
Pour the filling into the baked crust. Smooth the top with an offset spatula. Bake for 15-17 minutes or until the curd set. Remove from the oven and let cool until room temperature on a wire rack before chilling completely in the fridge, at least four hours or overnight.
Decorate
After fully chilling, decorate with toasted Swiss meringue, fresh mango, coconut and lime slices, if desired.
