Ingredients: |
Ingredients: For the Crust
1 1/2 cup crushed graham crackers
5 tbsp butter, melted
1/3 cup sugar
For the Mango Curd
1 1/2 fresh mango, cubed
2 tbsp cornstarch
1/3 cup sugar
4 egg yolks
3 tbsp butter
pinch of salt
juice of 1 fresh lime
1/2-3/4 cup of dried coconut for topping
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Directions: |
Directions:For the Crust
1 In a medium bowl, mix together all ingredients until clump begin to form
2 Pour into greased tart pan and with a spoon or the bottom of a glass pack down graham crumbs into bottom and up the sides of the pan
3 Place into freezer until ready to use
For the Curd
1 In a double boiler, bring 1-2 inches of water to a simmer, never let it reach a boil
2 In a food processor, add in mango, sugar, lime juice, and salt, pulse to combine
3 Add in egg yolks and pulse until smooth
4 Pour mixture into pot (or heat safe bowl) and place over simmer water
5 Add in cornstarch and whisk until combined
6 Continue to whisk about 10 minutes until thickened. Make sure curd stays heated, but never reaches boil to avoid burning curd at the bottom of the pot. Periodically take curd off simmer water and whisk, returning to water to continue to thicken.
7 Once thickened, take off heat and whisk in butter one tablespoon at a time until fully melted and combined
8 Take crust out of freezer
9 Pour curd into chilled crust and place in fridge to cool
10 Chill for at least 2 hours
11 When almost ready to serve, heat a skillet on low-medium heat. Add in coconut flakes and gently stir now and then until toasted (2-4 minutes)
12 Take off heat and allow coconut to cool before using
13 Sprinkle coconut around edge of tart before serving
14 Slice and enjoy |
This recipe for Mango Coconut Tart is from