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Mango curd & passion fruit tart

Yellow tart on pink background, topped with slices of pineapple, desiccated coconut and passionfruit seeds

Mango curd & passion fruit tart

Name: Mango curd & passion fruit tart
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 1 mango peeled and diced (about 200g); 1 lime zested and juiced; 2 eggs plus 3 egg yolks (freeze the whites to use in another recipe); 125g caster sugar; 100g unsalted butter melted and cooled; 100g desiccated coconut; 250g plain flour plus extra for dusting; 150g cold unsalted butter cubed; 2 tbsp caster sugar; 90ml cold coconut water; 100g pineapple slices; 2 passion fruits pulp scooped out; 20g desiccated coconut (optional); 1 lime zested

Ailsa Burt

Published: August 7, 2024 at 2:25 PM

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Serves 8 - 10

More effort

Prep: 25 mins

Cook: 1 hr and 20 mins

plus at least 6 hrs 30 mins chilling and cooling

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Impress at your next dinner party with this tropical tart made with juicy mango curd, passion fruit and a crisp coconut pastry base

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 mango

peeled and diced (about 200g)
1 lime

zested and juiced
2 eggs

plus 3 egg yolks (freeze the whites to use in another recipe)
125g caster sugar
100g unsalted butter

melted and cooled

For the pastry

100g desiccated coconut
250g plain flour

plus extra for dusting
150g cold unsalted butter

cubed
2 tbsp caster sugar
90ml cold coconut water

To decorate

100g pineapple slices
2 passion fruits

pulp scooped out
20g desiccated coconut

(optional)
1 lime

zested

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Nutrition: (6)

kcal465
fat30g
saturates19g
carbs41g
sugars22g
fibre3g
protein6g
salt0.07g

Method

step 1

To make the pastry, tip the coconut, flour and butter into a food processor along with a pinch of salt. Blitz until the mixture resembles fine breadcrumbs. Mix in the sugar, then tip the mixture into a bowl. Stir in 4 tbsp of the coconut water, then continue to add it slowly until the mixture starts to clump together. Form into a disc using your hands, cover and chill for 30 mins.
step 2

Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside to heat up. Roll the chilled pastry out on a lightly floured work surface to about ½cm thick. Use it to line a 23cm tart tin, pressing it into the base and up the side, leaving some overhanging. Scrunch up a sheet of baking parchment and use it to line the pastry case, then pour in some baking beans or uncooked rice. Carefully slide the tin onto the hot baking sheet in the oven and bake for 15-20 mins, then remove the baking beans and parchment and bake for 5-10 mins more until golden and sandy to the touch. Trim the excess using a serrated knife, then set aside to cool slightly.
step 3

Reduce the oven temperature to 180C/160C fan/gas 4. Tip the mango pieces and lime zest and juice into a blender and blitz until finely chopped. Add the eggs, egg yolks, sugar and butter, and blend until smooth. Pour the mango curd into the pastry case, slide the tin onto the baking sheet again and bake for 25-30 mins until the filling is set at the edge with a slight wobble in the middle. Leave to cool to room temperature, then chill for 6 hrs or overnight.
step 4

Just before serving, decorate the tart with the pineapple slices, passion fruit pulp, desiccated coconut (if using) and lime zest.

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