Mango Curd & Passion Fruit Tart Recipe
Introduction
This Mango Curd & Passion Fruit Tart is a vibrant and tropical dessert that perfectly balances sweetness and tang. With a crisp coconut-infused pastry and a luscious mango filling, it’s an irresistible treat for any occasion.
Ingredients
- 1 Morrisons Ripe & Ready To Eat 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
Instructions
- Step 1: To make the pastry, place the desiccated coconut, plain flour, cold cubed butter, and a pinch of salt in a food processor. Blitz until the mixture resembles fine breadcrumbs. Transfer to a bowl, stir in 2 tablespoons of caster sugar, then gradually add 4 tablespoons of coconut water. Keep adding the coconut water slowly until the mixture begins to clump. Shape into a disc, cover, and chill for 30 minutes.
- Step 2: Preheat the oven to 200°C (180°C fan, gas mark 6) and place a baking sheet inside to heat. On a lightly floured surface, roll out the chilled pastry to about ½ cm thickness. Line a 23cm tart tin with the pastry, pressing it into the base and sides, leaving some overhang. Line the pastry with scrunched baking parchment and fill with baking beans or uncooked rice. Slide the tart on the hot baking sheet and bake for 15-20 minutes. Remove parchment and beans, then bake for another 5-10 minutes until golden and firm. Trim the edges with a serrated knife and set aside to cool slightly.
- Step 3: Reduce oven temperature to 180°C (160°C fan, gas mark 4). In a blender, combine the diced mango, lime zest, and lime juice. Blitz until finely chopped. Add the eggs, egg yolks, caster sugar, and melted butter, and blend until smooth.
- Step 4: Pour the mango curd mixture into the baked pastry case. Place the tart on the baking sheet again and bake for 25-30 minutes, until the filling is set around the edges but still slightly wobbly in the center. Allow to cool to room temperature, then chill for at least 6 hours or overnight.
- Step 5: Just before serving, decorate the tart with pineapple slices, passion fruit pulp, optional desiccated coconut, and lime zest for a fresh and colorful finish.
Tips & Variations
- Freeze the leftover egg whites to use in meringues or macarons to avoid waste.
- Substitute coconut water with plain cold water if unavailable, though coconut water adds a subtle tropical flavor.
- For extra crunch, sprinkle toasted desiccated coconut on top just before serving.
- Use fresh, ripe mangoes for the best flavor in the curd filling.
Storage
Store the tart covered in the refrigerator for up to 3 days. The pastry may lose its crispness over time, so for best texture, consume within 1-2 days. Reheat slices briefly at room temperature; avoid microwaving to preserve the texture of the filling and crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pastry ahead of time?
Yes, the pastry dough can be made a day in advance and stored wrapped in the refrigerator. Let it sit at room temperature for 10 minutes before rolling out.
What can I use instead of passion fruit pulp for decoration?
If passion fruit is not available, you can use fresh berries or a drizzle of fruit coulis for a similar tangy burst and vibrant appearance.
Print
Mango Curd & Passion Fruit Tart Recipe
- Total Time: 6 hours 30 minutes including chilling
- Yield: 8 servings 1x
Description
A vibrant and tropical Mango Curd & Passion Fruit Tart featuring a coconut-infused pastry base filled with luscious mango curd and topped with fresh pineapple, passion fruit pulp, and lime zest. Perfect for a refreshing dessert that balances sweet and tangy flavors with a delicate sandy texture pastry.
Ingredients
Scale
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
- Pinch of salt
For the Mango Curd Filling
- 1 Morrisons Ripe & Ready To Eat Mango, peeled and diced (about 200g)
- 1 lime, zested and juiced
- 2 eggs
- 3 egg yolks
- 125g caster sugar
- 100g unsalted butter, melted and cooled
For the Topping
- 100g pineapple slices
- 2 passion fruits, pulp scooped out
- 20g desiccated coconut (optional)
- 1 lime, zested
Instructions
- Make the Pastry: In a food processor, combine desiccated coconut, plain flour, cubed cold unsalted butter, and a pinch of salt. Blitz until the mixture resembles fine breadcrumbs. Transfer to a bowl and mix in caster sugar. Gradually add 4 tbsp of cold coconut water, stirring until the dough begins to clump. Shape into a disc, cover, and chill in the fridge for 30 minutes.
- Blind Bake the Pastry: Preheat the oven to 200°C (180°C fan)/Gas Mark 6 and place a baking sheet inside to heat. Roll out the chilled pastry on a lightly floured surface to about ½ cm thickness. Line a 23cm tart tin with the pastry, pressing it firmly into the base and sides, letting some excess hang over. Crumple a sheet of baking parchment, place it inside the tart, and fill with baking beans or uncooked rice. Carefully place the tart on the hot baking sheet and bake for 15-20 minutes. Remove the baking beans and parchment, then bake for an additional 5-10 minutes until the pastry is golden and sandy to the touch. Trim excess pastry with a serrated knife and set aside to cool slightly.
- Prepare the Mango Curd Filling: Reduce oven temperature to 180°C (160°C fan)/Gas Mark 4. In a blender, combine the diced mango, lime zest, and lime juice; blitz until finely chopped. Add eggs, egg yolks, caster sugar, and melted butter. Blend until the mixture is smooth and homogeneous.
- Bake the Tart with Filling: Pour the mango curd mixture into the cooled pastry case. Place the tart tin on the baking sheet and bake for 25-30 minutes until the filling is set around the edges but still has a slight wobble in the center. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight to fully set.
- Decorate and Serve: Just before serving, arrange pineapple slices on top of the tart. Spoon over the passion fruit pulp, sprinkle with desiccated coconut if using, and finish with fresh lime zest for an aromatic and colorful presentation.
Notes
- Freezing the leftover egg whites is a great way to avoid waste; they can be used later for meringues or omelettes.
- Ensure the butter for the pastry is cold to achieve a crumbly, sandy texture.
- Using a hot baking sheet for blind baking helps the pastry cook evenly and prevents sogginess.
- Chilling the tart overnight enhances the flavors and helps the mango curd set perfectly.
- For added texture, lightly toast the desiccated coconut before sprinkling on top.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Tropical Inspired)
Keywords: Mango curd tart, passion fruit tart, tropical dessert, coconut pastry, fruit tart, summer dessert
