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
