Mango Curd & Passion Fruit Tart Recipe
Introduction
This Mango Curd & Passion Fruit Tart is a tropical delight perfect for summer gatherings or any time you want a refreshing, fruity dessert. With a crisp coconut pastry and a smooth mango curd filling, it’s both vibrant and indulgent. The passion fruit topping adds a tangy finish that brightens every bite.
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, tip the desiccated coconut, plain flour, cold butter cubes, and a pinch of salt into a food processor. Blitz until the mixture resembles fine breadcrumbs.
- Step 2: Stir in 2 tablespoons of caster sugar. Transfer the mixture to a bowl, then gradually add 4 tablespoons of the cold coconut water, mixing until the dough starts to clump together. Form it into a disc, cover, and chill for 30 minutes.
- Step 3: Preheat the oven to 200°C (180°C fan) gas mark 6 with a baking sheet inside to heat. Roll out the chilled pastry on a lightly floured surface to about ½ cm thick. Use it to line a 23 cm tart tin, pressing into the base and sides, leaving some overhang.
- Step 4: Scrunch a sheet of baking parchment and place it inside the pastry case. Fill with baking beans or uncooked rice to blind bake. Slide the tart onto the hot baking sheet and bake for 15–20 minutes.
- Step 5: Remove the parchment and beans, then bake for an additional 5–10 minutes until the pastry is golden and sandy to the touch. Trim any excess pastry with a serrated knife and set aside to cool slightly.
- Step 6: Reduce the oven temperature to 180°C (160°C fan) gas mark 4. Combine the diced mango, lime zest, and lime juice in a blender and blitz until finely chopped.
- Step 7: Add the eggs, egg yolks, sugar, and melted cooled butter to the blender. Blend until the mixture is smooth.
- Step 8: Pour the mango curd filling into the prepared pastry case. Place the tart back onto the baking sheet and bake for 25–30 minutes until the edges are set and the center has a slight wobble.
- Step 9: Allow the tart to cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight to fully set.
- Step 10: Just before serving, decorate the tart with pineapple slices, passion fruit pulp, desiccated coconut (if using), and lime zest for a fresh, colorful finish.
Tips & Variations
- Use chilled coconut water gradually to avoid making the pastry too wet; the dough should just come together.
- Freeze egg whites for future recipes like meringues or macarons to avoid waste.
- Swap pineapple slices for fresh mango or kiwi for a different tropical twist.
- For a vegan version, try using dairy-free butter and an egg substitute such as flax eggs in the curd.
Storage
Store the tart covered in the refrigerator for up to 3 days. It’s best eaten within this time as the pastry can soften. To serve, allow it to come to room temperature or chill slightly for a refreshing dessert. Reheating is not recommended as it may affect the texture of the curd and pastry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pastry by hand instead of using a food processor?
Yes, you can rub the butter into the flour and desiccated coconut by hand until the mixture resembles breadcrumbs, then proceed with adding the sugar and coconut water.
What if I don’t have coconut water?
You can substitute cold water or another mild-flavored juice, though coconut water adds a unique subtle flavor that complements the tropical fruits.
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Mango Curd & Passion Fruit Tart Recipe
- Total Time: 7 hours 10 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This vibrant Mango Curd & Passion Fruit Tart combines tropical flavors with a crisp coconut-infused pastry. The buttery coconut crust is filled with a luscious, tangy mango curd enriched with zesty lime and finished with fresh pineapple slices and passion fruit pulp, making it a refreshing and elegant dessert perfect for warm weather or special occasions.
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 whole eggs, plus 3 egg yolks (freeze the whites for another recipe)
- 125g caster sugar
- 100g unsalted butter, melted and cooled
For Decoration:
- 100g pineapple slices
- 2 passion fruits, pulp scooped out
- 20g desiccated coconut (optional)
- 1 lime, zested
Instructions
- Prepare the Pastry: In a food processor, combine the desiccated coconut, plain flour, cold cubed butter, and a pinch of salt. Blitz until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then transfer the mixture to a bowl. Gradually add 4 tablespoons of the cold coconut water, mixing as you go, and continue adding the coconut water slowly until the dough begins to clump together. Form the dough into a disc, cover it, and chill in the refrigerator for 30 minutes.
- Bake the Pastry Shell: Preheat the oven to 200°C (180°C fan)/gas mark 6, placing a baking sheet inside to heat up. On a lightly floured surface, roll out the chilled pastry to about ½ cm thickness. Line a 23 cm tart tin with the pastry, pressing it into the base and sides, leaving some overhang. Crumple a sheet of baking parchment and place it on the pastry, then fill with baking beans or uncooked rice. Carefully transfer the tart tin to the hot baking sheet and bake for 15-20 minutes. Remove the parchment and beans, then bake for an additional 5-10 minutes until the crust is golden and feels sandy to the touch. Trim excess pastry and set aside to cool slightly.
- Make the Mango Curd Filling: Lower the oven temperature to 180°C (160°C fan)/gas mark 4. In a blender, combine the diced mango, lime zest, and lime juice and blitz until finely chopped. Add the 2 whole eggs, 3 egg yolks, caster sugar, and melted butter. Blend until smooth and well combined.
- Bake the Tart: Pour the mango curd mixture into the cooled pastry shell. Place the tart tin back onto the baking sheet and bake for 25-30 minutes until the filling is set at the edges but still slightly wobbly in the center. Remove from the oven and allow the tart to 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, decorate the tart with pineapple slices, passion fruit pulp, desiccated coconut (if using), and lime zest to enhance the tropical flavors and add visual appeal.
Notes
- The egg whites from the mango curd filling can be frozen and saved for meringues or other recipes.
- Use cold ingredients when making the pastry dough to ensure a flaky texture.
- Make sure the mango curd filling is slightly wobbly when taken out of the oven, as it will firm up while chilling.
- Desiccated coconut is optional for decoration but adds a lovely texture and flavor.
- If coconut water is not available, chilled plain water can be used as a substitute in the pastry.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Mango curd tart, Passion fruit tart, Tropical dessert, Coconut pastry, Summer tart, Fruit tart recipe
