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Mango Curd & Passion Fruit Tart Recipe

★★★★★

4.5 from 112 reviews
  • Author: Noah
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://mealbynoah.com/mango-curd-and-passion-fruit-tart-recipe/