Mango Curd & Coconut Tart

10421636_321137884740306_7161194071940651031_nI’m pretty sure when “they” suggest a healthy fruit breakfast, they weren’t thinking about this mango tart. Yes, I just had a slice for breakfast, what of it? Mango, cherries, coconut… all good things. Actually, there’s not an insane amount of sugar or butter going on in this recipe so I can rest easily, for now. There is however an insane amount of delicious mangoey goodness. The balance of mango, to sweetness to tartness to coconutiness is so perfect there is no need to make any other tarts ever.

The crust is very short and crisp without being crunchy or falling apart in your hands, but only just, which couldn’t be more perfect. I had purchased a couple of passionfruit (passionfruits? passionfruit? This is one of those brain IQ test items I’m sure, just to drive me crazy. I’m going with passionfrice.) to drizzle over the top but remembered that I had a tray of cherries in the fridge and thought what could look more spectacular on a tart. Passionfruit is lovely. Cherries are sexy. So cherries it is.

This recipe has been significantly adapted from one by Raspberri Cupcakes. This is a Thermomix recipe however so if you want a cooktop version please feel free to refer to Raspberri’s version (although I do recommend my adjustment of 2 yolks/2 whole eggs as it gives a lovely velvety curd).

It takes time to make. Or more accurately, time to cool and time to set, so if you want it for dessert tonight, make it in the morning as early as you can, otherwise you’ll have to wait till tomorrow. And you really won’t want to.

  • 50g + 20g dessicated coconut
  • 100g plain flour
  • 100g cold butter
  • 40g icing sugar (or raw sugar)
  • A pinch of salt


  • 1 tsp powdered gelatine
  • 450g mango (1 very large or 3 small mangoes), peeled and pitted
  • 60g sugar (this depends on how ripe your mangoes are, mine were perfectly ripe, not over, not under at all so they were delicious sweet but not cloying)
  • 45g fresh lime juice (about 4 medium juicy limes)
  • Pinch of salt
  • 2 large egg, yolks only
  • 2 large eggs, whole
  • 60g butter, cut into small pieces
  • Thermomix
  • Oven
  • 23cm loose-bottomed tart tin
  • baking tray
  • flat bowl
  • serving dish
  • small bowl
  1. Preheat oven to 180°c
  2. Cut the butter into even 1cm cubes and store in the flat bowl – don’t pile them up, single layer if possible
  3. Place the bowl of butter into the fridge to keep that butter cold cold cold
  4. Grease your tart tin.
  5. Spread the coconut in an even layer on the baking tray
  6. Toast in the centre rack of the oven, stirring occasionally until golden brown, about 10 to 12 minutes.
  7. Remove from oven (leave the oven on), and cool to room temperature.
  8. If working from raw sugar, mill it in the mixing bowl for 60 secs/speed 9 to make icing sugar
  9. Add 50g cooled coconut (keep the 20g aside for going on top of the curd later), flour and salt to the icing sugar and mix 6 secs/speed 3
  10. Take your cold butter from the fridge and one by one, add the butter through the lid (measuring cup off)  1 min/closed lid/ kneading
  11. Using floured fingers, press dough in evenly on to bottom and sides of the tart tin (you want a very thin, very even layer, with no gaps, cracks or holds).
  12. Stiffen that pastry dough back up for 10 minutes in the freezer
  13. Bake in oven for 25 minutes or until golden.
  14. Cool completely in the tin on a wire rack
  15. Gently remove the crust from the tin and place onto your serving dish


  1. Mix gelatine in a small bowl with 1 tbsp cold water and set aside.
  2. Add the mango, sugar, lime juice and salt to the mixing bowl and puree 20 secs/speed 8
  3. Add the eggs and whip 10 secs/speed 8
  4. Scrap the bowl down then whip 5 mins/butterfly/70º/speed 4
  5. Add gelatine mixture
  6. For 2 mins/butterfly/70º/speed 2 with the measuring cup off, add the butter 1 piece at a time.
  7. Remove the butterfly, blitz for 10 secs/speed 4
  8. Place the curd into a container and add a clingfilm “skin” on top and allow to chill to room temperature
  9. Pour the curd into the tart crust and refrigerate for at least 2 hours (or overnight is best)
  10. Before serving sprinkle the remaining toasted coconut over the top and decorate with cherries, or raspberries, passionfruit, slices of mango, shavings of white chocolate, or whatever takes your fancy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s