Coconut Oat Crusted Citrus Mango Curd Tart
Refreshing mango with citrus flavors of orange, lime and lemon all combined in a creamy curd and placed in a toasted coconut & oat crust. The tart is topped with a raspberry sauce and garnished with whipped cream. Totally Caribbean!
- Citrus Mango Curd
- 3 ½ cups fresh mango puree
- ¾ cup granulated sugar
- 4 large egg well beaten
- 2 teaspoons cornstarch
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 2 tablespoons cold butter cut into pieces
- Coconut Oat Crust
- ½ cup lightly toasted coconut
- 1 cup oats
- ¼ cup plus one tablespoon all purpose flour
- ¼ cup brown sugar
- ½ cup cold unsalted butter cut into pieces
- Raspberry Sauce
- 1 pint fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 cup water
- ¼ teaspoon finely grated lime zest
- 3 cups whipped cream optional
Level of difficulty Average
Cost Average budget
Prepare the curd by adding the mango puree, sugar, eggs, and cornstarch to the base of a food processor; pulse mixture a few times until completely smooth & blended then pour it into a medium saucepan.
Heat pan over low heat and cook, stirring constantly with a wooden spoon, until mixture becomes thickened like sour cream or for about 10 minutes.
Remove curd from the heat; immediately pour through a mesh strainer into a heat proof bowl, using the spoon to push mixture through and remove any lumps.
Stir in the orange, lemon and lime zests and the butter, adding a piece at a time until completely blended.
Cover the bowl with a piece of plastic wrap, smoothing it on the surface of the curd to keep a skin from forming then refrigerate the curd for at least two hours or until cold.
Preheat oven to 375F. degrees.
To a food processor, add the toasted coconut, oats, ¼ cup flour and brown sugar; pulse mixture a couple of times then add the butter, a piece at a time until all is incorporated.
Turn dough out on a surface and quickly knead just until it all comes together; form into a disk, wrap in plastic wrap and refrigerate for 20 minutes.
Dust surface with reserved flour and roll out dough to fit the sides and bottom of a 9 inch tart dish.
Prick the bottom of tart dough with a fork and place into the freezer for 10 minutes. Place the tart dish on a baking sheet and put in oven for 15-20 minutes or until shell is golden brown. Remove from oven and cool completely on a baking rack. Make the raspberry sauce by adding raspberries, sugar, and water to a small saucepan; bring to a low simmer and cook berries for 10 minutes or until thickened. Stir in the lime zest and remove from heat to cool. Refrigerate sauce until ready to use.
To assemble the tart, spoon mango curd into prepared shell, smoothing top. Chill two hours or overnight. Serve individual slices of mango tart with raspberry sauce; garnish top with whipped cream, if desired. Serves 12.
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Chef Tips and Tricks
Try this clever trick to make the perfect zebra cake!
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!