Ingredients
Directions
Let's get ready! Preheat your oven to 350 degrees F, and grease a rectangular fluted tart tin (11x 4) with butter. You can also use small fluted tart tins or brioche molds for this recipe.
Thoroughly mix together the 3 cups coconut, 4 egg whites, 1/3 cup palm sugar, tablespoon vanilla extract, and teaspoon almond extract. Once you can squeeze a bit of the mixture into a ball and it sticks together, it is ready.
Using your fingers, simply press the mixture into the prepared tart pans, pressing it up the sides. You can use a flat bottomed glass to even out the crust.
Bake the crusts at 350 degrees F for 25 minutes, checking in on them at 20 minutes as to not over-brown the coconut.
Add the 5 cups of mango chunks, 1/2 cup lemon juice, and 1/3 cup honey to a food processor and blend until completely smooth. Strain through fine mesh strainer.
Place a heat proof bowl over a pot of simmering water; making sure the bottom doesn't touch the water. Add the 8 tablespoons of butter to the bowl, and melt down about half way. Add mango puree and egg yolks and stir constantly for 10-12 minutes until the mixture has thickened to a creamy texture.
To assemble tarts, allow the crust to cool for at least 10 minutes before removing from the tart tin, then fill tart(s) with the mango curd. Refrigerate at least 2 hours or up to over night.
Top with fresh unsweetened whipped cream for a real treat.