• The mango curd can be made up to 7 days in advance and stored in an airtight container in the refrigerator. Remove the curd from the refrigerator 1 hour before baking it in the tart crust.
• The coconut crust can be made 1 day in advance and wrapped in plastic wrap after it has cooled.
• If making the tart crust and mango curd in the same day, measure out all your ingredients before starting.

Make the Coconut Tart Crust

• Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
• Place the flour, sugar, and salt together to the bowl and whisk the ingredients together. Add the sweetened coconut and whisk to distribute the coconut. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.
• Using your hands, press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your fingers to ensure an even thickness across the bottom and around the sides.
• Place the tart pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust turns golden brown and is firm to touch, 25-30 minutes, rotating pan halfway through baking.
• While the tart is in the oven, make the mango curd.
• Remove the tart crust from the oven. Add the mango curd to the tart shell, smooth the top with an offset spatula and return it to the oven. Bake the tart for 15 minutes to set the curd filling.
• Let the tart cool to room temperature then chill it for 1-1/2 hours before serving. When ready to serve it decorate the top with sliced mango and raspberries.

Make the Mango Curd

• Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this fruit curd.
• Place the mango puree, lemon juice, and sugar in the saucepan and whisk until well combined. Taste the mixture. If you want it a little sweeter, add 1 or 2 additional tablespoons to adjust the sweetness, but don’t make it too sweet. The final curd should be slightly tart.
• Add the eggs yolks and whole eggs and whisk until it is well blended.
• Cook the mixture over medium-low heat, whisking constantly until the mixture is thickened and reaches a temperature of 185°F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. I recommend using an instant read thermometer to check the temperature.
• When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time. Wait until the butter is fully incorporated before adding the next tablespoon.
• Pour the mango curd into the strainer and press it through the strainer with a spatula or the back of a large spoon.
• If not using the mango curd right away, cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.

Storing to the Tart

• Without the fruit cover the top of the tart with wax paper or plastic wrap and store it in the refrigerator for 3-4 days. When ready to serve the tart, remove it from the refrigerator right before serving, and don’t let it sit at room temperature for more than 2 hours.
• Once the fruit garnish is added the tart can be stored in the refrigerator for up to 2 days.