Quality Dessert Recipe
A buttery, coconut-infused crust filled with a silky guava-mango curd, topped with fresh or frozen fruit glaze.
1 ½ cups crushed graham crackers or digestive biscuits
½ cup shredded coconut (unsweetened, lightly toasted)
6 tbsp melted butter
2 tbsp sugar
Pinch of salt
½ cup frozen passionfruit or pineapple (strained juice)
2 tbsp sugar
1 tsp cornstarch
Fresh or thawed fruit for garnish (pineapple, mango, papaya slivers, etc.)
Make the crust:
Preheat oven to 350°F (175°C).
Mix crushed crackers, toasted coconut, sugar, salt, and melted butter until combined.
Press into tart pan (with removable bottom if possible). Bake for 10–12 minutes until golden. Let cool.
Make the tropical curd filling:
In a saucepan, whisk guava and mango purée, sugar, cornstarch, and egg yolks until smooth.
Add lime juice and cook over medium heat, whisking constantly until thickened (6–8 minutes).
Remove from heat, stir in butter and lime zest.
Pour into cooled crust. Smooth top and refrigerate 2–4 hours until set.
Optional glaze:
Heat passionfruit or pineapple juice with sugar and cornstarch until glossy. Let cool slightly and brush over the tart.
Garnish:
Top with fruit slivers, toasted coconut, or a dollop of whipped cream.
