MANGO TART WITH COCONUT CRUST
Categories Milk/Cream Food Processor Mixer Fruit Dessert Bake Lime Coconut Mango Spring Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Toast coconut for crust:
- Preheat oven to 350°F.
- Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
- Make crust:
- Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
- Prepare filling while crust bakes:
- Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
- Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Assemble tart:
- Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.
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Sumon Pope
[email protected]This tart was a bit too sweet for my taste, but it was still good.
Kgatliso Oliphant
[email protected]Yum!
Nakitto Hilda
[email protected]This tart was delicious! The crust was flaky and the filling was creamy and sweet. I would definitely recommend this recipe.
Kendra Hutchinson
[email protected]I'm not a baker, but this tart was easy to make and turned out great. I'll definitely be making it again.
Phub Dorji
[email protected]This tart was a bit too time-consuming to make, but it was worth it. It was absolutely delicious!
Sohel vai 782
[email protected]The crust was a bit dry, but the filling was delicious. I would try a different crust recipe next time.
ZuhabKhan Marini
[email protected]This tart was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Queen Kulture
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The crust was especially good.
ayoze perez
[email protected]This tart was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I would definitely recommend this recipe.
MD moinuddin Shakh
[email protected]I'm not a big fan of mango, but this tart was amazing! The coconut crust was the perfect complement to the sweet and tangy filling. I'll definitely be making this again.
christain akunna
[email protected]This mango tart with coconut crust was a hit at my party! The crust was perfectly crispy and the filling was creamy and sweet. I will definitely be making this again.