MANGO TART WITH COCONUT CRUST

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Mango Tart with Coconut Crust image

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

For crust
1/2 cup sweetened flaked coconut (1 3/4 ounce)
3/4 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into bits
1/3 cup confectioners sugar
1/4 teaspoon salt
For filling
2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)
3 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 teaspoon unflavored gelatin (from 1 envelope)
1/3 cup well-chilled heavy cream
Special Equipment
a 9-inch round fluted tart pan (1 inch deep) with a removable bottom

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.

Sumon Pope
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This tart was a bit too sweet for my taste, but it was still good.


Kgatliso Oliphant
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Yum!


Nakitto Hilda
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This tart was delicious! The crust was flaky and the filling was creamy and sweet. I would definitely recommend this recipe.


Kendra Hutchinson
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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
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This tart was a bit too time-consuming to make, but it was worth it. It was absolutely delicious!


Sohel vai 782
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The crust was a bit dry, but the filling was delicious. I would try a different crust recipe next time.


ZuhabKhan Marini
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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
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I made this tart for a potluck and it was a huge success! Everyone loved it. The crust was especially good.


ayoze perez
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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
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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
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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.