This time I was craving mango. And coconut. And I had some heavy whipping cream and limes to use up... So, another kitchen adventure it was! A successful one too, I might add:) This is basically a jazzed-up lemon bar that's mango-flavored and slightly sour, paired with a coconut crust, and topped with mango-flavored whipped cream! It's definitely one of my favorite desserts I've made this summer!

mango cream tart

1 1/4 cups flour
1/8 cup sweetened flaked coconut, plus a little extra for toasting at the end to use as a garnish
1 1/2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons butter
2 egg yolks
1 tablespoon heavy cream

2 large ripe mangoes
2 eggs
3/4 cup sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup cold heavy cream
1/4 cup cold pureed mango (details in recipe)
1 tablespoon powdered sugar
1/4 teaspoon salt

Tart shell:

Pulse the flour, coconut, sugar, and salt in a food processor. Add the butter, one tablespoon at a time, and pulse to a fine crumb. Add the egg yolks and cream, then pulse until a nice dough is formed. Shape into a disk, wrap with plastic, and refrigerate for about an hour, until the dough is hard enough to work with. When you're ready to assemble the tart, preheat the oven to 375 degrees and press the dough into a tart pan or shallow pie dish. Bake for 20 minutes until the edges are just beginning to brown.


While the tart shell is baking, prepare the mango-lime filling. First, puree the mango fruit in a blender. Reserve 1/4 cup of pureed mango for the whipped cream. If you want to keep things easy, you can just add the remaining ingredients for the filling to the blender once you've removed 1/4 cup and use that to mix. Alternatively, you can combine the eggs, sugar, lime juice, flour, baking powder, and salt in a standing mixer. Either way, mix your filling well. Pour into the prepared tart shell and bake at 350 degrees for 20 minutes.

When the tart is completely cooled, you can start to make the whipped cream. Whip the heavy cream on high until it is thick and billowy. Then add the reserved 1/4 cup of mango cream, powdered sugar, and salt. Whip until soft peaks form. Spread over your baked tart and top with toasted coconut.

No comments:

Post a Comment