Your rating
Not rated yet!
Modify
Mango Coconut Tart
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
- For the coconut filling:
- 1 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the mango topping:
- 2 large ripe mangoes, peeled and sliced
- 1/4 cup apricot preserves, melted
Instructions
- To make the crust, in a food processor, combine 1 1/2 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the crust is golden brown. Allow to cool completely.
- For the coconut filling, in a saucepan, whisk together the coconut milk, shredded coconut, 1/4 cup sugar, cornstarch, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled tart crust and spread it out evenly. Refrigerate for 1 hour, or until set.
- Arrange the sliced mangoes on top of the coconut filling. Brush the melted apricot preserves over the mango slices. Refrigerate for an additional 30 minutes before serving. Enjoy!
The Mango Coconut Tart is a tropical dessert that originated in Southeast Asia, where the abundance of fresh mangoes and coconuts inspired its creation. This delectable treat features a buttery crust filled with a creamy coconut custard and topped with ripe, juicy mango slices. Renowned chefs in Thailand and Indonesia have put their own unique spin on this dessert, incorporating local flavors and ingredients to elevate its taste. Today, the best versions of this tart can be found in upscale restaurants and bakeries in tropical regions, where the freshest mangoes and coconuts are readily available. The key to a perfect Mango Coconut Tart lies in using ripe, sweet mangoes and high-quality coconut milk to achieve a luscious filling. For a twist, some chefs infuse the custard with fragrant pandan leaves or add a hint of lime zest for a refreshing citrus note. Whether enjoyed in a bustling city or on a serene beach, the Mango Coconut Tart is a delightful fusion of tropical flavors that never fails to captivate the senses.
55 min
8
320 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Shrimp Har Gow
Delicious and delicate shrimp dumplings, a classic dim sum dish.
55 min
24
45 calories
Quinoa Stuffed Peppers
These quinoa stuffed peppers are a healthy and delicious alternative to traditional rice stuffed peppers.
60 min
4
350 calories
Painkiller with Freshly Grated Nutmeg
This Painkiller cocktail is a tropical delight with a hint of freshly grated nutmeg for added flavor.
5 min
1
220 calories