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Mango Coconut Tart with Passionfruit Drizzle
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 tablespoon cold water
- 1 cup mango puree
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup passionfruit pulp
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine 1 1/2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water to the mixture and pulse until the dough comes together. Press the dough into a 9-inch tart pan, covering the bottom and sides. Prick the bottom with a fork and chill in the refrigerator for 15 minutes.
- Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5-7 minutes, or until the crust is golden brown. Allow to cool.
- In a bowl, whisk together 1 cup of mango puree, 1/2 cup of coconut milk, 1/2 cup of sweetened shredded coconut, 1/4 cup of sugar, and 2 eggs. Pour the mixture into the cooled tart shell and bake for 20-25 minutes, or until the filling is set.
- While the tart is baking, prepare the passionfruit drizzle. In a small saucepan, combine 1/4 cup of passionfruit pulp, 1/4 cup of sugar, and 1/4 cup of water. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce thickens slightly. Remove from heat and allow to cool.
- Once the tart is done baking, allow it to cool to room temperature. Drizzle the passionfruit sauce over the tart before serving. Enjoy!
The Mango Coconut Tart with a drizzle of passionfruit sauce is a tropical dessert that originated in the Caribbean and Southeast Asia. This delectable treat combines the sweet, juicy flavor of ripe mangoes with the creamy richness of coconut, all nestled in a buttery, flaky crust. The addition of a tangy passionfruit sauce adds a burst of tropical flavor that perfectly complements the sweetness of the tart. Renowned chefs in the Caribbean, such as Chef Nina Compton, have put their own spin on this dessert, incorporating local ingredients and techniques to create a truly unforgettable culinary experience. For the best version of this dish, seek out a restaurant with a focus on fresh, high-quality ingredients and a passion for innovative flavor combinations. When making this tart at home, be sure to use perfectly ripe mangoes and coconut for the best results. Whether enjoyed in a restaurant or homemade, the Mango Coconut Tart with a drizzle of passionfruit sauce is a delightful indulgence that captures the essence of tropical paradise in every bite.
55 min
8
320 calories
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