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Mango Coconut Tart with Ginger-Infused Crust
Created by: Howcan Team
Ingredients
- For the Ginger-Infused Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the Mango Coconut Filling:
- 2 large ripe mangoes, peeled and diced
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup coconut milk
- 1 tablespoon fresh lime juice
- 1/2 teaspoon vanilla extract
Instructions
- To make the Ginger-Infused Crust:
- In a food processor, combine 1 1/2 cups of flour, 1/4 cup of sugar, and 1/2 teaspoon of ground ginger. Pulse to mix.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water. Pulse until the dough comes together, adding an additional tablespoon of ice water if needed.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
- Line the crust 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 completely.
- To make the Mango Coconut Filling:
- In a medium saucepan, combine the diced mangoes, sweetened shredded coconut, 1/4 cup of sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture is thick and bubbly.
- Remove from heat and stir in the coconut milk, lime juice, and vanilla extract. Let the filling cool slightly.
- Pour the mango coconut filling into the cooled ginger-infused crust, spreading it evenly.
- Refrigerate the tart for at least 2 hours before serving to allow the filling to set.
- Slice and serve the mango coconut tart, and enjoy!
The Mango Coconut Tart with a ginger-infused crust is a delightful tropical dessert that combines the sweetness of ripe mangoes with the rich creaminess of coconut, all nestled in a buttery, ginger-infused crust. This delectable treat has its origins in Southeast Asia, where the vibrant flavors of mango and coconut are celebrated in many traditional desserts. Renowned chefs like David Thompson and Nahm have popularized this dessert in their Thai-inspired restaurants, infusing the tart with a hint of ginger for an added layer of warmth and spice. The best version of this dish can be found in upscale Thai restaurants or bakeries that specialize in tropical desserts. The key to perfecting this tart lies in the balance of flavors - the sweetness of the mangoes should be complemented by the creamy coconut filling, all encased in a buttery crust with a subtle kick of ginger. For a twist, some chefs also incorporate lemongrass or kaffir lime leaves into the crust for an extra aromatic touch. Whether enjoyed in a fine dining setting or homemade with a personal touch, the Mango Coconut Tart with a ginger-infused crust is a true celebration of tropical flavors.
55 min
8
320 calories
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