If you’re smart, you will make this Mango Coconut Cream Tart soon. A chewy coconut filling is covered with swirls of lightly sweetened whipped cream and slices of glazed mango. It’s a dessert that screams spring with its pretty colors and fresh flavors.
Mango Coconut Cream Tart
Pâte Brisée (recipe follows)
Coconut Filling (recipe follows)
2 firm, ripe mangoes (about 1 1/4 pounds total)
1/2 lemon, juiced
1 1/2 cups cold heavy cream
1/4 cup confectioners’ sugar
1 tablespoon light corn syrup
2 teaspoons water
1. Preheat oven to 375℉.
2. On a lightly floured surface roll pâte brisée into a 15-inch round about 1/8 inch thick.
3. Press dough into and up the edges of a 12-inch fluted tart pan with a removable bottom. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until firm, about 20 minutes.
4. Line dough with parchment, leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans.
5. Bake until edges begin to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
6. Reduce temperature to 325℉. Tent edge with foil, and bake until golden brown, 25 minutes more. Let cool slightly, about 20 minutes.
7. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.
8. Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise.
9. Beat together heavy cream and confectioners’ sugar until medium peaks form.
10. Spread one-third of whipped cream mixture over top of filling. Put remaining whipped cream mixture into a pastry bag fitted with a large open star tip (such as Ateco #829). Pipe swirls of cream over top of tart. Twist mango slices into spirals (My slices wouldn’t fold…I don’t think I got them thin enough so I just left them as is) and nestle the slices between cream swirls.
11. Heat corn syrup and water in a small saucepan until combined. Brush mango slices with syrup. Refrigerate tart until chilled, about 20 minutes.
Serves 8 to 10
1 2/3 cups flour, plus more for work surface
3/4 teaspoon salt
3/4 teaspoon sugar
4 oz plus 3 tablespoons cold unsalted butter, cubed
1/4 to 1/3 cup ice water
1. Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, 8 to 10 seconds.
2. Drizzle 1/4 cup ice water evenly over mixture. Pulse until dough holds together when pressed between 2 fingers. If dough is too dry, add more ice water, 1 tablespoon at a time.
3. Shape dough into a disk, and cover in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.
2/3 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon salt
2 teaspoons fine cornmeal
2 large eggs plus 1 large yolk
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/4 cups unsweetened small dried coconut flakes, toasted
1. Mix together granulated and brown sugars, salt, and cornmeal.
2. Whisk in eggs, yolk, and vanilla then add the butter and coconut.
Recipes from Martha Stewart
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