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Gallery Mango-Coconut Cream Tart Credit: Jonathan Lovekin Recipe Summary prep: 40 mins total: 3 hrs 45 mins Servings: 10 Yield: Makes one 12-inch tart
Ingredients For the Pate Brisee 1 2/3 cups all-purpose flour, plus more for surface 3/4 teaspoon salt 3/4 teaspoon granulated sugar 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces 1/4 to 1/3 cup ice water For the Filling 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 pure vanilla extract 1/4 cup plus 2 tablespoons unsalted butter, melted 1 1/4 cups unsweetened small dried coconut flakes, toasted For the Topping 2 firm, ripe mangoes (preferably Champagne; 1 1/4 pounds total) 1/2 lemon, juiced 1 1/2 cups very cold heavy cream 1/4 cup confectioners’ sugar 1 tablespoon light corn syrup 2 teaspoons water
Gallery Mango-Coconut Cream Tart Credit: Jonathan Lovekin
Recipe Summary prep: 40 mins total: 3 hrs 45 mins Servings: 10 Yield: Makes one 12-inch tart
Gallery
Mango-Coconut Cream Tart Credit: Jonathan Lovekin
Mango-Coconut Cream Tart
Credit: Jonathan Lovekin
Mango-Coconut Cream Tart
Recipe Summary prep: 40 mins total: 3 hrs 45 mins Servings: 10 Yield: Makes one 12-inch tart
Recipe Summary
prep: 40 mins total: 3 hrs 45 mins
Servings: 10 Yield: Makes one 12-inch tart
prep: 40 mins
total: 3 hrs 45 mins
prep:
40 mins
total:
3 hrs 45 mins
Servings: 10
Yield: Makes one 12-inch tart
10
Makes one 12-inch tart
Ingredients
Ingredients
1 2/3 cups all-purpose flour, plus more for surface 3/4 teaspoon salt 3/4 teaspoon granulated sugar 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces 1/4 to 1/3 cup ice water
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 pure vanilla extract 1/4 cup plus 2 tablespoons unsalted butter, melted 1 1/4 cups unsweetened small dried coconut flakes, toasted
2 firm, ripe mangoes (preferably Champagne; 1 1/4 pounds total) 1/2 lemon, juiced 1 1/2 cups very cold heavy cream 1/4 cup confectioners’ sugar 1 tablespoon light corn syrup 2 teaspoons water
Directions
Make the pate brisee: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.
Preheat oven to 375 degrees. Roll out pate brisee into a 15-inch round (1/8 inch thick) on a lightly floured surface. Fit dough into a 12 1/2-inch fluted tart pan with a removable bottom, pressing dough well into pan’s edge. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until hard, about 20 minutes. Line with parchment, pressing parchment deep into corners of pan so it is flush with dough and leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans, and bake until edge of shell begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment. Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 27 minutes more. Let cool slightly, about 20 minutes.
Make the filling: Mix together granulated and brown sugars, salt, and cornmeal. Whisk in eggs, yolk, and vanilla; then butter and coconut. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.
Make the topping: Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise. Beat together cream and confectioners’ sugar until medium peaks form. Spread one-third of cream mixture over top of filling. Fill a pastry bag fitted with a large open star tip (such as Ateco #829) with remaining cream mixture, and pipe randomly spaced swirls of cream. Twist 3 to 5 mango slices at a time into spirals, and nestle between cream swirls. Heat corn syrup and water until combined. Brush mango spirals with syrup. Refrigerate tart until chilled, about 20 minutes and up to 4 hours.
Reviews
Add Rating & Review 21 Ratings 5 star values: 8 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 1
Reviews
Add Rating & Review 21 Ratings 5 star values: 8 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 1
Add Rating & Review
21 Ratings 5 star values: 8 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 1
21 Ratings 5 star values: 8 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 1
21 Ratings 5 star values: 8 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 1
5 star values: 8 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 1
All Reviews for Mango-Coconut Cream Tart
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mango-Coconut Cream Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
