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The Mango Coconut Tart is a delightful dessert that brings together the exotic flavors of mango and coconut in perfect harmony. It features a buttery, coconut-infused shortcrust pastry filled with a luscious mango puree. The tart is then topped with golden toasted coconut flakes and a sprinkle of zesty lime zest, making it a true tropical indulgence. Its vibrant colors and refreshing taste make it an instant crowd-pleaser.
Mango, often referred to as the “king of fruits,” is a tropical fruit known for its sweet, succulent flavor and rich, juicy texture. Coconut, on the other hand, is revered for its creamy taste and versatility in both savory and sweet dishes. Both mango and coconut are staples in tropical regions around the world.
When combined, these ingredients evoke the feeling of being on a tropical island, with flavors that are both refreshing and indulgent.
Occasions Suitable for This Tart:
- Summer Gatherings: The Mango Coconut Tart is ideal for summer gatherings, where its fresh and fruity flavors can be enjoyed in the warm weather.
- Brunches: Serve it at brunch for a sweet ending to a hearty meal.
- Tea Parties: This tart pairs wonderfully with a cup of tea, making it perfect for afternoon tea parties.
- Birthday Parties and Celebrations: Its vibrant appearance and exotic taste make it a special treat for birthdays and other celebrations.
- Theme Parties: Particularly suitable for tropical or island-themed parties.
- Just Because: Sometimes, you don’t need a special occasion to enjoy a slice of tropical paradise.
List of Kitchen Tools and Equipment Necessary for Making the Tart:
- 9-inch tart pan with a removable bottom
- Food processor or pastry cutter (for making the pastry)
- Mixing bowls
- Rolling pin
- Knife and cutting board (for peeling and cutting the mangoes)
- Blender or food processor (for pureeing the mangoes)
- Small saucepan (for cooking the mango puree)
- Measuring cups and spoons
- Baking sheet (for toasting the coconut flakes)
- Microplane or zester (for zesting the lime)
- Fork or whisk (for mixing)
- Plastic wrap (for chilling the dough)
- Parchment paper and pie weights or dried beans (for blind baking the crust)
- Presentation: Serve the Mango Coconut Tart on a decorative plate or cake stand to highlight its vibrant colors and textures.
- Serving Size: Cut the tart into wedges, with one slice being the typical serving size. If serving at a larger gathering, you might want to cut smaller slices.
- Accompaniments: A dollop of whipped cream or a scoop of coconut or vanilla ice cream can complement the flavors of the tart. You can also garnish each slice with a small sprig of fresh mint for added freshness.
- Tea: A light and fragrant tea such as jasmine or green tea pairs well with the tropical flavors of the tart.
- Coffee: A cup of mild coffee can be a great accompaniment, as the bitterness balances the sweetness of the tart.
- White Wine: A chilled glass of sweet white wine, such as Riesling, pairs excellently with fruity desserts.
- Tropical Cocktails: If you’re serving this at a tropical-themed party, pairing it with a fruity cocktail like a piña colada or a mango daiquiri could be a fun option.
Storage and Leftovers
How to Store the Mango Coconut Tart:
- Keep the tart in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out or absorbing odors from the refrigerator.
- Store the tart in the refrigerator. It’s best served chilled, and refrigeration also helps to keep the mango filling fresh.
- The Mango Coconut Tart will keep in the refrigerator for up to 3 days. Beyond this, the crust may start to become soggy, and the flavors will not be as vibrant.
For the Coconut-Flavored Shortcrust Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 3-4 tablespoons ice water
- 1/2 teaspoon coconut extract
For the Mango Puree Filling:
- 2 large ripe mangoes, peeled and pitted
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup unsweetened coconut flakes
- Zest of 1 lime
Making the Coconut-Flavored Shortcrust Pastry:
- In a food processor, combine the all-purpose flour, shredded coconut, granulated sugar, and salt. Pulse a few times to combine.
- Add the chilled butter pieces to the food processor and pulse until the mixture resembles coarse crumbs.
- Mix the coconut extract with 3 tablespoons of ice water, and gradually add it to the food processor while pulsing, just until the dough starts to come together. Add an additional tablespoon of ice water if necessary.
- Turn the dough out onto a clean surface and gently shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
Preparing the Mango Puree Filling:
- Cut the mangoes into chunks and place them in a blender or food processor.
- Blend until smooth, then transfer the mango puree to a small saucepan.
- In a small bowl, mix the sugar and cornstarch together, then add this to the mango puree in the saucepan.
- Add the lime juice and vanilla extract to the saucepan.
- Cook the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Once thickened, remove from heat and let it cool.
Toasting the Coconut Flakes:
- Preheat the oven to 350°F (175°C).
- Spread the coconut flakes on a baking sheet and toast in the preheated oven for 3-5 minutes, or until golden brown. Watch closely to prevent burning. Once toasted, set aside to cool.
Assembling and Baking the Tart:
- Preheat the oven to 375°F (190°C).
- Roll out the chilled pastry dough on a floured surface to fit your 9-inch tart pan.
- Press the dough into the tart pan and trim the excess. Use a fork to prick the bottom of the crust all over.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust in the preheated oven for 10-12 minutes.
- Remove the pie weights and parchment paper, and bake for an additional 5-7 minutes, or until golden brown.
- Remove the crust from the oven and allow it to cool completely.
- Once the crust is cool, spread the mango puree filling evenly over the crust.
- Sprinkle the toasted coconut flakes over the mango filling.
- Grate the lime zest over the top of the tart.
- Refrigerate the tart for at least 2 hours to allow the filling to set.
- Once set, remove the tart from the refrigerator and serve chilled. Enjoy your tropical Mango Coconut Tart!
Frequently Asked Questions
Substitutes for Ingredients:
- Mangoes: If mangoes are not in season, you can use canned mango pulp or substitute with another tropical fruit like peaches or pineapples.
- Coconut Extract: If you don’t have coconut extract, you can use an equal amount of coconut rum or simply increase the amount of shredded coconut in the crust.
Alterations for Dietary Restrictions:
- Gluten-Free: To make the tart gluten-free, use a gluten-free flour blend in place of all-purpose flour in the crust.
- Vegan: To make the tart vegan, use a non-dairy butter substitute in the crust and ensure that the sugar is vegan-friendly.