Mango Cream Tart With Mango Whipped Cream

Directions

1. Coconut Pastry Dough
2. Pulse the flour, coconut, sugar and salt in food processor, add the butter and pulse until it resembles fine crumbs. Add the egg yolks and cream and pulse until it forms a cohesive dough. Dump onto work surface and form into two discs, wrap in plastic and refrigerate at least one hour. You can make this the night before and refrigerate overnight. When you are ready to assemble the tart remove dough from the refrigerator, preheat oven to 375 degrees. Press one dough disc into 9 inch tart pan or tartlet pans or you can roll the dough and place in pan or pans, prick bottom with fork. Put back in the refrigerator for 30 minutes you want the dough to be chilled before baking. Bake until golden brown approximately 25 minutes depending on your oven. Let cool before adding the filling.

1. Mango Cream and Whipped Cream
2. Set double boiler with a few inches of water to simmer on stovetop. Place all the ingredients except the butter in bowl and whisk to combine. Place over simmering water and bring to 170 degrees (this will take a while, took me about 20 minutes), if you don't have a thermometer the mixture will coat the back of a wooden spoon and when you swipe a line with your finger it will stay intact. It will be quite thick when done, remove from heat strain through a sieve and let it cool until it reaches 140 degrees, again if you don't have a thermometer it will be hot to the touch. Add to blender and with motor running add the butter a tbs at a time making sure each tbs is incorporated before adding the next one. It will be very thick and creamy. Refrigerate at least 4 hours preferably overnight before using.
3. Whip cream until it is thick and billowy, add the mango cream, powdered sugar and continue beating until thick and soft peaks form. Fill tart shell with mango cream and pipe on the mango whipped cream.