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Author Notes: Mango lime cream tart with coconut tart —Oh Sweet Day!
- 3/4 cup sweetened shredded coconut
- 1 cup all purpose flour
- 2 tablespoons all purpose flour
- 10 tablespoons cold unsalted butter, cut into chunks
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2 1/2 cups mango puree
- 3 tablespoons sugar
- 2 tablespoons lime juice
- 1 packet powdered gelatine
- 1 cup whipping cream
- 2 teaspoons lime zest
- Preheat over to 350F. Grease a 9-inch pie dish with a removable bottom.
- To prepare crust, toast coconut in oven for a few minutes until lightly brown. Let cool completely.
- In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball.
- Firmly press the mixture into the bottom and sides of the pie dish.
- Freeze for 10 minutes. Then bake for 20 minutes. Let cool completely on a wire rack.
- To prepare filling, mix mango, sugar, lime juice until smooth.
- Sprinkle gelatine over 1/2 cup mango mixture in a microwavable container. Microwave for 15 seconds, then stir until the gelatine is dissolved.
- Stir the gelatine mixture into the remaining mango mixture until well mixed. Let mixture sit in the refrigerator for 10 minutes. Stir occasionally to avoid setting.
- In another bowl, beat 1/2 cup whipping cream with an electric mixer until it holds firm peaks. Fold in the mango mixture.
- Remove cooled pie crust from the pan. Pour the cream mixture in and smooth the top with a spatula.
- Refrigerate the tart until set, about 3 hours, or preferably overnight.
- Before serving, whip up the remaining cream until firm. Top the tart with the whipped cream and lime zest.