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