Mango Cream Tart With Toasted Coconut Crust

-I have had so many compliments from friends and neighbors on this dessert (even when things didn’t come together perfectly) I think the recipe needs to be posted alone.  The results are a delectable dessert either way you choose to prepare it (see note at the end)  Enjoy!


2 1/2 cups all purpose flour
1/4 cup toasted sweetened coconut
1/2 tsp sea salt
3 TBSP granulated cane sugar
8 oz (2 sticks) cold, unsalted butter
3 egg yolks
2 TBSP heavy cream


Blend the flour, coconut, sugar and salt together. Add the butter and mix until it resembles fine crumbs. Add the egg yolks and cream and mix just until it forms a dough. Form into a flat disc, 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 the dough disc into 12-inch tart, 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 30 minutes depending on your oven. Let cool before adding the filling.

Mango Cream:
2 large ripe mangoes.
3 TBSP lime juice
1/2 cup granulated cane sugar
Pinch of salt
3 egg yolks
1 whole egg
8 oz unsalted butter cut into 8 pieces

For the Whipped Cream Topping:
1/2 cup cold heavy cream
1/4 cup cold mango cream
1 TBSP confectioner’s sugar


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 (approx. 20 minutes)170 degrees on thermometer or the mixture coats the back of a wooden spoon. It will be quite thick when done, remove from heat strain through a sieve and let it cool down a bit. Add to blender,and with motor running add the butter a tablespoon at a time making sure each addition is incorporated before adding the next one. It will be very thick and creamy.
Refrigerate overnight.

Next day:

Whip cream until it is thick and billowy, add 1/4 cup of the mango cream, powdered sugar and continue beating until thick and soft peaks form. Fill tart shell with remainder of the mango cream and decoratively pipe on the mango whipped cream.

note: I found a pleasant variation on this tart when my mango cream didn’t thicken enough was to whip a pint of heavy cream until stiff, add the mango cream and confectioner’s sugar, to taste. Whip up again until light and airy and well incorporated. Refrigerate the pie immediately until ready to serve.

5 thoughts on “Mango Cream Tart With Toasted Coconut Crust

  1. It really is decadent and worth the extra effort. Key to this is, of course, ripe, sweet mangoes (and a double boiler). I really should have taken a photo because it is the prettiest pale orange color, too.

    Liked by 1 person

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