Mango and Coconut Tart

Preparation

Step 1: Blind bake the crust

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a 9-inch tart pan and prick the bottom with a fork.

Line with parchment paper and baking weights, then blind bake for 12 minutes. Remove the paper and weights, then bake for 3 more minutes. Let cool.

Step 2: Make the coconut cream

In a saucepan, combine heavy cream, coconut milk, shredded coconut, sugar, and cornstarch. Heat over medium heat, whisking constantly.

When the cream thickens (about 5 minutes), remove from heat. Gradually add the beaten eggs while stirring vigorously. Return to the saucepan and cook over low heat for 2 more minutes until thickened.

Step 3: Fill the crust

Pour the coconut cream onto the pre-baked crust and smooth with a spatula. Bake at 320°F (160°C) for 10 minutes to set the cream.

Remove from the oven and let cool for 10 minutes at room temperature.

Step 4: Prepare the mangoes

Peel the mangoes and cut into thin, even slices. The easiest method is to cut on each side of the pit to get two cheeks, then slice them lengthwise.

Drizzle the mango slices with lime juice to enhance their flavor and prevent oxidation.

Step 5: Decorate the tart

Arrange the mango slices in a rosette pattern on the warm cream. Start from the outside and slightly overlap the slices as you move toward the center.

For the best visual effect, use slices of different sizes: largest on the outside, smallest in the center.

Step 6: Chill and serve

Refrigerate the tart for at least 3 hours. The cream must be fully set before slicing.

Take it out 15 minutes before serving to reach the perfect temperature. Sprinkle with a little shredded coconut and garnish with mint leaves.