This delectable tart is like a trip to the tropics (but without having to put on a mask even once). The filling is a simple mango mousse, which you can make with either fresh ripe mangoes or frozen mango chunks. I added a little fresh lime juice to brighten the flavor of the musky mangoes, and just enough gelatin to give the mousse some body. The big rosettes of coconut cream on top are not just there for their looks – their nutty sweetness balances the sweet-tart filling perfectly. For an alternative to the coconut cream (which is made with real cream and coconut flakes), you can whip canned coconut cream that has been chilled for at least 2 days. Just remove any liquid from the can, and whip the solid chilled coconut cream in the mixer as you would regular cream, adding your sweetener of choice as it whips.
- 1 ½ cups (195 grams) all-purpose flour
- 3 tablespoons (37 grams) granulated sugar
- ¼ teaspoon fine sea salt
- 9 tablespoons (127 grams) unsalted butter, cut into 1/2-inch cubes and frozen for 15 minutes
- 3 tablespoons (44 grams) ice-cold water
- 1 cup (232 grams) chilled heavy cream
- 1 3/4 teaspoons powdered gelatin
- 3 tablespoons (44 grams) cold water
- 1 2/3 cups (414 grams) mango puree (from either 3 ripe mangoes or 16 ounces/454 grams frozen sliced mango)
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon vanilla paste or extract
Coconut Cream Topping:
- 1 1/2 cups (348 grams) heavy cream
- 2/3 cup (53 grams) sweetened flaked coconut
- 1 tablespoon (12 grams) granulated sugar
1/4 cup (20 grams) sweetened flaked coconut, lightly toasted
Make the crust:
- Place the flour, sugar and salt in the bowl of a food processor and pulse few times to combine. Add the butter pieces and toss lightly to coat with flour. Blend the butter and flour with about five 1-second pulses or until the mixture is the texture of coarse meal with some of the butter pieces the size of small peas. Sprinkle the water over the flour mixture and process continuously until the dough begins to clump together. Do not over-process; the dough should not form a ball.
- Turn the dough out onto a work surface and shape it into a thick 4-inch wide disc. Wrap the dough in plastic wrap and chill until firm enough to roll, about 1 hour.
- Place the unwrapped dough on a work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough out into a 13-inch circle, lifting and rotating the dough often, while dusting the work suface and dough lightly with flour as necessary. Roll the dough up on the rolling pin and unroll it over an 11-inch fluted tart pan with a removable bottom. Gently press the dough onto the bottom and up the sides of the pan. Roll the pin over the top of the pan to trim off the excess dough. Lightly prick the bottom of the dough with a fork at 1/2-inch intervals. Refrigerate the dough in the pan for 20 minutes to firm up the dough.
Bake the crust:
- Preheat the oven to 375°F. Right before baking, line the dough with parchment paper or aluminum foil and cover with pie weights or dried beans. Place the tart pan on a baking sheet and bake for 15 minutes. Carefully lift the paper or foil (along with the weights) out of the tart pan and bake the crust for 8 to 12 minutes longer, or until golden brown. Leave the oven on. Transfer the tart pan to a wire rack and cool completely.
Make the filling:
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium-firm peaks. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Stir the gelatin into the cold water and let it stand for 5 minutes to soften.
- Meanwhile, in a small saucepan combine 1 cup of the mango puree with the sugar and place on medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is hot. Whisk in the softened gelatin mixture, whisking for a full 30 seconds to ensure that the gelatin is dissolved. Remove the pan from the heat and stir in the remaining 2/3 cup (162 grams) of mango puree, the lime juice and vanilla extract.
- Half fill a large bowl with ice cubes and water. Transfer the mango mixture to a bowl that is slightly smaller than the one used for the ice bath, and place this bowl into the ice bath. Allow it to stand, whisking frequently, until it is cold to the touch. Using a rubber spatula, gently fold the whipped cream, one-third at a time, into the mango mixture. Scrape the mango mousse into the tart shell and smooth it into an even layer. Refrigerate the tart for at least 6 hours before topping with the Coconut Cream. While the filling is chilling, start to make the topping.
Make the Coconut Cream Topping:
- Place the cream, coconut, and sugar in a small saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat, cover, and let the mixture infuse for 1 hour.
- Strain the cream into a bowl, pressing down on the coconut with a wooden spoon to extract as much cream as possible (discard the coconut). Cover the bowl and refrigerate the cream until chilled, about 2 hours.
- Just before serving, place the chilled coconut cream in the bowl of an electric mixer. Using the whisk attachment, whip the cream at high speed until medium-firm peaks form.
Garnish the tart:
- Fill a large pastry bag fitted with a large open star tip (such as Ateco #8) with the Coconut Cream. Pipe large rosettes of the cream all around the edge of the filling. Sprinkle the cream with toasted coconut. Serve the tart immediately, or refrigerate for up to 8 hours before serving.