Mango - coconut tart, spring please come!



Hej everybody!


This charming mango - coconut tart was mainly inspired by me longing for spring. If somebody likes mango - coconut combination, this is a perfect recipe, a crunchy tart with delicate mascarpone based mango - coconut filling, topped with whipped cream! Delicious and easy! :-)


Ingredients:


250 g flour

125 g butter / baking margarine

1 egg

3 table spoons icing sugar

1 table spoon water

a little bit of salt


Filling:


200 g of mango (can be frozen)

250 g mascarpone

250 g cream (36%)

50-100 g of coconut flakes (depending on how big coconut fun you are); you can also use coconut cream, for example 200 g

2 table spoons of gelatin


Topping


250 ml cream (36%)

1 tea spoon icing sugar


Step by step:


Mix all the ingredients: flour, icing sugar, salt, water and butter/baking margarine either using food processor. or manually. Then place the dough into a plastic wrap and let it cool down in the refrigerator for about 30-45 minutes. Roll the pre - cooled dough into the baking form (26 cm) and cover it with a baking paper. Then place approximately two cups of baking beans on top of the paper. Pre-bake the dough for 12 minutes in 200 °C. Then remove both, the paper and the beans and bake for the next 10-15 minutes in 180 °C. Let the dough cool down for a couple of minutes.

In the meantime, prepare gelatine by mixing it with approximately 50 ml of water. Let it stand and soak the water for a 5-10 minutes and then warm it up (for example in the microwave). Again, let it stand and cool down.

Peal and cut the mango into small pieces. Blend it until it becomes a smooth mousse. Whipped mascarpone and whipped cream together until you obtain stiff cream Mix the mango mousse with mascarpone and coconut cream. Add the cooled down gelatine. Mix gently. Put the filling into the pre-cooled tart. Place the tart into the fridge for a couple of hours or overnight. The next day whipped 250 ml of cream and decorate the tart. Cool it down in the fridge for about 2 hours. Bon apetit! :-)


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