Mango Tart with Coconut Crust

Ingredients

• ¹/₃ cup heavy cream
• ½ cup sweetened flaked coconut
• ¹/₃ cup confectioners sugar
• ¼ teaspoon salt
• 2 ½ cups ripe mango (from two 1- mangoes)
• 1 ½ cups (1/3-inch) firm-ripe mango (from one 1-pound mango)
• 3 tablespoons granulated sugar
• + 5 more ingredients
• • 2 tablespoons fresh lime juice
  • 1 teaspoon unflavored gelatin
  • 1 9-inch round fluted tart pan (1 inch deep) with a removable bottom
  • ¾ cup all-purpose flour
  • 7 tablespoons unsalted butter

Preheat oven to 350°F. Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes. Pulse together flour, coconut, butter, confectioners suga...

View full recipe at Epicurious