Mango Tart with Coconut Crust

Mango Tart with Coconut Crust
Photo by Rita Maas

Ingredients

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

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

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