Mango Tart with Coconut Crust

Mango Tart with Coconut Crust
Photo by Rita Maas

Ingredients

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

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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