Mango Tart with Coconut Crust

Mango Tart with Coconut Crust
Photo by Rita Maas

Ingredients

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

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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