MANGO-COCONUT CREAM TART
Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Yield Makes one 12-inch tart
Number Of Ingredients 19
Steps:
- Make the pate brisee: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.
- Preheat oven to 375 degrees. Roll out pate brisee into a 15-inch round (1/8 inch thick) on a lightly floured surface. Fit dough into a 12 1/2-inch fluted tart pan with a removable bottom, pressing dough well into pan's edge. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until hard, about 20 minutes. Line with parchment, pressing parchment deep into corners of pan so it is flush with dough and leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans, and bake until edge of shell begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment. Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 27 minutes more. Let cool slightly, about 20 minutes.
- Make the filling: Mix together granulated and brown sugars, salt, and cornmeal. Whisk in eggs, yolk, and vanilla; then butter and coconut. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.
- Make the topping: Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise. Beat together cream and confectioners' sugar until medium peaks form. Spread one-third of cream mixture over top of filling. Fill a pastry bag fitted with a large open star tip (such as Ateco #829) with remaining cream mixture, and pipe randomly spaced swirls of cream. Twist 3 to 5 mango slices at a time into spirals, and nestle between cream swirls. Heat corn syrup and water until combined. Brush mango spirals with syrup. Refrigerate tart until chilled, about 20 minutes and up to 4 hours.
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Sapana Tiwari
[email protected]This tart was a bit more challenging to make than I expected, but it was well worth the effort. The end result was a stunning and delicious tart that was perfect for a special occasion.
Brandee Manzi
[email protected]5 stars! This tart was absolutely delicious. The mango and coconut flavors were perfect together, and the crust was flaky and buttery. I will definitely be making this again.
William Roberts
[email protected]This was my first time making a tart and it turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
Hristo Valev
[email protected]This tart was a huge hit at my party! Everyone loved the tropical flavors and the creamy texture. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.
Arshi Arobe
[email protected]I had some trouble getting the crust to bake evenly, but the rest of the tart turned out great. The filling was creamy and flavorful, and the mango topping was the perfect finishing touch. I would definitely make this tart again, but I would be more
Waqar Jamail
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
Starman Starno
[email protected]I'm not a huge fan of coconut, but I really enjoyed this tart. The coconut flavor was subtle and not overpowering. The mango topping was the perfect finishing touch.
Shimaa Elbohy
[email protected]This tart was a bit more challenging to make than I expected, but it was well worth the effort. The end result was a stunning and delicious tart that was perfect for a special occasion.
Killer Boss
[email protected]5 stars! This tart was absolutely delicious. The mango and coconut flavors were perfect together, and the crust was flaky and buttery. I will definitely be making this again.
Sheikh Nesar
[email protected]This was my first time making a tart and it turned out great! The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
a random boi -_-
[email protected]This tart was a huge hit at my potluck! Everyone loved the tropical flavors and the creamy texture. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.
Yusf Kalare
[email protected]I had some trouble getting the crust to bake evenly, but the rest of the tart turned out great. The filling was creamy and flavorful, and the mango topping was the perfect finishing touch. I would definitely make this tart again, but I would be more
Trinidad Hernandez
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
Mugabi Benjamin's
[email protected]I made this tart for my family and they loved it! The crust was flaky and buttery, the filling was creamy and smooth, and the mango topping was sweet and tangy. It was the perfect dessert for a summer gathering.
Rokiya Begom
[email protected]This tart was a bit more challenging to make than I expected, but it was well worth the effort. The crust was a little tricky to work with, but the filling and topping were easy to make. The end result was a stunning and delicious tart that was perfe
Cameron Kidrizzian
[email protected]I'm not usually a fan of coconut, but this tart was a game-changer. The coconut cream filling was rich and decadent, but not too sweet. The mango topping added a nice touch of tartness and brightness. I would highly recommend this recipe to anyone, e
Ijaz Shafi
[email protected]This tart was absolutely amazing! The crust was buttery and flaky, the filling was creamy and flavorful, and the mango topping was the perfect finishing touch. I will definitely be making this again and again.
Nusrat Nur
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the tropical flavors and the creamy texture. I would highly recommend this recipe to anyone looking for a delicious and easy-to-make dessert.
hafizu maman
[email protected]This mango coconut cream tart was a delightful treat! The combination of sweet mango and creamy coconut was perfect, and the crust was flaky and delicious. I will definitely be making this again.