Tropical Mango, Coconut, Lime Tart
User Reviews
5
Tropical Mango, Coconut, Lime Tart
Description
The Tropical Mango, Coconut, Lime Tart begins with a tart shell made by pulsing flour, sugar, shredded coconut, salt, and cold butter until crumbly, then binding the dough with an egg yolk and milk mixture. After chilling, the dough is rolled out and blind-baked until golden with pie weights, ensuring a crisp base. The filling combines eggs, sugar, mango nectar, passion fruit juice, fresh lime juice, and heavy cream, providing a tropical and tangy custard-like texture. This filling is poured into the baked tart shell and baked again gently to set. The crust's coconut flavor highlights the tropical fruit juices, creating a balanced dessert. The finished tart offers a crisp shell with a creamy, fruity interior suitable for serving chilled or at room temperature.
Ingredients
Tart Shell
- 1 ¼ cup flour plus 2 Tbsp
- 1 Tbsp sugar
- 2 Tbsp coconut shredded
- ⅛ tsp salt
- 4 oz butter cold and cut into small pieces, unsalted
- 1 egg beaten with 1 Tbsp milk below, yolk
- 1 Tbsp milk
- 1 egg lightly beaten, white
Filling
- 4 egg
- 2 Tbsp sugar
- ½ cup mango nectar
- ½ cup passion fruit juice
- 2 Tbsp lime fresh juice
- ¼ cup heavy cream
Instructions
- To make the tart shell:
- In a food processor place the flour, sugar, coconut, salt, and butter. Pulse a few times until it resembles a coarse meal. Add the egg yolk mixture. Pulse until the mixture comes together into a ball. If the mixture has difficulty coming together you can add water (1 tsp. at a time).
- Take the ball of dough and flatten it out on a lightly floured surface. Wrap it in plastic, then place it in the refrigerator for an hour.
- Take dough, and allow it to come to room temperature.
- Preheat the oven to 350'F.
- On a floured surface start rolling out the dough to make a 13" circle.
- Place dough in a tart shell and put a piece of parchment paper or foil on top of the shell and fill it with pie weights or beans.
- Bake for about 15 minutes.
- Take out of the oven, remove pie weights and parchment and bake again for another 10 minutes until the bottom of the crust begins to turn golden (about 10 minutes). Take it out of the oven and immediately brush shell all over with the beaten egg white.
- Place a piece of aluminum foil on the bottom of the tart pan to catch any leakage.
- To make the filling:
- While the pastry is baking whisk together the eggs, sugar, mango nectar, passion fruit juice, lime juice, and heavy cream until the mixture is smooth. You can use a stand up mixer or a hand held mixer. Scoop out the foam at the top of the mixture with a spoon.
- Place the filling in the tart shell* and bake for about 20 minutes.**
- Place on a cooling rack and allow it to come to room temperature before placing it in the refrigerator. Allow the tart to cool completely before serving.
- *To make this process easier, pour the filling into a pitcher. Place the baked shell in the oven rack, and fill with pitcher contents.
- ** To make sure the filling is set, slightly jiggle the tart. If you see waves or ripples while jiggling it is not set. If it jiggles like jello it is set. You do not want it to brown on the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 82mg | 3% |
| Potassium | 110mg | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 31mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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