It all starts with a coconut buttery shortbread crust that’s baked then filled with homemade vanilla bean pastry cream. Next up is slice after slice of perfectly ripe mango, which makes this tart as attractive to the eye as it is pleasing to the palate.
- For the crust:
- 1 cup of sweetened coconut
- 1-1/2 cup of all-purpose unbleached flour
- 1/4 tsp kosher salt
- 1/2 cup powdered sugar
- 1 cup (2 sticks) of cold butter cut in cubes
- 3 tablespoons of Lime Marmalade (or any complimentary preserve - apricot would be great, too)
- 1 tbsp water
- For the filling:
- 3 large egg yolks
- 1/4 cup sugar
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cornstarch
- 1 1/4 cups whole milk
- 1/2 a vanilla bean, split lengthwise
- 3 large mangos, cut into thin slices
Make the crust:
Toast sweetened coconut in a pan until brown or bake in an oven on a sheet pan for 20 minutes, stirring every 5 minutes.
Place the toasted coconut, flour, salt and powdered sugar in a food processor and pulse until combined. Add butter and process until it just comes together (don't over-process it). Divide the mixture evenly between two 9-1/2" tart pans with removable bottoms. Press the dough evenly on the bottom and the sides. Prick the bottom of the dough with a fork and refrigerate for 15 minutes. Preheat oven to 425°F while you are waiting.
Bake for 12-15 minutes until golden brown.
Once cooled, heat preserves with 1tbsp of water until liquified. Brush onto the bottom and sides of the pastry shell.
Make the filling:
In a medium bowl, whisk together the egg yolks and sugar until well combined. Sift the flour and cornstarch into the bowl with the eggs, whisking until smooth.
Add the milk to a medium saucepan. Scrape the vanilla bean seeds into the milk then add the scraped bean to the saucepan and bring the mixture to a boil just until the milk starts to foam. Remove the milk mixture from the heat, take out the vanilla bean and then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.
Pour the mixture into a medium saucepan set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly for an additional 30 to 60 seconds until it thickens. Immediately pour the mixture into a clean bowl and cover it with plastic wrap so that the plastic wrap is touching the pastry cream.
Place the bowl inside a larger bowl filled with ice water to bring it to room temperature.
Once the pastry cream is at room temp, whisk it to remove any lumps then pour it into the completely cooled tart shell.
Arrange the mango slices on top, starting in the center and then fanning them outwards to mimic flower petals. Slice and serve the tart immediately or store it, covered in plastic wrap, in the fridge for a maximum of two hours before serving.