I fell in love with tarts when I first started to make chocolate tart early last year. It wasn’t the most perfect tart – it can’t be given that it was my first try. And then ever since, I kept thinking of ways to improve the recipe. I still have an intention to revisit the chocolate tart recipe, to do it in another way that would make the filling tartier and more exciting. I just need a good reason and free time to do it.
However, the recipe for a mango tart caught my attention and I immediately got distracted from my earlier thoughts. A fruity tart would be pretty popular, and the colour of the pudding – look at it – it’s a lovely bright yellow! Who’s able to resist having a slice of it?
And of course, there was no better reason to make this cake than for my son’s birthday celebration. And because this tart really tastes very tarty (thanks to the lime juice) rather than sweet, it’s going to be well-suited to my dad’s diabetic condition as well. He can finally have his share of the pie as well. 🙂
- Sweetened shredded coconut: 75g (3/4 C)
- All-purpose flour: 110g (1 C)
- Unsalted butter: 140g (10 tbsp)
- Icing sugar: 50g (3/4 C)
- Salt: 1/2 tsp
- Mango puree: 2.5 C
- Sugar: 3 tbsp
- Lime juice: 2 tbsp + zest to serve
- Gelatin: 2 heaped tsp
- Whipping cream: 1 cup + extra for serving
- Preheat oven at 180 degrees Celsius.
- Grease a 9″ pie dish with removable bottom.
- Mix together sweetened shredded coconut, flour, butter, icing sugar and salt.
- Knead together until a ball of dough is formed.
- Press dough into pie dish. Freeze for 10min.
- Bake 20min. Leave to cool.
- Blend mango puree, sugar and lime juice together till smooth.
- Scoop 1/2 C of mango mixture into a cup. Sprinkle gelatin powder over the top.
- Microwave 20 sec till hot. Stir to mix. Then stir this mixture into remaining mango mixture.
- Chill mango mixture for 10min, stirring once in a while.
- Beat whipping cream till firm peaks form. Fold into mango mixture.
- Pour mango mixture into pie crust. Smooth top and leave to set in fridge for 3hrs.
- To serve, scoop remaining whipped cream onto each slice of pie and grate some lime zest over the top.
- This recipe was kindly adapted from Oh Sweet Day!’s ‘Mango Lime Cream Tart with Coconut Crust’.
- I very much prefer the butter crust that I did for my ‘English Style Earl Grey & Lemon Panna Cotta Tart‘. It’s very simple to do and because there are no coconut shreds within, is also easier to bite into (not so crumbly). Most importantly, I don’t have to fuss about the coconut shreds getting stuck in my teeth!
1 tart (about 8 slices)