Coconut Mango Lime Cream Tart

Indulge in the tropical flavors of this exquisite coconut mango lime cream tart, a perfect blend of sweetness and citrusy zing.

Ingredients

3	tablespoons sweetened shredded coconut
1	cup all-purpose flour
10	tablespoons cold unsalted butter, cut into chunks
1	cup powdered sugar
1	teaspoon salt
2 1⁄2	cups mango puree
3	tablespoons sugar
2	tablespoons lime juice
1	packet powdered gelatine
1	cup whipping cream
2	teaspoons lime zest

Instructions

• 1. Preheat the oven to 350F. Grease a 9-inch pie dish with a removable bottom.
  2. For the crust, toast the sweetened shredded coconut in the oven until lightly brown. Allow it to cool completely.
  3. Using a food processor, combine the toasted coconut, all-purpose flour, cold unsalted butter, powdered sugar, and salt until the mixture forms a ball of dough.
  4. Press the dough firmly into the bottom and up the sides of the pie dish.
  5. Freeze the crust for 10 minutes, then bake for 20 minutes. Cool the crust completely on a wire rack.
  6. To make the filling, blend the mango puree, sugar, and lime juice until smooth.
  7. Sprinkle the powdered gelatine over 1/2 cup of mango mixture in a microwavable container. Microwave for 15 seconds, then stir until the gelatine dissolves.
  8. Incorporate the gelatine mixture into the rest of the mango mixture and let it sit in the refrigerator for 10 minutes. Stir occasionally to prevent it from setting.
  9. In a separate bowl, use an electric mixer to whip 1/2 cup of whipping cream until it forms firm peaks. Fold in the mango mixture.
  10. Remove the cooled pie crust from the pan. Pour the cream mixture in and smooth the top using a spatula.
  11. Refrigerate the tart until set, for about 3 hours or ideally overnight.
  12. Before serving, whip the remaining whipping cream until firm. Top the tart with the whipped cream and sprinkle with lime zest.

Jul 19, 2024