Coconut Mango Tart Rested Before Slicing

Coconut Mango Tart Rested Before Slicing keeps the shopping list focused on all- purpose flour, almond meal, and of kosher salt. It serves 14 people.

Count on 30 minutes of prep, 10 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Coconut Crust

• 1 ½ cups all- purpose flour
• 3 tablespoons almond meal
• pinch of kosher salt
• 2 tablespoons sugar
• ¼ cup sweetened shredded coconut
• ½ cup coconut oil melted
• 2 tablespoons heavy cream

For the Cream Cheese Filling

• ½ cup sugar
• 1 teaspoon finely grated lemon zest
• 1/3 cup sour cream not nonfat
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 11 ounces cream cheese slightly softened and cut into chunks

For the Assembly

• 4-5 mangos (ripe) pealed and thinly sliced
• Raspberries optional
• Sweetened shredded coconut optional

How the cooking goes

Make the coconut crust

1. Warm the oven to 375˚F. Lightly oil a 10-by-1 inch tart pan with a removable bottom.
2. In a medium bowl combine flours, meal, salt, sugar, and coconut; whisk to distribute evenly.
3. Put the melted oil and toss together with a fork. If it doesn’t come together, slowly add heavy cream until you can form a cohesive ball.
4. Press into a disk, wrap and place briefly in the refrigerator to firm up. If you chill too long it will because as hard as a rock. If that happens, don’t worry, just let it warm up at ambient temperature.
5. Roll out until it is approximately ¼ inch thick and 12 inches in diameter. Roll onto a rolling pin and gently place over the prepared tart pan. Press the dough into the edges of the pan to make sure that there are no airpockets. Allow the edges to fold over the sides of the pan and trim them with a pairing knife or rolling pin.
6. Make small holes in the bottom of the tart shell with a fork or docking tool.
7. Line with baking paper and fill with pie weights or beans. Bake in preheated oven for 10-15 minutes or until the parchment no longer sticks to the bottom of the tart. Remove weights and parchment and continue to bake 8-10 minutes longer or until the tart is an even deep gold.

To Prepare the Filling

1. In a food processor process the sugar and lemon zest until the sugar is a pale yellow. Add the sour cream, vanilla, and almond extract and process just until free of lumps, scraping down the sides of the bowl as necessary.
2. Put the cream cheese and pulse just until the mixture is smooth and no lumps of cheese remain. Be careful not to over process.
3. Tip into tart shell and smooth the surface with a small offset spatula or knife.
4. Refrigerate at least 1 ½ hours or overnight.

Assemble your Tart

1. Arrange the mango slices decoratively on top of the cream cheese filling. You did a series of concentric circles on mine. You do you.
2. Sprinkle with coconut and raspberries.
3. Store in the refrigerator until ready to serve. The tart will be fine the next day but the fruit will begin to brown and it won’t be as pretty. It is best to assemble right before or a few hours before you serve it.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Cherry Pie Filling in a Pastry Shell and Sweet Potato Pie in a Pastry Shell.