"This Mango Tart recipe combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust."
Mango Tart with Coconut Graham Cracker Crust
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Prep time: 4mins
Cook time: 15mins
Serves or Makes: 10
Recipe Card
ingredients
Coconut Graham Cracker Crust
- 2 cups crushed graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 6 tablesp melted butter
- 1/3 granulated sugar
Method
Coconut Graham Cracker Crust
Step 1
Preheat oven to 350°
Step 2
Melt butter in microwave or over stovetop.
Step 3
Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.
Step 4
Add melted butter to bowl and toss the mixture until the butter is evenly distributed.
Step 5
Gently press the graham cracker mixture on the bottom and sides of a 10" round tart pan (with removeable bottom)
Step 6
Bake for 12 minutes. Cool completely before using.
ingredients
Mango Pastry Cream
- 1 1/2 cup milk
- 1/2 cup granulated sugar
- 1/2 cup mango puree
- 1/2 cup corn starch
- 1 large egg
- 4 egg yolks
- 4 tablespoons unsalted butter
Mango Pastry Cream
Step 1
Place cornstarch in a medium-sized bowl. Add ½ cup of the milk and whisk until cornstarch is dissolved.
Step 2
Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
Step 3
Combine remaining 1 cup of milk, mango puree and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
Step 4
Slowly pour 1 cup of the hot mixture into the egg mixture; whisking constantly.
Step 5
Return the remaining milk/mango/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
Step 6
Continue to whisk vigorously until the mixture is quite thick (3 – 5 minutes). The continuous whisking is important in this step. The eggs will curdle if not whisked properly – which results in a lumpy, eggy pastry cream.
Step 7
Remove from heat. Add the butter and whisk until all the butter is melted.
Step 8
Pour the mixture into the prebaked graham cracker crust. Place plastic wrap over the filling to prevent a crust from forming. Refrigerate for 2 hours or until set.
ingredients
Mango Glaze
- 1 cup fresh mango puree
- 2 teaspoo powdered gelatin
- 1/2 cold pressed water
Mango Glaze
Step 1
Sprinkle powdered gelatin over the cold water. Allow the gelatin to set (approximately 5 minutes).
Step 2
Gently melt the gelatin in the microwave or over the stovetop. Allow to cool slightly (1 – 2 minutes).
Step 3
Add the melted gelatin to the mango puree. Stir well.
Step 4
Pour the mango glaze over the pastry cream in the tart shell. Place tart in refrigerator and allow to set completely (1 – 2 hours).