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Mango and Coconut Tart, Chocolate Shortcrust Pastry

Recipe by Chef Sylvain - Long live pastry!

A decadent tart combining a chocolate shortcrust pastry, a silky coconut cream and fresh mango dice, all caramelized with a torch. Ideal for an elegant summer dessert.

MediumFrenchServes 8

Printable version with shopping checklist

Source Video
2h 50m
Prep
25m
Cook
23m
Cleanup
3h 38m
Total

Cost Breakdown

Total cost:$10.60
Per serving:$1.33

Critical Success Points

  • Rub the butter into the flour without overheating
  • Roll out the dough without tearing it
  • Blind bake the tart shell to avoid a soggy crust
  • Whisk the egg yolks with sugar before adding the coconut milk
  • Caramelize the brown sugar with the torch without burning

Safety Warnings

  • Use the torch in a well‑ventilated area away from flammable materials.
  • Be careful of hot surfaces of the oven and saucepan.
  • Never let sugar come into direct contact with egg yolks without stirring, otherwise lumps will form.

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