Mango and Coconut Tart, Chocolate Shortcrust Pastry

Ingredients

• 200 g All-purpose flour (Sift before use)
• 125 g Unsalted butter (Cut into cubes and keep cold)
• 75 g Powdered sugar (Sift with cocoa)
• 25 g Hazelnut powder (Adds crunch and flavor)
• 10 g Unsweetened cocoa powder (Chocolate intensity)
• 1 Egg (At room temperature)
• 10 g Butter (for greasing the pan) (Optional, can be replaced with parchment paper)
• 2 Ripe mangoes (Peeled and diced (≈ 500 g))
• 750 g Unsweetened coconut milk (Canned, well shaken)
• 145 g Granulated sugar
• 50 g Cornstarch
• 8 Egg yolks (At room temperature)
• 60 g Brown sugar (For the final caramel)
• 30 g Apricot jam (Slightly melt for glazing)
• 5 Fresh mint leaves (For decoration)

Instructions

1. Prepare the chocolate shortcrust pastry

   In a bowl, mix the flour, cold butter cut into cubes, powdered sugar, cocoa, and hazelnut powder. Rub in with your fingertips until a coarse sandy texture forms, then incorporate the egg and form a homogeneous dough.

   Time: PT10M

2. Chill the dough

   Form a ball, wrap it in plastic film and place in the refrigerator for 1 h 30 to firm up.

   Time: PT1H30M

3. Line the pan

   Lightly butter a 26 cm tart pan. Roll out the dough on a lightly floured surface to 2‑3 mm thickness, place it in the pan, gently press the edges and trim the excess. Form a rim of about 1 cm.

   Time: PT10M

4. Blind bake the tart shell

   Prick the base with a fork, cover with parchment paper and load with baking weights (dry beans or ceramic beads). Refrigerate 30 min, then bake at 180°C for 20 min, removing the weights halfway through.

   Time: PT20M

   Temperature: 180°C

5. Prepare the mango

   Peel the mangoes, remove the pit and cut the flesh into even dice.

   Time: PT5M

6. Prepare the coconut cream

   In a saucepan, heat the coconut milk. Meanwhile, whisk the 8 egg yolks with the granulated sugar until the mixture lightens. Add the cornstarch, mix well, then gradually whisk in the hot coconut milk in a thin stream.

   Time: PT10M

   Temperature: 80°C

7. Cook the cream

   Return the mixture to the saucepan and cook over medium heat, whisking until a gentle boil, then let boil for 1 minute. Remove from heat and let cool slightly.

   Time: PT5M

8. Assemble the tart

   Pour a thin layer of cream over the cooled tart base, arrange the mango dice in an even layer, then cover with the remaining cream up to the edge.

   Time: PT5M

9. Complete cooling

   Allow the tart to cool at room temperature then place in the refrigerator for at least 30 minutes before caramelizing.

   Time: PT30M

10. Torch caramelization

    Sprinkle the surface with 60 g of brown sugar and, using a kitchen torch, caramelize evenly until a golden crust forms.

    Time: PT5M

11. Final decoration

    Cut thin ribbons from the remaining mango, arrange them in a rosette, lightly glaze with the melted apricot jam using a brush and add a few mint leaves for colour.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g