| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 1 hr |
| Yield: | 8 tarts |
Ingredients
- 10 ounces all-purpose flour, plus more for dusting (283 grams)
- 4 ounces confectioners’ sugar (113 grams)
- 2 sticks (16 tablespoons) unsalted butter (227 grams) plus 3 1/2 tablespoons (50 grams), cut into pats
- Nonstick cooking spray
- 6 large egg yolks
- 8.25 ounces granulated sugar (235 grams)
- 1.5 ounces cornstarch (45 grams)
- 17.6 ounces coconut milk (500 grams)
- 1/4 teaspoon kosher salt
- 1 vanilla bean, split and scraped
- Ice
- 3 sheets silver gelatin
- 4 1/2 teaspoons lemon juice (20 grams)
- 1 mango, thinly sliced
- Freshly whipped cream, for serving
Instructions
- Preheat the oven to 325 degrees F.
- Place the flour and confectioners’ sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
- Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
- Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
- To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
- Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It’s important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
- To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
- Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 599 |
| Total Fat | 26 g |
| Saturated Fat | 17 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 2 g |
| Sugar | 49 g |
| Protein | 9 g |
| Cholesterol | 157 mg |
| Sodium | 83 mg |
Reviews
Tarts are new to me but this turned out good. My husband loved it and we gave some to the neighbors and they liked them also. I’m afraid my tart shells were over baked but not sure how they should be. They never wanted to brown in the center so I kept baking till saw some color and that was a mistake as they were very firm. The glaze gave me some issues as I only can get powdered gelatine and I got several answers on converting 3 silver sheets to powder. I ended up using too much as it became a solid lemon gel. I heated it up some in microwave to be able to spoon over tart. I also had to cut my mango up as I couldn’t figure out how to put it on the tart otherwise. Very yummy though what I ended up with.