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I sometimes wonder, what inspires you to make that particular dessert or dish? For me, for more complex desserts, I usually start from a base flavour and work my way around it. Sometimes, it could be just out of curiosity, to see how this fruit would work in this dessert. Or even, from a place or from a movie or cartoon or even pinterest. Anything. Which is why I cannot stick to the norm because the world of flavours is just bursting with endless possibilities; a butter cake just doesnt work for me.

Well for this one, it was simple. I came across Alans blog on Tahiti that he made. swoon. The way the mango is sliced and placed on top of the tart, is just beautiful! I reckon pear or mango would make a beautiful tart, if its cut like this. So all I had in mind was, ok I want to make a tart that has the mango like that on top. Give and take a few ingredients, I decided to make it a mango and coconut tart with a hint of kaffir lime leaves.

(I should have bought a BIGGER mango so it covers the entire top of the tart. ish)

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Tart shell adapted from Travellingfoodies

Coconut cream adapted from Shesimmers

Mango Gelee roughly adapted from KitchenTravels

Mango Coconut Tart

(makes 6 x 3 tart)

Pate Sucree
50g Butter
30g confectioners/Icing Sugar
1 Egg yolk
10g Ground Almond
75 Pastry/Cake flour

Mango Gelee
80g mango puree
juice of 1/2 lime
10g caster sugar
3g gelatin, bloom in 15g cold water

Coconut Cream
3 large egg yolks
80g sugar
3 tbsp cornstarch
1/8 tsp salt
1 cup coconut milk
3/4 cup cream, whipped, chilled
2 kaffir leaves

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Method

Make Pate sucree

1.Cream butter until pale and creamy. Add icing sugar and mix thoroughly
2.Pour in egg yolk and mix well. Pour in flour and ground almond mixture.
3.Press in butter-egg mixture with as little stirring as possible until just incorporated. preventing overworking of the dough.
4. Refrigerate for 2-3 hours, preferably overnight.
5. When ready, roll out dough and line over tart tin. Dock the bottom of the pastry with a fork. Bake in preheated oven at 180C for about 15 minutes. Lightly brush egg white on top and send it ! back int o the oven for another 3-5 minutes.

Mango gelee
1.Puree mango. In a small pot, heat mango puree and caster sugar. Stir in lime juice. Remove from heat.
2.Dissolve gelatin and add into mango. Stir and pour on a tray to let it set (in the freezer if u cant wait)
3.When set, remove and use a smaller round cutter (than your tart shell) and cut it out.

Coconut Cream

1.In a saucepan, whisk together everything except the coconut milk until the mixture forms a smooth paste.
2.Slowly whisk in the coconut milk making sure to get rids of all lumps.
3.Put the saucepan on medium heat and whisk until the mixture thickens up.
4.Transfer the cream to a bowl and cover it with a piece of plastic wrap placed right on the surface of the custard to keep it from forming a skin. Chill the custard for at least 2 hours.
5.Transfer the chilled custard to a mixing bowl, remove kaffir leaves and lightly whisk it to loosen it. Fold in whipped cream. Keep the coconut cream covered and refrigerated until you assemble the dessert.

Assembly
Tart, a little coconut cream, mango gelee, more coconut cream. Mango slices as garnish. Light apricot glaze on top.

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Verdict?

Love the shell as it was very crunchy but not too hard to cut, somewhat brittle but not crumbly. errr yeah..

Coconut cream has a light hint of kaffir leave leaving the tart to Asianize But I thought the coconut was too overpowering, hence I reduced the coconut and increased cream in the recipe ab! ove.

Mango? NEED TO GET BIGGER MANGO NEXT TIME!