Mango and coconut cheese tart
Mango and coconut – one of our favorite combinations! Together with Monika from Deliciousdelicious We've got a recipe for you that's perfect for your holiday table. Creamy Kara coconut milk and exotically delicious mango pulp are perfect for this unique tart. Try it and delight your guests with its unique flavor!
Number of servings
12
Preparation time
40 min
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INGREDIENTS
INGREDIENTS FOR A 24 CM FORM:
CAKE:
- 150 g wheat flour 450
- 30 g ground almonds
- 100 g extra butter 82%
- 50 g powdered sugar
- 1 egg yolk
- pinch of salt
Cheese mass:
- 200 ml Kara UHT coconut cream 23—26%
- 2,5 teaspoons of gelatin + 2 tablespoons of cold water
- 30 ml hot milk
- 100 ml of 36% whipping cream
- 3 tablespoons of powdered sugar
- 300 g cottage cheese, ground three times
Mango mousse:
- 300 ml Alphonso mango pulp without added sugar QF Quality Food
- 2 tablespoons of sugar
- 1 tablespoon of lemon juice
- 1,5 teaspoons of gelatin + 2 tablespoons of cold water
ADDITIONALLY:
- Mango or peach slices
- Fresh cranberries
- Rosemary
A METHOD OF PREPARING
- Chop all the ingredients for the dough with a knife until crumbles begin to form.
- Knead it with your hands into a smooth dough. Sprinkle the shortcrust pastry with flour and roll it out to a size slightly larger than the diameter of the baking pan. The dough should extend up to the edges of the pan.
- Roll the dough around the rolling pin and transfer it to the baking pan. Trim the edges. Place the prepared pan with the dough in the freezer for 30 minutes. Before baking, prick the dough with a fork.
- Preheat the oven to 175°C (350°F). Bake the crust for about 20-25 minutes, until golden brown.
Cheese mass:
- Pour 2 tablespoons of cold water over the gelatin and leave to swell for 10 minutes.
- Pour chilled Kara coconut cream, chilled 36% whipping cream, and powdered sugar into the bowl of a stand mixer. Beat everything at high speed, but not until stiff peaks form. Gradually add the cottage cheese (in 3 additions) and mix until just combined.
- Add hot milk to the swollen gelatin and stir until dissolved. Pour the contents of the bowl into the cottage cheese and cream mixture, whisking vigorously. Pour the mixture onto the shortcrust pastry base and chill in the refrigerator until set.
Mango mousse:
1. Cover the gelatin with cold water and set aside for 10 minutes. Mix the mango pulp with powdered sugar and lemon juice. Bring to a boil and add the soaked gelatin. Mix thoroughly, let cool, and pour over the cottage cheese mixture.
Garnish the tartar with mango or peach slices, fresh cranberries and rosemary.
