Mango tart with coconut cream
Create a delicious dessert with just a few ingredients! The shortbread base and mango and coconut condensed milk custard cream are a true feast for the palate. Try this delicious recipe from edible_pictures. and enjoy the unique taste!
Number of servings
6
Preparation time
30 min.
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INGREDIENTS
Bottom:
- 200g of flour
- 25g of sugar
- pinch of salt
- 100g cold butter (diced)
- 4 tablespoons of cold water
Cream:
- 450g Mango Alphonso pulp without added sugar QF Quality Food
- 200g condensed coconut milk
- 50g corn starch
- 50g of sugar
- pinch of salt
- 45g butter (diced)
On top:
- 2 cubes of dark chocolate
A METHOD OF PREPARING
Cake base:
- Knead flour, sugar, salt and butter.
- Add cold water and knead again as quickly as possible.
- Place the dough in the freezer for 15 minutes.
- After this time, roll out the dough to 2-3 mm, line the baking tin with it and prick it with a fork.
- Chill again in the freezer for 15 minutes.
- Bake at 175 degrees for 15 minutes with weights and for another 15 minutes without weights.
Cream:
- Mix the mango pulp with the condensed milk in a pot.
- Heat over low heat with sugar and salt.
- Gently mix in the starch.
- Heat until thickened, remove from heat and combine with butter.
Spread the chilled cream over the base. Refrigerate the tart until the cream has completely set. Serve sprinkled with grated dark chocolate.
