Exotic Mango Tart--on Coconut Crust

It is time to share another tart recipe. Tart is my favorite cake. This time, it will be an exotic one made with mango filling on coconut crust. This tart is a kind of tropical combination so I often do it in the summer. The fruity and slightly sour taste makes it a delicious dessert for sunny days and a great accompaniment to a cup of afternoon coffee.

Unfortunately, it still does not feel like summer in DC area but that could be a reason we definitely should indulge ourselves with a piece of an exotic dessert.

Although it is a mango tart, no fresh fruits, except for decoration are used in this recipe. The filling is based on mango juice(quite common, especially Asian and Brazilian brands) or mango pulp, which is available frozen from Goya company. The coconut crust can be baked in advance, finished at the last moment and decorated with either mango or berries, or both.

Mango Tart on Coconut Crust
(For a 9-inch tart form)

Ingredients:

For the crust:
1/2 cup sweetened coconut flakes,
3/4 cup all purpose flour,
7 tbsp cold unsalted butter, cut into smaller pieces, plus extra one for the form,
1/3 cup icing (confection) sugar,
1/4 tsp salt.

For the filling:
1 cup mango juice,
2 tbsp lime juice,
1/2 cup sugar,
4 tbsp corn starch,
1/2 cup sour cream,
1/2 cup whipped cream to decorate,
1/2 mango peeled and cut into slices and a cup of fresh berries to finish

Preparation:

Crust:
1. Preheat oven to 350 F.
2. Put all the crust ingredients in a food processor and process for about 10 seconds until the mixture is crumbled. Then process it for another 15-20 seconds, until it is smoother.
3. Remove the dough from the processor and place on a surface slightly dusted with flour. Knead it together into a ball, cover with plastic foil, and let it chill for 1/2 hour in a refrigerator.
4. Roll the dough on the same surface into a circle of about 10" in diameter. Using a rolling pin transfer to a tart form, previously greased with butter. Make nice edges in the tart by cutting off extra dough. Bake it for 25-30 minutes, until the crust is light gold. Cool down.

Filling:
1. Pour mango and lime juice into a medium pot. Add sugar and corn starch and using a whisker mix all the ingredients until smooth.
2. Bring the mixture to boil over the medium heat stirring frequently. Let it boil for a minute or so. Cool completely.
3. Fold in sour cream into a cold mango mixture. Spread over the cold crust.
4. Decorate the tart with whipped cream and refrigerate for 2-4 hours, or overnight. Decorate with mango slices and berries shortly before serving.