Description
Mango lime cream tart with coconut crust.
Ingredients
- FOR THE COCONUT CRUST:
- ¾ cups Sweetened Shredded Coconut
- 1 cup Plus 2 Tablespoons, All-purpose Flour
- 10 Tablespoons Cold Unsalted Butter, Cut Into Chunks
- ½ cups Powdered Sugar
- ½ teaspoons Salt
- FOR THE MANGO FILLING:
- 2-½ cups Canned Mango Puree
- 3 Tablespoons Sugar
- 2 Tablespoons Lime Juice
- 1 package (1/4 Oz. Size) Powdered Gelatin
- 1 cup Whipping Cream, Divided
- 2 teaspoons Lime Zest, For Garnish
Preparation
Preheat over to 350ºF. Grease a 9-inch pie dish with a removable bottom.
To prepare crust, toast coconut in oven for a few minutes until lightly brown. Let cool completely.
In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball. Firmly press the mixture into the bottom and sides of the pie dish.
Freeze for 10 minutes. Then bake for 20 minutes. Let cool completely on a wire rack.
To prepare filling, mix mango, sugar, and lime juice until smooth. Sprinkle gelatin over 1/2 cup mango mixture in a microwavable container. Microwave for 15 seconds, then stir until the gelatin is dissolved. Stir the gelatin mixture into the remaining mango mixture until well mixed. Let mixture sit in the refrigerator for 10 minutes. Stir occasionally to avoid setting.
In another bowl, beat 1/2 cup whipping cream with an electric mixer until it holds firm peaks. Fold in the mango mixture.
Remove cooled pie crust from the pan. Pour the cream mixture in and smooth the top with a spatula.
Refrigerate the tart until set, about 3 hours, or preferably overnight.
Before serving, whip up the remaining cream until firm. Top the tart with the whipped cream and lime zest.
