coconut tart2

I love coconut and mango. I saw this recipe in a book and when I saw it had coconut milk in it I knew it would be great! If you are a coconut lover, you won’t be disappointed with this recipe. It tasted great. I shared some with my friends and her family. They said it was Amazing!

coconut tart



1 1/2 cups (225 g) all-purpose flour
1/4    teaspoon salt
1/3    cup (50 g) confectioners’ (icing) sugar
1/2    cup (125 g) cold butter, cut in small cubes
1       large egg yolk
2       tablespoons water, as required


Mix flour, salt, and confectioners’ sugar in a food processor and pulse a few times. Then add the butter and pulse until it resembles fine bread crumbs

Add the egg yolk and pulse until the ingredients come together.

Add the water and pulse until become smooth dough.

Press into a disc, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 325 F (170 C).

Lightly grease a 9-inch (23-cm) tart pan with removable base and set aside.

Roll out the pastry on a lightly floured work surface to 1/8 inch (3 mm) thick. Fit into the tart pan and refrigerate for 30 minutes.

Remove the tart from the refrigerator, cover with a piece of parchment paper and fill with pie weights or dried beans.

Bake for 25 minutes, or until light golden brown. Leave to cool on the wire rack while you prepare the filling. Leave the oven at the same heat.

Coconut and Mango Filling


2        large eggs, room temperature
3/4    cup (200 g) superfine (caster) sugar
1/2    cup (125 g) mascarpone cheese
1/2    cup (125 g) coconut milk, room temperature
2 1/2 cups (560 g) sweetened shredded coconut, lightly toasted
2       fresh or canned mango, cut in cubes or sliced lengthwise


In the bowl of your Kitchen Aid mixer whisk the eggs and sugar on medium high speed with the whisk attachment until light and fluffy.

Stir in the Mascapone, coconut milk., and coconut with wooden spoon until well combined.

Pour the filling into the prepared tart case. Arrange the mango cubes or mango sliced decoratively on the top.

Bake for 40 minutes, or until golden brown. Remove from the oven and allow to cool and set for 1 hour before serving.

Recipe from: The Golden Book of Baking


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