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There was an iconic mango tart at a local restaurant near where I grew up in Del Mar, California. While the tart had a crisp shortbread crust and a sweet vanilla filling, the real star was the always-perfectly-ripe mango slices that were crafted into a beautiful rose shape on top of the filling. The result was a tart that was naturally sweet and fruity, while satisfying all your dessert cravings… and was a feast for your eyes! My re-creation of the tart features a coconut-flavored crust that I think pairs beautifully with the ripe mangoes, and a whipped coconut cream filling for a creamy complement to the mangoes. Make sure your mangoes are ripe and bright orange—that makes for the most delicious version of this tart.
1 and 1/2 cups (144 grams) blanched almond flour
1/2 cup (57 grams) unsweetened finely shredded coconut
1/4 teaspoon Manischewitz Kosher Salt
2 tablespoons virgin coconut oil, melted
2 tablespoons Gefen Pure Maple Syrup
1 (13 and 1/2-ounce) can full-fat coconut cream, chilled overnight
2 tablespoons Gefen Pure Maple Syrup
1 teaspoon Gefen Pure Vanilla Extract
3 large or 5 small ripe mangoes
Preheat the oven to 350 degrees Fahrenheit. Grease a nine-inch tart pan with a removable bottom with coconut oil.
In a mixing bowl, whisk the almond flour with the shredded coconut and salt. Add the coconut oil and maple syrup and mix until the mixture resembles coarse crumbs and clumps together when squeezed between your fingers.
Transfer the dough to the prepared tart pan and press it evenly over the bottom and up the sides of the pan. Use your fingers or the bottom of a flat-bottomed measuring cup.
Bake the tart shell in the center of the oven until golden brown and firm, 12 to 14 minutes. Transfer to a wire rack to cool completely.
Drain the liquid from the chilled can of coconut cream. (Keep this liquid or not; it’s good in smoothies.) Scoop the thick cream from the can and transfer it to a large bowl or the bowl of a stand mixer fitted with the whisk attachment. With a handheld whisk or the mixer, whip the coconut cream until fluffy.
Add the maple syrup and vanilla and whisk again until combined. Refrigerate until you’re ready to assemble the tart.
Peel the mangoes with a vegetable peeler or small, sharp knife. Using your fingertips, balance the peeled mango upright on the counter. Position the knife to one side of the center stem and slice straight down, cutting as closely as possible to the large center pit. Turn the mango and slice off the other “cheek.” You will have two large pieces of mango and the flat pit. Discard the pit. Slice the mango cheeks lengthwise into very thin strips. Repeat with the other mangoes.
Spread the chilled whipped coconut cream in an even layer over the completely cooled crust.
Starting with the longest strips of mango, arrange the slices around the edge of the tart. Repeat, working your way toward the center, slightly overlapping the rows. When you reach the center of the tart, roll a mango slice into a curl and put it in the center. Serve right away or keep the tart covered and refrigerated until serving. It’s best the day it’s made but will keep, covered, for up to three days in the refrigerator.
Excerpted from BAKERITA ©️ 2020 by Rachel Conners. Photography ©️ 2020 by Rachel Conners. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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