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Mango & lemongrass tart with coconut pastry
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Prep Time:
270 minutes
Cook Time:
25 minutes
Total Time:
295 minutes
Tropical tart with lemongrass custard and fresh mango.
Ingredients:
  • 300ml thickened cream
  • 3 lemongrass stems, bruised
  • 3 egg yolks
  • 75g caster sugar
  • 1 1/2 gold-strength gelatine leaves (see note)
  • 2 mangoes, peeled, thinly sliced
  • 200g plain flour
  • 100g chilled unsalted butter, chopped
  • 30g desiccated coconut
  • 12.00 gm icing sugar, plus extra to dust
Instructions:
  • In a saucepan, heat the cream and lemongrass over medium heat until just below boiling. Remove from heat and let it sit for 1 hour to infuse.
  • In a food processor, pulse flour, butter, coconut, and icing sugar until combined. Add 3 tablespoons of chilled water and process until the mixture forms a ball. Wrap the pastry in plastic and refrigerate for 30 minutes. Roll out the pastry on a floured surface to a thickness of 2mm. Line a greased 10cm x 34cm loose-bottomed tart pan with the pastry and chill for 20 minutes.
  • Preheat the oven to 180°C. Line the pastry with parchment paper and use pastry weights or uncooked rice. Blind-bake for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes until the pastry is golden, crisp, and dry (cook a bit longer if needed, but check frequently). Allow to cool.
  • Using electric beaters, whip yolks and sugar until they are thick and pale. Mix in cream, removing the lemongrass. Allow gelatine to soak in cold water for 5 minutes. Put the cream mixture back into a pan over low heat and stir for 2-3 minutes until it thickens slightly. Remove from heat. Squeeze out excess water from the gelatine and add it to the pan, stirring until dissolved. Let the mixture cool completely before pouring it into a tart case. Refrigerate for 2-3 hours until set, then top with mango slices arranged in an overlapping pattern.
  • Sprinkle with more powdered sugar and caramelize edges using a kitchen blowtorch, if preferred.

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