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Martha's mango coconut cream tart
Martha's mango coconut cream tart
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Creamy mango swirl dessert with a perfect balance of freshness and decadence from Martha Stewart.
Ingredients:
  • 415.00 ml plain flour, plus extra for dusting
  • 1.80 gm salt
  • 3.75 gm caster sugar
  • 170g cold unsalted butter, chopped
  • 62.50 gm iced water, approximately
  • 141.90 gm caster sugar
  • 59.40 gm light brown sugar
  • 1.20 gm salt
  • 6.00 gm fine polenta
  • 2 large eggs
  • 1 large egg yolk
  • 2.20 gm vanilla extract
  • 90g unsalted butter, melted
  • 68.75 gm moist coconut flakes, toasted
  • 2 mangoes
  • 1/2 lemon, juiced
  • 378.75 gm cream, chilled
  • 37.50 gm pure icing sugar, sifted
  • 18.90 gm liquid glucose
  • 10.00 gm water
Instructions:
  • To make Pate Brisee, blend flour, salt, and caster sugar in a food processor until mixed. Add butter and pulse until mixture looks like coarse crumbs (about 8-10 seconds). Pour iced water and pulse until dough holds together when pressed. Adjust consistency with more iced water if needed, 1 tablespoon at a time. Shape dough into a disk, wrap in plastic, and chill for at least 1 hour until firm.
  • Preheat the oven to 190°C/170°C fan-forced, then grease a 30cm-round fluted loose-based flan tin. Let the dough sit at room temperature for 5 minutes before rolling it out on a lightly floured surface into a 3mm-thick 38cm round. Press the dough into the prepared tin, trim the edges, and prick the bottom all over with a fork. Freeze for 20 minutes until firm. Line the dough with baking paper, extending it 5cm from the edge, fill it with ceramic pie weights or uncooked rice, and bake for 30 minutes until the pastry's edge begins to turn golden. Remove the weights or rice and paper. Lower the temperature to 160°C/140°C fan-forced, cover the edge loosely with foil, and bake for another 20 minutes until golden brown. Allow cooling for 20 minutes before serving.
  • Prepare the Filling: In a medium bowl, mix together sugars, salt, and polenta. Whisk in eggs, egg yolk, and vanilla. Stir in melted butter and coconut. Spread the mixture into the tart shell. Bake for 22 to 24 minutes until lightly golden and set. Allow to cool completely.
  • Prepare Topping: Peel and halve mangoes, brush with lemon juice, thinly slice each half. Beat cream and icing sugar until medium peaks form. Spread one-third of cream over filling. Pipe swirls of cream on top. Twist mango slices into spirals and place between cream swirls. Cook glucose syrup and water until combined, brush mango with syrup, chill for up to 4 hours.

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