Difficulty

High

Difficulty

Coconut mango tart

Fresh and exotic tart with a sablé base filled with almond and coconut cream, mango cremeux, coconut cremeux and fresh mango

Coconut Cremeux

Mango Cremeux

Fresh Mango

Almond-coconut cream

Sablé Dough

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Ingredients

Yields

12 servings

mango-2

coconut-1

Featured ingredients:

White Chocolate

Organic Vanilla

Bourbon, Madagascar

Neutral glaze

Neutral flavour

Aged Rum

Prod. in Domunican Rep.

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Coconut and Vanilla Crémeux

400 g coconut milk
60 g caster sugar or vanilla sugar
45 g egg yolks (approx. 3)
5 g vanilla extract or paste
3 g gelatine (powdered or leaf, pre-soaked)

Mango Crémeux

150 g mango purée
70 g caster sugar or vanilla sugar
65 g unsalted butter
50 g whole egg (approx. 1)
50 g egg yolks (approx. 3)
2 g gelatine (powdered or leaf, pre-soaked)

Sablé Dough

230 g plain flour
150 g unsalted butter
90 g icing sugar
50 g ground almonds
50 g whole egg (approx. 1)
2 g fine sea salt

Coconut and Almond Cream

120 g unsalted butter
90 g icing sugar
60 g desiccated coconut
60 g ground almonds
50 g whole egg (approx. 1)
30 g dark or golden rum
20 g whole milk

Neutral Mirror Glaze

150 g water
125 g caster sugar or vanilla sugar
10 g glucose syrup
4 g pectin (preferably NH type)
A few drops of lemon juice

Assembly

300 g fresh mango
20 g desiccated coconut
20 g white chocolate
20 g neutral glaze
A few drops of lime or lemon juice

Directions

Prep. time

1h 30m

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Fluted tart mould

28 cm removable bottom

Round cake mold

20 x 4 cm silicone

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Coconut and Vanilla Crémeux
- 400 g coconut milk
- 60 g caster sugar or vanilla sugar
- 45 g egg yolks (approx. 3)
- 5 g vanilla extract or paste
- 3 g gelatine (powdered or leaf, pre-soaked)
- Start by soaking the gelatine in cold water for about 10 minutes.
- Meanwhile, in a saucepan over medium-low heat, warm the coconut milk with the vanilla until it just starts to steam.
- In a separate bowl, whisk together the egg yolks and sugar.
- Once the coconut milk is steaming, pour it over the yolk and sugar mixture, whisking to combine.
- Return the mixture to the saucepan and cook over medium heat until it thickens slightly, to around 82 °C.
- Remove from the heat, add the soaked and drained gelatine, and pour the crémeux into a 20 cm silicone mould.
- Let it cool to room temperature, then freeze for at least 4 hours.
Mango Crémeux
- 150 g mango purée
- 70 g caster sugar or vanilla sugar
- 65 g unsalted butter
- 50 g whole egg (approx. 1)
- 50 g egg yolks (approx. 3)
- 2 g gelatine (powdered or leaf, pre-soaked)
- Start by soaking the gelatine in cold water for about 10 minutes.
- In a saucepan, heat the mango purée over medium heat until it begins to boil.
- If you can’t find mango purée, peel a ripe mango, chop it and blend it with a hand blender.
- Meanwhile, in a bowl, whisk together the egg, yolks and sugar until smooth.
- When the purée is nearly boiling, pour it slowly over the egg mixture, whisking constantly to combine.
- Return the mixture to the heat and cook, whisking continuously, until it thickens slightly, to about 84 °C.
- Remove from the heat, add the gelatine and butter, and blend with a hand blender until smooth.
- Chill in the fridge until ready to use.
Sablé Douogh
- 230 g plain flour
- 150 g unsalted butter
- 90 g icing sugar
- 50 g ground almonds
- 50 g whole egg (approx. 1)
- 2 g fine sea salt
- In the bowl of a stand mixer, combine the flour, ground almonds, salt, icing sugar and cold butter cut into small cubes.
- Mix on medium-low speed until everything is just incorporated and the mixture looks like damp breadcrumbs.
- Add the egg and mix just until the dough comes together.
- Transfer the dough onto a sheet of baking paper and place another sheet on top.
- Roll the dough between the two sheets to a thickness of 2–3 mm.
- Place the dough in the freezer for about 20 minutes to firm up, which makes it easier to handle.
- Once chilled, remove the paper and cut out a circle of about 33 cm. Butter a 28 cm tart tin and gently line it with the pastry, trimming the excess.
- Place a sheet of baking paper inside the pastry shell and fill it with baking weights (e.g. beans, chickpeas, lentils) to prevent it from puffing up.
- Bake for 15 minutes with weights, then another 15 minutes without, at 170 °C.
Coconut and Almond Cream
- 120 g unsalted butter
- 90 g icing sugar
- 60 g desiccated coconut
- 60 g ground almonds
- 50 g whole egg (approx. 1)
- 30 g dark or golden rum
- 20 g whole milk
- In a bowl, mix the sugar and room temperature butter with a rubber spatula until fully combined.
- Add the ground almonds and desiccated coconut, and incorporate into the butter mixture.
- Add the egg along with the rum and milk, and stir until well combined.
- Set aside at room temperature.
Neutral Mirror Glaze
- 150 g water
- 125 g caster sugar or vanilla sugar
- 10 g glucose syrup
- 4 g pectin (preferably NH type)
- A few drops of lemon juice
- In a saucepan, heat the water, 100 gr of sugar and the glucose over medium heat.
- In another bowl, mix the remaining 25 gr of sugar with the pectin thoroughly.
- Make sure the pectin is well blended with the sugar to avoid clumps when added to the hot liquid.
- Once the sugar and glucose have dissolved, add the sugar–pectin mixture and whisk to combine.
- When it comes to a boil, add the lemon juice, remove from the heat and allow to cool to room temperature. Set aside.
Assembly
- 300 g fresh mango
- 20 g desiccated coconut
- 20 g white chocolate
- 20 g neutral glaze
- A few drops of lime or lemon juice
- Once the sablé pastry is baked, fill it with the coconut and almond cream and smooth it out with a spatula.
- Bake with top and bottom heat for 15 minutes at 175 °C, then let cool at room temperature.
- Once cooled, brush the tart edges with melted white chocolate and press in the desiccated coconut.
- Pour the mango crémeux over the coconut–almond cream and spread it evenly.
- Remove the frozen coconut crémeux from the mould, place it on a wire rack and glaze with the mirror glaze at about 38 °C.
- Remove any excess glaze with a spatula and place the glazed insert in the centre of the tart.
- Peel the mango, cut it into 5 mm cubes and mix with lime juice and neutral glaze in a bowl.
- Spoon the mango over the tart between the edge and the coconut insert, and decorate with mint leaves if desired.
- Store in the fridge and bring to room temperature for 15 minutes before serving.

Coconut and Vanilla Crémeux

400 g coconut milk
60 g caster sugar or vanilla sugar
45 g egg yolks (approx. 3)
5 g vanilla extract or paste
3 g gelatine (powdered or leaf, pre-soaked)

Mango Crémeux

150 g mango purée
70 g caster sugar or vanilla sugar
65 g unsalted butter
50 g whole egg (approx. 1)
50 g egg yolks (approx. 3)
2 g gelatine (powdered or leaf, pre-soaked)

Sablé Douogh

230 g plain flour
150 g unsalted butter
90 g icing sugar
50 g ground almonds
50 g whole egg (approx. 1)
2 g fine sea salt

Coconut and Almond Cream

120 g unsalted butter
90 g icing sugar
60 g desiccated coconut
60 g ground almonds
50 g whole egg (approx. 1)
30 g dark or golden rum
20 g whole milk

Neutral Mirror Glaze

150 g water
125 g caster sugar or vanilla sugar
10 g glucose syrup
4 g pectin (preferably NH type)
A few drops of lemon juice

Assembly

300 g fresh mango
20 g desiccated coconut
20 g white chocolate
20 g neutral glaze
A few drops of lime or lemon juice