Name: Mango Cream Tart
Prep time: 20 min
Cook time: 5 min
Total time: 140 min
Ingredients: 120 grams tea biscuits (or gluten-free biscuits); 35 grams ⅓ cup ground coconut (or more biscuits); 20 grams 2 tablespoons Demerara sugar; 80 grams ⅓ cup butter, melted; 500 g 2 cups mango cubes (net fruit); 80 grams 6 tablespoons sugar; 8 grams 2 teaspoons gelatin; 40 ml 3 tablespoons water; 120 ml ½ cup whipping cream 38%

Mango Cream Tart

When mangos are in season it’s time to make tart.

Mango Cream Tart

Prep Time 20

Cook Time 5

Total Time 2 20

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Servings

Ingredients

120 grams tea biscuits or gluten-free biscuits
35 grams ⅓ cup ground coconut (or more biscuits)
20 grams 2 tablespoons Demerara sugar
80 grams ⅓ cup butter, melted
500 g 2 cups mango cubes (net fruit)
80 grams 6 tablespoons sugar
8 grams 2 teaspoons gelatin
40 ml 3 tablespoons water
120 ml ½ cup whipping cream 38%

Instructions

In a large zip top bag use a rolling pin to crush tea biscuits. Pour into a large bowl.
Add coconut, sugar and melted butter. Mix well.
Press crumbs into the bottom of a greased (8-inch) tart pan. Place in fridge while preparing filling.
Blend or process mango into a puree. Pour mango puree into a pot, add sugar. Mix gelatin with water until dissolved. Pour gelatin into pot, heat over low heat until sugar is dissolved.
Whip cream until stiff peaks form. Fold into mango cream. Pour filling into chilled crust, shake to spread evenly. Let set in fridge at least 2 hours or overnight. Serve with more whipped cream if desired.