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Mango Coconut Tarts Recipe

Mango Coconut Tarts Recipe

Dough :

    • 300 g (2 cups) all purpose flour
    • 100 g (1/2 cup) sugar
    • 6 tablespoons butter or shortening
    • 1 egg
    • 4 tablespoons coconut milk, adding more as needed
    • 1 teaspoon vanilla extract

Filling :

    • 500 ml (2 cups) coconut cream
    • 100 g (1/2 cup) sugar
    • 4 eggs, beaten
    • 1 teaspoon vanilla extract
    • 25 g (1/4 cup) sweetened coconut flakes

Toppings :

    • 2 ripe mangoes
    • 125 ml (1/2 cup) mango or apricot jam (purchased)
    • Whipped cream or ice cream

Method :

    1. Combine all the Dough ingredients in a mixing bowl, mix well and knead until smooth. Alternatively, you may purchase ready-made pie dough if you do not wish to make your own. Roll the Dough out into a flat sheet, less than 3 mm (1/8 in) thick. Cut the Dough to fit 10 small well-greased tartlet pans or one large 25-cm (10-in) pie plate.
    2. Preheat the oven to 180°C (360°F).
    3. To make the Filling, combine the coconut cream and sugar in a pot over medium heat and cook until the mixture comes to a gentle boil. Do not wait for the mixture to come to a full boil. Remove from the heat and set aside to cool until lukewarm.
    4. Slowly stir the egg and vanilla extract into the lukewarm coconut cream mixture. Strain it through a fine sieve into a bowl. Gently fold in the coconut flakes.
    5. Pour and divide the coconut mixture into the tartlet pans or the pie pan, about 3/4 full. Do not fill to the rim. Place the pans in the oven and bake until the custard is set—when a knife inserted into the middle of the Filling comes out clean—about 15–20 minutes. Remove the tartlets or pie from the oven and allow to cool. Refrigerate to cool further.
    6. Peel and cut each mango into halves around the seed. Slice each half into very thin slices and set aside.Melt the mango or apricot jam in a saucepan over low heat.
    7. Arrange the mango slices overlapping on top of the cold tarts and brush the top with a first coat of the melted jam. Return to the refrigerator to cool and then repeat the process for a 2nd or 3rd coat to get a nice and shiny seal all over. Serve cold with whipped cream or ice cream.

Serves 4–6
Preparation time : 30 mins
Cooking time : 30 mins