White Chocolate and Mango Cream Tart
You would not believe the amazing smell that came out of the oven when I pulled the baked crust out to let it cool. When I was younger, I was not a big fan of coconut, but have since grown to truly appreciate it. The crust had a light, sweet, coconut aroma that filled the kitchen, and proved to make it remarkably difficult for me to avoid putting my fork in and taking a bite while making the rest of the tart.
When I found this recipe, I almost tried to take a bite out of the page of the cookbook. I also unfortunately realized that I did not have a tart pan *gasp*. But, that was easy enough to remedy. 
Here is a link to a 9-inch version of what I bought. The recipe calls for a 9-inch tart pan, but mine was an 11-inch, so I had to modify the crust proportions a little (this recipe is the 9-inch version).
I won’t try to disillusion you by saying this was simple and quick to put together. The recipe involved a few techniques of a moderate skill level, but it is still very doable, if you follow the directions. Just remember: if the recipe says to stir constantly, you want to stay on top of it, because it will stick and burn easily. Also, when adding the milk mixture to the eggs, you want to stir the eggs very quickly and add the mixture very slowly. This process is called tempering, and if you do it too quickly, or do not continually stir the eggs rapidly, it will begin to cook the yolks and will form clumps. That’s not a big problem, but still something you want to avoid. Anyway, definitely give this recipe a shot. It is absolutely worth it!
White Chocolate and Mango
Cream Tart
INGREDIENTS
- 1 1/2 cups all purpose flour
- 1 cup sweetened, dry shredded coconut
- 1/2 cup butter, softened
- 2 Tbsp. sugar
- 2 egg yolks
- 1/2 tsp. almond extract
- 1 cup heavy cream
- 1 large ripe mango
- 1/2 cup toasted slivered almonds, to decorate
For the White Chocolate Custard Filling
- 5 ounces white chocolate
- 1/2 cup heavy cream
- 5 Tbsp. cornstarch
- 1 Tbsp. all-purpose flour
- 1/4 cup sugar
- 1 1/2 cups milk
- 5 egg yolks
METHOD
1. Using a mixer on low speed, beat the flour, coconut, butter, sugar, egg yolks, and almond extract until the mixture forms a soft, crumbly dough. Lightly grease a 9-inch tart pan with a removable base, and press the pastry onto the bottom and sides. Prick the shell with a fork and chill the shell for 30 minutes.
2. Line the pastry shell with aluminum foil or baking parchment and fill with baking stones. Bake at 350° for 10 minutes. Remove the baking stones and bake for another 5-7 minutes, until golden. Allow the pastry to cool in the pan while preparing the filling.
3. While the pastry is chilling, melt the white chocolate and cream in a small saucepan over low heat, stirring until smooth. Set aside. Combine the cornstarch, flour, and sugar in a medium saucepan, and stir in the milk gradually. Place over medium heat and cook, stirring constantly until the mixture has thickened.
4. Beat the egg yolks in a small bowl, and slowly add about 1 cup of the hot milk mixture, stirring constantly. Return the yolk mixture to the rest of the sauce in the pan, stirring constantly.
5. Bring the custard to a gentle boil, stirring constantly until thickened. Stir in the melted white chocolate until well blended. Cool to room temperature, stirring frequently to prevent a skin from forming on the surface. Beat the cream in a medium-sized bowl until soft peaks form. Fold approximately 1/2 cup of the cream into the white chocolate custard and spoon half the custard into the pastry crust. Peel the mango and slice into pieces.
6. Carefully place the mango slices over the custard in concentric circles, starting at the rim, and filling in to the center. Carefully pour the remaining custard over the mango slices, spreading evenly. Remove the side of the pan and slide the tart carefully onto a service plate.
7. Spoon the remaining whipped cream into a large piping bag fitted with a medium star tip. Pipe the cream in parallel rows on top of the tart, keeping the rows about 1/2 inch apart. Carefully sprinkle the toasted almonds between the rows. Serve the tart chilled.
Original recipe from CHOCOLATE: Cooking with the World’s Best Ingredient by Christine McFadden and Christine France
that tart looks incredible! thanks for the recipe, the boyf loves mangoes so i may have to whip this one up!
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