A perfectly balanced mango tart with a creamy lime filling and coconut shortbread crust.
Prep Time1hour
Cook Time30minutes
Total Time1hour30minutes
Servings16
AuthorMelissa Hiatt of Making it Sweet
Ingredients
Ingredients for the Coconut Shortbread Crust
1cupof sweetened coconut
1-1/2cupof all-purpose unbleached flour
1/4tspkosher salt
1/2cuppowdered sugar
1cup2 sticks of cold butter cut in cubes
3tablespoonsof Lime Marmaladeor any complimentary preserve - apricot would be great, too
1tbspwater
Ingredients for the Mango Topping
3-4ripe manila mangos thinly sliced
1/4cupgranulated sugar
Ingredients for the filling
8oz1 package cream cheese
1/2cupgranulated sugar
1cupof heavy cream
1tbsplime zest
2tbsplime juice
Instructions
Make the Coconut Shortbread Crust
Toast sweetened coconut in a pan until brown or bake in an oven on a sheet pan for 20 minutes, stirring every 5 minutes.
Place the toasted coconut, flour, salt and powdered sugar in a food processor and pulse until combined. Add butter and process until it just comes together (don't over-process it). Divide the mixture evenly between two 9-1/2" tart pans with removable bottoms. Press the dough evenly on the bottom and the sides. Prick the bottom of the dough with a fork and refrigerate for 15 minutes. Preheat oven to 425°F while you are waiting.
Bake for 12-15 minutes until golden brown.
Once cooled, heat preserves with 1tbsp of water until liquified. Brush onto the bottom and sides of the pastry shell.
Make the topping
Slice the mangos and place in a bowl. Add sugar and gently toss with your hand. Allow to sit, covered, for about 15-30 minutes.
Make the filling
Using the paddle attachment of your mixer, place the cream cheese and sugar and whip until smooth, occasionally scraping the sides. Add the heavy cream, lime juice and lime zest and whip until firm.
Assemble
Distribute the filling evenly between both tarts. Using an offset spatula, smooth down the filling in the tart.
Start placing mango slices on the outer edge of the tart and work your way in, slightly overlapping the rows.
To finish, curl a single mango slice and place in the center.
Recipe Notes
You can make this up to one day in advance. Just keep it covered in the refrigerator. If you aren't serving this immediately, you may want to glaze the mangos with the same mixture of preserves and water to retain the moisture in the fruit.