Ingredients

Adjust Servings:

	Base tart
	240 g Plain flour
	110 g Coconut flour
	2 Eggs
	100 g Sugar
	110 g Butter
	1 spoon Pane Angeli yeast Facoltative
	Mango custard
	100 ml Milk
	3 Yolks
	3 table spoons Sugar
	2 table spoons Plain flour
	400 g Purea mango
	2 leaves Gelatine leaves
	For decorations
	Half fresh mango
	Small fresh basil leaves

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Mango custard tart

Name: Mango custard tart
Cook time: 15 min
Yield: 8 Servings
Ingredients: : 240 g; : 110 g; : 2; : 100 g; : 110 g; : 1 spoon; : 100 ml; : 3; : 3 table spoons; : 2 table spoons; : 400 g; : 2 leaves; : Half

Cuisine:

Italian

Serves 8
Medium

Ingredients

Base tart
240 g
110 g
2
100 g
110 g
1 spoon
Facoltative
Mango custard
100 ml
3
3 table spoons
2 table spoons
400 g
2 leaves
For decorations
Half

Directions

When the evening falls and cicadas with crickets sing… the stars shine .. a slice of this exotic coconut and mango tart is simply delicious, fresh and unforgettable!

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Steps

Done

Tart base

For the base of your tart, combine all the powdery ingredients in a planetary mixer and add t butter. When you get to a sandy consistency add eggs.
Let the dough work for no more than two minutes.
Then wrap your dough and put it to rest for an hour in the fridge.
Preheat the oven to 180 degrees.
Roll out the pastry dough and put it in a round baking tray already greased and floured. Before baking, line the base of your tart with parchment paper and fill it with rice(You will need to keep the shortcrust pastry from swelling and overcooking). Bake it for about 15 minutes.
Leave the tart base to cool down.

Done

Mango custard

Wash, peel and cut mango.
Blend it. In a saucepan, beat egg yolks, flour and sugar. When everything is well blended, add milk and put on low heat. Without stopping mixing, add mango pulp and bring to a boil.
Let it thicken a bit and remove from the heat. Add gelatine previously dissolved in a drop of water. Pour mango cream into coconut shortcrust pastry base and let it cool. Before serving your tart, decorate with mango slices and basil leaves.
ENJOY!