Coconut mango tart (Print Version)

# Ingredients:

→ For the sweet tart dough

01 - 42 g powdered sugar
02 - 125 g all-purpose flour (T55)
03 - 2 g salt
04 - 15 g almond meal
05 - 70 g butter
06 - 27 g egg

→ For the coconut cream

07 - 1 pinch of fleur de sel
08 - 50 g room-temperature butter
09 - 25 g shredded coconut
10 - 25 g almond meal
11 - 50 g granulated sugar
12 - 50 g beaten egg

→ For the mango-passion fruit compote

13 - 30 g granulated sugar
14 - 120 g mango purée
15 - 3 g NH pectin
16 - 40 g passion fruit purée

→ For the whipped coconut ganache (make the day before)

17 - 20 g heavy cream (30% fat)
18 - 70 g white chocolate (high-quality)
19 - 200 g mascarpone whipping cream
20 - 1 gelatin sheet (2.2 g)
21 - 70 g coconut cream

→ For assembly

22 - The tart base topped with coconut cream and mango-passion fruit compote
23 - 1/2 fresh mango
24 - The ganache that chilled overnight
25 - Grated coconut
26 - Zest of half an organic lime
27 - 1 passion fruit

# Instructions:

01 - Using a stand mixer paddle or by hand, mix the flour, powdered sugar, almond meal, and a pinch of salt with the slightly softened butter until crumbly. Toss in the egg and stir until just combined. Dump the crumbs onto parchment paper and knead gently with the palm of your hand three times. Flatten the dough between two parchment sheets to about 3 mm thick. Chill flat in the fridge for at least an hour. Line an 18 cm tart ring with the chilled dough, then cool it again or freeze briefly. Trim the excess dough with a sharp knife and bake at 170°C for roughly 23 minutes.
02 - Combine almond meal, shredded coconut, sugar, and softened butter. Fold in the beaten egg and fleur de sel with a spatula. Spread this mixture over the pre-baked tart crust and bake at 180°C for 15 minutes. Let it cool completely, then refrigerate for at least one hour.
03 - In a pan, combine the fruit purées with sugar mixed together with NH pectin. Heat while stirring over medium heat, keeping it on for about a minute after boiling starts. Afterward, let it cool down for five minutes. Spread it over the chilled tart or keep it aside for assembly later.
04 - Soak the gelatin in cold water. Melt the white chocolate in short bursts in the microwave. Heat the 20 g of cream and coconut cream until just before boiling, then mix in the wrung-out gelatin. Pour the hot liquids over the melted chocolate in three stages, stirring until smooth and shiny. Blend it all together with a hand blender after adding the mascarpone whipping cream. Cover directly with plastic wrap and refrigerate overnight.
05 - Whip the chilled coconut ganache with an electric mixer until it forms soft peaks. Don’t overdo it; it’ll firm up more as it chills. Place it into a piping bag with a round nozzle (20 mm). Pipe spirals around the tart's edge and a small circle in the middle. Arrange fresh fruit and sprinkle grated coconut on top. Add lime zest for a fresh touch. Let it chill in the fridge for at least one hour before serving.

# Notes:

01 - Make sure to layer everything neatly for a stunning presentation.

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