Australasian Coconut and Mango Tart

Ingredients

In this adaptation, we have replaced the traditional Spanish Coca de San Juan with a Coconut and Mango Tart. The original dish is typically a sweet bread topped with candied fruits and sugar. We have transformed it into a tart by using a coconut-based crust and incorporating the tropical flavors of mango and lime, which are commonly found in Australasian cuisine. We alse have the original recipe for Coca de San Juan, so you can check it out.

• For the crust: For the crust:
• 1 cup (120g) coconut flour 1 cup (120g) coconut flour
• 1 cup (90g) shredded coconut 1 cup (90g) shredded coconut
• 1/4 cup (50g) coconut oil, melted 1/4 cup (50g) coconut oil, melted
• 2 tablespoons honey 2 tablespoons honey
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the filling: For the filling:
• 2 large ripe mangoes, peeled and pitted 2 large ripe mangoes, peeled and pitted
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60g) sugar 1/4 cup (60g) sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• For garnish: For garnish:
• Toasted coconut flakes Toasted coconut flakes
• Fresh mango slices Fresh mango slices

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 28g, 20g
• Protein: 2g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the coconut flour, shredded coconut, melted coconut oil, honey, and salt. Mix until well combined and the mixture resembles coarse crumbs.
3. 3.
   Press the crust mixture into a tart pan, covering the bottom and sides evenly. Use the back of a spoon to press it firmly.
4. 4.
   Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove from the oven and let it cool completely.
5. 5.
   In a blender or food processor, puree the mangoes until smooth.
6. 6.
   In a saucepan, combine the mango puree, coconut cream, lime juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
7. 7.
   Remove the mango mixture from the heat and let it cool slightly.
8. 8.
   Pour the mango filling into the cooled tart crust and spread it evenly.
9. 9.
   Refrigerate the tart for at least 2 hours, or until set.
10. 10.
    Before serving, garnish the tart with toasted coconut flakes and fresh mango slices.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for the best flavor and texture. Make sure to remove the pit and peel before pureeing.
• Coconut cream — Use full-fat coconut cream for a rich and creamy filling.
• Coconut flour — Coconut flour absorbs more liquid than regular flour, so it's important to follow the recipe measurements accurately.
• Lime juice — Freshly squeezed lime juice adds a tangy flavor to the filling. Adjust the amount according to your taste preference.
• Toasted coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until golden brown for added crunch and flavor.

Tips & Tricks

• For a tropical twist, add a teaspoon of coconut extract to the crust mixture.
• If you prefer a sweeter tart, increase the amount of sugar in the filling.
• Serve the tart chilled for the best taste and texture.
• Experiment with different fruit combinations, such as pineapple or passion fruit, for a variation of flavors.
• Top the tart with a dollop of coconut whipped cream for an extra indulgence.

Serving advice

Serve the Coconut and Mango Tart chilled. Cut it into slices and garnish each slice with a sprinkle of toasted coconut flakes and a fresh mango slice. This tart pairs well with a scoop of coconut or mango sorbet.

Presentation advice

To enhance the presentation, dust the top of the tart with powdered sugar before adding the garnishes. Place the tart on a decorative serving platter or cake stand to make it the centerpiece of your dessert table.