May 19, 2009

Mango and Lemongrass Tart with Coconut Pastry

By In Recipes

If you are gonna get critical then, indeed, the mango could be more daintily sliced and the pastry could be finished more professionally … but in my defence my tart tin was a different size to the one in the recipe and frankly, if you are the only one to be eating it, does it really matter if the fruit slices are a little ‘chunky’?

The recipe comes from the June issue of Delicious magazine. Not totally convinced the bruised lemon grass added much to the fillings flavour but mango and coconut do combine well. I have in mind an excellent sweet wine (that I sampled at the London Wine Fair last week) that would go superbly with this; sadly the wine is not yet available in the UK. I’ll get the note up on Spittoon shortly but it’s the Plunkett Fowles The Exception Late Harvest Viognier 2008!

Mango and Lemongrass Tart with Coconut Pastry

Mango and Lemongrass Tart with Coconut Pastry

Mango and Lemongrass Tart with Coconut Pastry
A tropical fruit tart - summer is here whatever the actual time of year
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For the filling
  1. 75g caster sugar
  2. 1 1/2 gelatine leaves
  3. 1 large mango peeled and thinly sliced
For the coconut pastry
  1. 200g plain flour
  2. 100g chilled unsalted butter
  3. 30g desiccated coconut
  4. 1 tbsp icing sugar
  1. Heat the cream and lemongrass in a pan, until nearly boiling. Remove from heat, set aside and allow to infuse for an hour or so.
  2. Make the pastry by combining flour, butter, coconut and icing sugar and 3 tbsp cold water and mix until it all comes together. Roll into a ball, wrap in cling film and chill for 30 minutes.
  3. Roll out pastry and line a 34cmx10cm loose-bottomed tart tin. Chill for 10 minutes.
  4. Oven to 180C/160Fan/Gas4. Part bake the pastry topped with paper and baking beans for 10 minutes. Remove beans and paper and return to oven for 5-8 minutes to brown and crisp up. Then allow to cool.
  5. Eat the egg yolks and sugar together until think and pale. Add the cream discarding the lemon grass. Soak the gelatine in cold water for 5 minutes. Return the cream mix to the heat and stir until slightly thickened. Remove from heat.
  6. Squeeze any water from gelatine, add to the pan and stir to dissolve. Allow to cool completely. Then pour into the pastry case and chill for 2-3 hours. Top with slices of mango and serve
Spittoon Extra

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  1. Lizzie May 19, 2009

    Oh my! I was just saying how I haven’t had any mango this year. This looks delicious – I think I’ll have to make it this weekend. My first foray into pastry-making, too…

  2. Andrew May 20, 2009

    Never made pastry? Shame on you! ๐Ÿ˜‰ This is so easy and very tasty…

  3. african vanielje May 21, 2009

    Hi Andrew. I agree, these are good combos, and I personally prefer chunkier bits of fruit than something that looks machine cut.