Tropical Tart with Coconut Cookie Crust & Whipped Coconut Cream
|Coconut Cookies||2 1/2 Cups|
|Melted Butter||1/3 Cup|
|Sweetened Condensed Milk||1 Can|
|Lime Juice||1/4 Cup|
|Lemon Juice||1/4 Cup|
|Diced Mangoes||1 Can|
|Coconut Milk||1 Can|
|Lime Zest||1 Tablespoon|
|Toasted Coconut Chips||2 Tablespoons|
|Powdered Sugar||1/3 Cup|
I love an easy dessert that looks and tastes amazing! This recipe easily fits that bill, feel free to use all fresh fruit if you want to. I used the shortcut approach, no surprise there!
The only hard part of this recipe is remembering to put the Coconut Milk that will make the cream to decorate it, in the fridge the night before.
The coconut cookies I used were quite literally the cheapest ones that I found at Harmons’ Grocery store 2 bags for $5. No need to get anything fancy.
- Crush the Cookies and mix them with the melted butter.
- Press the Cookie mix into a Tart Pan.
- Place the Tart shell into the freezer for 15 to 20 minutes while you are making the filling.
- Bake the Tart Shell at 350 degrees for about 15 minutes.
- Remove and let cool. Remember the removable bottom so hold it on the sides.
- Don’t turn off the oven you are going to cook the filling.
To make the filling:
- Mix the Condensed Milk with the Egg Yolks.
- Zest the Limes and juice them, juice the Lemons also.
- Add the juices to the Condensed Milk mixture and whisk together, reserve the Lime zest for the decorating.
- Pour into the cooled Tart Shell and place back into the oven for about 15 minutes to set the filling.
- Let cool then place into the fridge on a flat surface, the Tart needs to be completely cold before you slice it.
To decorate the top:
- Take the can of Coconut Milk out of the fridge, be careful not to shake it up as you are only using the cream on the top and they need to stay separate.
- Open the can and carefully spoon out the top “Coconut Cream” from the top of the can, leave the watery liquid in the bottom of the can (you can use it to cook rice in later it adds a nice flavor)
- In a stand mixer or with a hand mixer, blend the Coconut Cream with the Powdered Sugar and whip until stiff.
- Drain the juice off the Mangoes and pick out the mushy ones.
- Pipe the Coconut Cream down the center of the tart.
- Arrange the Mangoes on either side of the cream and sprinkle the Lime zest and the Coconut Chips on top.
- Chill until serving.