Mango Tart

Adapted by StarChefs.com
May 2022

INGREDIENTS:

Tart Dough:
2 kilograms butter
1 kilogram sugar
300 grams egg yolks
2.8 kilograms all-purpose flour
100 grams cream
Oat Frangipane:
2.25 kilograms butter
2.6 kilograms brown sugar
2.25 kilograms whole eggs
40 grams salt
2.25 kilograms oat flour
Coconut Pastry Cream:
720 grams coconut cream
200 grams brown sugar
45 grams cornstarch
3 grams salt
100 grams egg yolks
45 grams butter
2 grams vanilla
100 grams toasted coconut
To Assemble and Serve:
Sliced ripe mango
Simple syrup
Freshly grated lime zest

METHOD:

For the Tart Dough

In a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy. Beat in egg yolks one at a time. In a separate bowl, mix to combine salt and flour. Alternate between beating in dry ingredients and cream into the butter mixture. Beat until dough forms into a ball. Wrap in plastic and refrigerate until needed. 

For the Oat Frangipane

In a stand mixer fitted with a paddle attachment, beat together butter and brown sugar until light and fluffy. Beat in egg yolks one at a time. In a separate bowl, mix to combine salt and oat flour. Alternate between beating in dry ingredients and cream into the butter mixture. Continue to beat until smooth.

For the Coconut Pastry Cream

In a pot over medium-low heat, mix to combine coconut cream, brown sugar, cornstarch, salt, yolks, butter, and vanilla. Bring to a boil. Remove from heat and let cool. Stir in toasted coconut. Refrigerate until needed. 

To Assemble and Serve

Heat oven to 325°F. Press Tart Dough into tart molds to form a tart shell. Spread the bottom of tart shells with a thin layer of Oat Frangipane. Bake until golden brown, approximately 20 minutes. Let tarts cool completely. Fill the tart shells with the Coconut Pastry Cream. On the surface of each tart, arrange sliced mango into a rose pattern. Brush with simple syrup and sprinkle with lime zest.