Coconut Macaroon and Mango Mousse Tart

Servings: 8-10

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces

For the Coconut Macaroons:

• 1 cup unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup egg whites
• 1 teaspoon vanilla extract

For the Mango Mousse:

• 2 ripe mangos, pureed
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, softened

Instructions:

Make the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, sugar, coconut, and salt.
3. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of a 9-inch (23cm) tart pan with a removable bottom.
5. Bake for 20-25 minutes, or until lightly golden.

Make the Coconut Macaroons:

1. In a small bowl, whisk together the coconut, sugar, and egg whites until well combined.
2. Add the vanilla extract and mix until smooth.
3. Scoop tablespoon-sized balls of the mixture onto a parchment-lined baking sheet.
4. Bake for 15-20 minutes, or until lightly golden.

Make the Mango Mousse:

1. In a medium bowl, whisk together the mango puree, heavy cream, sugar, and butter until smooth.
2. Refrigerate for at least 30 minutes to allow the mixture to chill and thicken.

Assembly and Serving:

1. Allow the tart crust to cool completely.
2. Arrange the coconut macaroons on top of the tart crust in a decorative pattern.
3. Spoon the mango mousse over the coconut macaroons.
4. Refrigerate for at least 30 minutes to allow the mousse to set.
5. Serve chilled, garnished with additional shredded coconut and mango slices if desired.

Enjoy your Coconut Macaroon and Mango Mousse Tart!