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Coconut and Mango Mousse Tart

2023-02-20 - Written by: Emilia Grey

Coconut and Mango Mousse Tart

A tropical twist on a classic tart, featuring coconut and mango mousse atop a buttery pastry crust.

The Coconut and Mango Mousse Tart Recipe

Servings:

8-10 people

Ingredients:

For the Pastry Crust

  • 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 egg, lightly beaten

For the Coconut Mousse

  • 1 can (14.5 ounces) full-fat coconut milk, chilled
  • 2 tablespoons unsalted butter, softened
  • 2 cups shredded coconut
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract

For the Mango Mousse

  • 2 ripe mangos, diced
  • 1/4 cup granulated sugar
  • 2 tablespoons lime juice

Instructions:

Prepare the Pastry Crust:

Preheat oven to 350°F. In a medium bowl, whisk together flour, salt, and sugar. Add cold butter; use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually pour in the beaten egg, stirring with a fork until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll out the Pastry Crust:

On lightly floured surface, roll the chilled pastry to a thickness of about 1/8 inch. Transfer it to a 9-inch tart pan with a removable bottom.

Bake the Pastry Crust:

Prick the bottom of the crust with a fork to prevent it from bubbling during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans. Continue baking for an additional 10-12 minutes, until golden brown.

Prepare the Coconut Mousse:

Drain the chilled coconut milk into a blender. Add softened butter, shredded coconut, confectioners' sugar, and vanilla extract. Blend until smooth. Refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Mango Mousse:

In a separate blender, puree the diced mango with granulated sugar and lime juice until smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any excess pulp.

Assemble the Tart:

Spoon the coconut mousse into the cooled pastry crust. Dollop the mango mousse on top of the coconut mousse, leaving a 1-inch border around the edges. Refrigerate for at least 2 hours or overnight to allow the flavors to meld and the tart to set.

Serve:

Garnish with toasted coconut flakes and fresh mint leaves, if desired. Slice into wedges and serve chilled.