COCONUT MANGO TART
Use store bought shell (graham or shortbread dough)
Coconut (unsweet) 1 ½ cup
Water ¼ cup
Sugar 1 cup
Corn syrup ½ cup
Heavy cream ½ cup
1-Place all ingredients into a pot and place on low heat.
2-Constantly stir mix until the mix starts to stick together about 5 minutes
3-Empty onto parchment paper to cool
4-Place another piece of parchment on top and use a rolling pin to roll mix out to about ¼ of an inch thick
5-Freeze and cut out rounds that are slightly smaller that the tart shell.
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Mango puree 2 cups
Meringue ¼ cup
Sugar ¼ cup
Water 2 tablespoons
Egg white ½ cup
Whipped Cream 1 ½ cup
Gelatin 2 tablespoons
1-Make the meringue first by combining water and sugar in a pot.
2-Cook sugar to 240 degrees Fahrenheit
3-Put whites in a mixing bowl with a whip attachment. Whip until frothy
4-Slowly pour hot sugar into whites while mixer is running and then place mixer on high until mixture cools
5-Sligtly warm the puree and mix in the gelatin
6-Fold in meringue
7-Fold in whipped cream
8-Pour into desired mold and freeze
1-Place coconut pate into tart shell
2-Place mango mousse on top of pate in center of tart
3-Use a melon baller to cut out center of strawberry making small balls. Place around tart.
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1435 Brickell Ave.