This post has been sponsored by my friends at Rodelle, all thoughts and opinions are my own. Thank you for supporting the brands that help make Olive and Artisan an ad-free website.
We’re officially into June, it’s (almost) officially summer, and I’m gladly making the move to treats that are best served cold and with a dollop of whipped cream most likely. The tart is the pace car for the rest of my hot weather desserts.
While I’m still making my summer bucket list, I know that making more tarts has to be on my list. I’ve got strawberries coming out of the garden soon, and while that might be my only sweet harvest this year, a tomato tart sounds pretty good too, or an eggplant and pepper quiche. Something that’s easy to whip up and hold all the things.
Today’s tart is has a fresh mango layer that sets in the fridge before adding a creamy coconut vanilla bean layer on top. The setting agent for both layers is gelatin, so it keeps its shape nicely. And those little speckles of vanilla bean resting on the top are in thanks to my secret weapon, vanilla bean paste.
Shop Rodelle Vanilla Bean Paste
I’ve been using it for about 6 years now. It’s so much easier to open and pour than it is to scrape whole vanilla beans off a pod with a pairing knife. I’m sure there are occasions for the later, but for my everyday baking, I love keeping a bottle on hand.
As our calendars over-fill with summer things – barbeques, graduation parties, pool parties, play dates, and generally trying to fit in two missed summers into one, this tart is the perfect thing to bring to all your events. It’s cool and creamy. But I think my favorite part is that you can hold a slice in your hand like pizza. Who needs plates?
So, give it a try and let me know what you think! Happy summer, friends.
Mango Coconut Vanilla Bean Tart
Layers of fun! This fresh mango tart has a creamy layer of mango and a warm vanilla bean and coconut cream layer to top!
- Prep Time: 1 hour 30 minutes
- Cook Time: 4 hours
- Total Time: 5 hours 30 minutes
- Yield: 1 8 inch tart 1x
Ingredients
Crust,
1 ½ cups (204 g) all-purpose flour
1/3 cup (25 g) powdered sugar
1/4 tsp. salt
½ cup (113 g) butter, chilled and cubed
1 egg yolk
½ tsp. Rodelle vanilla paste
2 tsp. (10 g) cold water
Mango Filling,
1 1/2 cups (360 g) fresh mango, cubed
½ cup (90 g) canned coconut cream
1/8 cup (30 g) lemon juice
1/3 cup (67 g) sugar
1 ½ tsp. powdered gelatin
¼ cup (85 g) cold water
Coconut Vanilla Bean layer,
½ tsp. gelatin
2 Tbsp. (28 g) cold water
¾ cup (135 g) canned coconut cream
¼ cup (57 g) heavy cream
2 Tbsp. (25 g) sugar
1 Tbsp. Rodelle vanilla paste
Whipped cream to top
Instructions
The crust || Preheat the oven to 400 degrees.
Place flour, powdered sugar and salt in a food processor and pulse to combine. Add in the chilled butter and place on high until the flour mixture is coarse and forms a ball when pinched together. Add in the egg yolk and cream and mix on low until the dough pulls away from the sides of the bowl and forms into a ball. Turn out the dough and form into a disk. Cover with plastic wrap and place in the fridge to chill for 1 hour.
Lightly dust a clean work surface and roll out the dough into a 9–10-inch round. Place on top of a 9-inch tart pan. Lift the edges of the dough and tuck into the corners making sure to not stretch the dough. Remove the excess from the edges and place into the fridge to chill 30 minutes or in the freezer 15 minutes.
Preheat the oven to 400 degrees. Score the bottom of the tart crust with a fork. Place a piece of parchment on the top of the crust and fill with pie weights or dry beans. Bake in the oven 15 minutes, remove the parchment and pie weights, and continue to bake another 15 minutes or until golden brown.
The mango filling || Place the mango, coconut cream, lemon juice, and sugar in a saucepan over medium heat. Simmer until the mango has softened, about 5-8 minutes. Using an immersion blender pulse into a puree’. Let the mixture cool for about 10 minutes.
While cooling, place the gelatin powder in cold water and set aside to bloom for 5 minutes.
Whisk the bloomed gelatin into the mango puree’ and pour into the tart shell until filled ¾ the way up*. Place in the fridge to chill for 1 hour.
The coconut vanilla bean layer || Mix the gelatin and cold water together and set aside to bloom for 5 minutes. Warm the coconut cream, whole cream, sugar and vanilla bean paste over the stove just until the mixture starts to steam. Mix in the bloomed gelatin and pour on top of the set mango layer and carefully place back in the fridge to set for another hour.
Top with fresh flowers or whipped cream. Serve chilled and enjoy!
Notes
There may be additional mango filling for varying reasons i.e. the size of your tart pan, if your shell has shrunk.
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This looks so yummy. I’m making it for pie/tart with with my baking club.
Could you give me details about where I might find the gold pearls and flowers for the beautiful finishing touch?