Ingredients
Method
Make the crust
- In a bowl, beat softened unsalted butter with powdered sugar until pale and creamy. Add egg and vanilla extract. Mix to combine. Add all-purpose flour and a pinch of salt. Bring everything together into a smooth dough.
- Place the dough between two sheets of parchment paper and roll it out to a 3mm thick sheet. Chill in the fridge for 1–2 hours.
Shape and bake the crust
- Remove the dough from the fridge and let it rest at room temperature for a few minutes. Line a 21cm tart pan with the dough, pressing gently into the edges. Trim the excess with a knife. Poke the base with a fork and freeze for 30 minutes.
- Preheat your oven to 170°C (338°F). Line the crust with parchment or foil and fill with pie weights (rice, beans, or salt). Blind bake for 30 minutes. Remove the weights and let the crust cool completely.
Make the mango filling
- In a saucepan, add mango puree and sugar. Cook over medium heat until the sugar dissolves and the mixture begins to bubble. Take it off the heat and whisk in coconut milk, fresh cream, and agar-agar. Return to the heat and cook until slightly thickened and small bubbles form at the edges. Strain through a fine sieve. Pour over the baked tart shell and let it set.
Make the coconut jelly layer
- In a saucepan, whisk together coconut milk, sugar, and agar-agar. Cook over medium heat until slightly thickened and bubbling at the edges. Let it cool for a minute, then pour gently over the mango layer.
Chill and garnish
- Refrigerate the entire tart for 4–6 hours until set. Garnish with mango slices, pomegranate seeds, passion fruit, coconut pieces, and mint leaves.
Notes
Storage Instructions
- Room temperature: Best avoided — the coconut layer may soften.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: You can freeze the whole tart (wrapped well) for up to 1 month. Thaw overnight in the fridge before serving.