When my sister was graduating with her undergraduate degree in English last May, I had to show up to the ceremony with a little treat for her to eat afterwards.
This tart is incredibly easy to put together and is flavorful yet light. I first saw it on Zen Can Cook, thinking it was odd that a recipe so simple would be on his site. Then I knew it was destiny when fellow DC food-blogger Olga of Mango & Tomato re-created it with some crystallized ginger. How could you go wrong with mango and ginger?
I was a bit lazy, which yielded a more “rustic” result. I used pre-chopped mango from the store instead of slicing my own, which made the tart a bit more clunky and testy when slicing. But the end result was still scrumptious and looked perfect for the occasion in my Panibois Baking Molds wrapped with ribbon and cute graduating owls.
Mango Ginger Tart with Pistachio & Coconut Recipe
By Published: May 16, 2014
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 35 mins
- Ready In: 45 mins
Inspired by Mango & Tomato who adapted from Zen Can Cook.
Ingredients
- 1 sheet puff pastry 8 inch by 8 inch
- 4 mangoes ripe
- 2 tablespoons water
- 2 tablespoons sugar plus extra for sprinkling
- 2 tablespoons crystallized ginger chopped
- 2 tablespoons coconut oil melted
- ⅓ cup pistachios shelled & chopped
- 1 tablespoon unsweetened coconut garnish
Instructions
- Preheat the oven to 375 ℉.
- Slice each mango in half along the pit and reserve on a plate. Cut the remaining flesh around the pit and chop roughly.
- Add the chopped mango to a small saucepan with 2-3 tablespoons of water and the crystallized ginger. Depending on the sweetness of your mangoes, you might want to add a sprinkle of sugar.
- Cook on medium-low heat until very soft and most of the liquid has evaporated. Blend in a food processor to make a smooth puree then allow to cool.
- Roll out the thawed puff pastry onto a silpat lined cookie sheet. Using a fork, make holes in puff pastry, leaving a ¼ inch border.
- Spread a thin layer of the fruit puree on the pastry, leaving the ¼ inch border from the previous step.
- Slice or chop the reserved mango halves and layer on top of the puree.
- Brush the mango slices with melted coconut oil and sprinkle with sugar.
- Bake the tart for 30 minutes. Top with chopped pistachios and coconut and bake for 5 more minutes.
- Take the tart out of the oven and allow to cool slightly before cutting. Serve warm or at room temperature.
- Cuisine: French
I just bought a whole bunch of pistachios the other day, and had no idea what to do with them. This looks like the perfect solution!
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