John Myers
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Coconut Mango Tart and Melon Sorbet
The perfect coconut mango tart and melon sorbet recipe with a picture and simple step-by-step instructions.
Coconut Mango Tart:
For the dough:
- 220 g Flour
- 70 g Sugar
- 80 g Butter
- 1 Pc. Egg
- 1 pinch Salt
- 1 tsp Lime zest
- 1 tbsp Water cold
For the ragout:
- 1 Pc. Mango
- 10 Pc. Mint leaves
- 1 Pc. Juice of 1/2 lemon
- 25 Pc. Blueberries
For the filling:
- 50 g Lemon curd
- 100 g Whipped cream
- 4 tbsp Coconut yogurt
- 35 g Powdered sugar
- Dried chickpeas
Melon sorbet:
- 250 g Watermelon
- 250 g Honeydew melon
- 50 g Honey
- 1 tbsp Lemon juice
Tart base:
- Put all the ingredients for the dough in a bowl and knead into a smooth dough. Wrap it in cling film and put it in the fridge for 1 hour.
Ragout:
- Meanwhile, peel the mango and cut into fine cubes. Wash the mint leaves and blueberries. Cut the mint into fine strips and put everything in a bowl. Mix with the lime juice and possibly add a little more sugar if the mango is not yet fully ripe.
Filling:
- Whip the cream until stiff. Mix the powdered sugar with the yogurt until smooth, carefully fold in the cream.
Tart:
- Work the base quickly on a floured work surface and roll out about 5 mm thick. Thoroughly butter the tart pan and add the batter. Press in the edges and cut off the excess dough.
- Place baking paper on the dough and weigh down with chickpeas. Bake the base at 175 degrees (top and bottom heat) for about 25 minutes until golden brown and allow to cool. Then remove from the mold.
- Put lemon curd on the base and spread evenly. Then pour the coconut filling over it and distribute it wildly. Finally, spread the ragout over it.
Melon sorbet:
- Cut the flesh of the melons into pieces, removing the stones. Puree the pieces with the honey and lemon juice individually in a blender. Let solidify in the freezer and stir every 30 minutes to prevent crystals from forming.
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