Thai mango tart

Name: Thai mango tart
Ingredients: 60 g Palm sugar; 300 ml Coconut milk; 1 Tante Fanny quiche and tart dough roll; 400 g Dried pulses (for blind baking); Margarine; 1 Mango (for decoration); 450 g Ripe mango flesh; 15 g agar-agar; 2 Coconut flakes

Fresh, fruity, and irresistibly delicious! This coconut mango tart, inspired by a Thai recipe, instantly brings a summery feeling to the table.

Ingredients

60gPalm sugar

300mlCoconut milk

1Tante Fanny quiche and tart dough roll

400gDried pulses (for blind baking)

Margarine

1Mango (for decoration)

450gRipe mango flesh

15gagar-agar

2Coconut flakes

Preparation

Preheat the oven to 190°C top/bottom heat and prepare the dough according to the instructions on the package.
Grease the tart pan with margarine.
Roll out the dough with the included baking paper, place it in the tart pan, and reinforce the edge with the excess dough.
Prick the base several times with a fork.
Cover the dough with baking paper, fill with legumes, and bake the base on the lowest rack in the oven for 40-45 minutes until golden brown.
Remove the tart pan from the oven, take out the legumes, and let the base cool.
Meanwhile, soak the gelatin in cold water.
Puree the mango pulp with coconut milk and sugar.
Add agar-agar and bring the mixture to a boil while stirring. Let it simmer gently for at least 2 minutes.
Remove the mixture from the heat and pour it over the baked dough base.
Let the tart set in the refrigerator for at least 2 hours.
Peel and slice the mango into thin slices.
Decorate the tart shortly before serving with the mango slices and coconut flakes.