Ingredients
Coconut Tart Shells
Passionfruit Curd
Directions
- 1
Rub together icing sugar, cornstarch, coconut flour, and butter together with your fingers until crumbly.
- 2
Add egg and combine.
- 3
Add flour and gently knead until no dry flour remains.
- 4
Refrigerate dough for 2 hours and then roll between two parchment sheets to 2mm thickness. Freeze for 10-15 minutes.
- 5
Cut out 6 strips 24cm x 2cm each and 6 discs 8cm wide.
- 6
Butter six 8cm perforated tart rings and line with the bottom first.
- 7
Line the strips, cutting off any excess overlap (leave a little extra to pinch the ends together). Use your fingers to gently seal the bottom and sides together. Cut off any excess off the top and freeze the shells for 30 minutes.
- 8
Bake at 180°C for 18-20 minutes or until golden brown.
- 9
Once cooled, brush the sides of the tart with some melted white chocolate or neutral glaze and roll it in unsweetened coconut flakes.
- 10
Soak gelatin powder in a few teaspoons of cold water.
- 11
Mix together passionfruit juice, lemon juice, and sugar on very low heat until roughly around 30°C.
- 12
Add eggs and continue stirring with a spatula constantly until the mixture thickens and looks custardy (Around 82°C)
- 13
Take off heat and strain into a container. Add soaked gelatin and mix until completely incorporated.
- 14
When the mixture is around 33-35°C, add butter and blend using an immersion blender.
- 15
Place diced mangoes in tart shell and pour curd evenly into tart shells and refrigerate overnight.
