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Mango Coconut Macaroon Tart

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Serves: 4

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I wanted to bake something different (No chocolate) and got my hands on some desiccated coconut. You know I was obsessed with strawberries for a while but as the summer trudges along, mangoes are now, holding my interest! I wanted a nice nutty and nutritious tart base and had some ragi flour lying around (I had earlier used it while making biscotti and it had imparted a nice nutty, almost chocolaty flavor to my biscotti) - so in it went with a small amount of almonds and butter and that was my tart base. Now, all I needed to do was think of a filling, coconut and mangoes pair so well with them.

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Ingredients

For the tart

  • ¼ cup almonds
  • 1 cup ragi flour (or millet flour)
  • ¼ cup all-purpose flour
  • ½ cup butter
  • 2 tablespoons brown sugar

For the filling

  • 6 tablespoons brown sugar
  • 1 large mango (cut into bite sized chunks)
  • 4 oz desiccated coconut

Method

  • Preheat the oven to 200C.  I just pulsed all the ingredients for the tart together in my mixer and cooled it a bit in a my fridge. 
  • Though, the pastry was still soft to roll out I almost had to spread it into the tart pan I was baking it into. 
  • It fit a 6" round tart tin and I had some leftover that I saved for later.
  • I blind baked it with beans. I rolled out the tart and put it in my tart tin. Forked it a bit. Put a parchment over it, added some lentils and beans and then baked it for about 20 minutes.
  • For the filling:
  • Stir together egg whites, coconut and sugar. 
  • Now spoon the mixture into the tart tin and add chunks of mango to the tart so the fruit is visible. 
  • Bake for 20-25 minutes till the peaks are browned. 
  • Serve warm with ice-cream or whipped cream.

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