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.
For the Tart
- 125 almonds
- 250 ragi flour (or millet flour)
- 63 all-purpose flour
- 125 butter
- 2 tablespoons brown sugar
For the Filling
- 6 tablespoons brown sugar
- 1 large mango (cut into bite sized chunks)
- 100 desiccated coconut
Mango Coconut Macaroon Tart is a community recipe submitted by Ruchi Simply Food and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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.