This is still a draft of the recipe. Once I get another can of mango pulp I'll try it again and post the exact amounts.
The tart has 4 layers. A biscuit crumb layer at the bottom, then a cake layer, a coconut cream layer and finally a mango cream layer at the top.
Preparation time: depends!; made 6
Ingredients:
| Biscuit layer: | |
| Biscuits | |
| Butter/margarine | |
| Cake layer: | |
| Sponge or white cake | |
| Coconut layer: | |
| 250 ml | Coconut cream |
| Pinch of salt | |
| 2 tbsp. | Cornstarch |
| 2 oz | Sugar |
| 1 | Egg |
| Mango layer: | |
| 250 ml | Unsweetened mango pulp |
| Pinch of salt | |
| 2 tbsp. | Cornstarch |
| 2 oz | Sugar |
| 1 | Egg |
| 1oz | Butter/margarine |
Method:
Crush the biscuits (about 200g?) and add some melted butter (or margarine if you need it to be dairy free) (about 2 tbsp?). Stir well to combine and press into the bottom of the dish.
 |
| These are some Santa cookies leftover from Christmas |
Take a pre-baked sheet cake. It can be any kind. I used some left over cake from my daughters birthday. You can use sponge cake or any butter cake. It should not be very thick. About 1 cm should do. Cut it to shape and place it on top of the biscuit base. If you have some left over cake "crumbs" you could mix them with a bit of buttercream and press them on top of the biscuit base.
 |
| Here you can see that the biscuit layer is very thin approx. 0.5 cm and the cake is about 1 cm. The "pudding" layers are also about 1 cm. Notice that the coconut layer is thinner in the middle than on the sides. This is because the cake layer was not flat |
Make the coconut pudding. This is just a pastry cream substituting the milk with coconut milk and leaving out the butter. Coconut milk is very fatty. You don't need any more fat. If you don't have coconut cream just use any type of coconut milk. Just be aware that you may have to add more cornstarch to make the pudding thick enough. In a small saucepan bring the coconut milk/cream and the salt to just under a boil. While it's heating whisk together the cornstarch and the sugar. Add the egg to the mix and whisk until smooth. Then take 1/3 of the hot milk and add it to the egg mixture whisking continuously. Once well combined pour the egg mixture back into the hot coconut milk and whisk. Bring the mixture to a boil, whisking all the time. Once it thickens remove from the heat and allow to cool. Pour the coconut pudding on top of the cake while it is still warm and allow it to cool.
While it is cooling make the mango pudding. The process is the same as above just substitute mango pulp for the coconut. If your mango pulp is sweetened omit the sugar from the recipe. Add the butter (or margarine for a dairy free variety) once you remove the pan from the heat. Add a tablespoon at a time and whisk each time until well combined.
Pour the mango pudding on top of the coconut pudding. Cover with cling wrap and allow to set. Decorate with fruit and some mango pulp and serve.
