Cindy Thomas, July 25, 2015
Mango and coconut are two of my favorite flavors, so I was excited to try this tart. One thing that I found surprising was the fresh kiwi and mango are baked into the custard. The baked kiwi with its bright acidic flavor gives a nice balance to the richness of the coconut custard.
The shell for this dessert is made from Boulud’s Pate Sablee dough. I found this dough easy to make, but difficult to work with once it was rolled out. It fell apart easily and I had to make several attempts, but finally was able to get it into the pan! The flavor of this shell after baking is delicious and well worth the effort.
I love the beautiful color combination of the mango and kiwi. Once the coconut custard is poured over the fruit, it’s ready to bake. The recipe calls for baking it 20-25 minutes, but mine took 40 minutes of baking before the custard set.
I thought the tart tasted especially good after it was chilled overnight. Paired with a glass of Riesling, this dessert is a wonderful way to end a warm summer day.
If you’d like to make this recipe, it can be found in this cookbook: Daniel Boulud’s Cafe Boulud Cookbook
Also, if you’d like to see how other members of Weekend in a French Kitchen fared with this recipe, check out this link: LYL Mango, Kiwi and Coconut Custard Tart