Mango, Kiwi and Coconut Custard Tart

Cindy Thomas, July 25, 2015

Mango, Kiwi and Coconut Custard Tart

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.

 

 

Pate Sablee dough in progress

The tart dough ready for the refrigerator

Fresh mango and kiwi

Tart ready for the coconut custard

 

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.

 

Mango, kiwi and coconut custard tart with a riesling by candlelight!

 

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

Comments

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4 thoughts on “Mango, Kiwi and Coconut Custard Tart”

  1. Cakelaw says:

    This tart was good, but it seems we all found the dough too sticky/hard to work with.

  2. Colleen DuVall says:

    Your tart looks perfect!

  3. Kayte says:

    Your tart looks beautiful. I didn’t find the dough hard to deal with but my little fruits showed up in some places and not others so it looks like I didn’t have kiwi in half of the tart. Boo on that. It was delicious and once I figured out the discrepancy in tart dough and tart pan size, I am set for next time with notes in my book. It was even better the next day as you said.

  4. corri says:

    Great blog!

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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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