Here is a twist on Thailand’s very favorite sweet treat!
Borrowing from the traditional Thai pairing of sliced fresh mango eaten with sticky rice drizzled with coconut cream, I have instead made a tart with a coconut jasmine rice pastry cream scented with kaffir lime leaves that is topped with freshly picked sliced mango. This tart makes a tantalizingly colorful presentation that is sure to make a stellar tropical finale for a summer meal and well worth the little extra effort. For more information about Thailand’s mango and sticky rice (click here)
Of course choosing your mangoes is paramount. Ideally they should be freshly picked, plump, blemish free, and firm with an ever so slight give when very gently pressed. Their aroma should be flowery without a hint acidity. There are of course many varieties to choose from ranging from deep green, yellow, pastel yellow, orange, and various shades of red. Best to buy them not more than a day before you intend to use them and refrigerate them to slow down the ripening process. Peel, slice, and arrange the mango over the pastry cream just before serving for maximum flavor and freshness.
The rest of the preparations can be made in advance and refrigerated until you are ready to serve.
Fresh Mango Tart with Coconut Jasmine Rice Pastry Cream
Sweet Pastry (pate sablee) Tart Shell 10 or 11 inches, fully baked
As making the tart shell requires several steps including chilling the dough at several stages, as well as baking it, it is best to get this out of the way in advance. A fully baked tart shell cooled to room temperature and sealed n a large freezer bag will keep well in the refrigerator for several days.
Everyone who bakes has there own favorite tart pastry dough recipe so the choice is yours. Like many cooks I am always trying different recipes in a search of that perfect pastry dough that is easy to handle, sturdy when baked, and has at sweet crumbly sand like texture that classic tart shells should embody.
Likewise you can cook the rice and make the pastry cream in advance as well. Both will be combined and refrigerated until you are ready to assemble the tart.
For the Coconut Jasmine Rice
- ½ cup Thai jasmine rice
- 2 cups coconut milk
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 3 kaffr lime leaves
Preheat the oven to 325f/170c
After briefly boiling the rice finishing off the rice in the oven avoids the inevitable scorching of the rice in the bottom of the pan when cooked on the stove top.
Place all the ingredients in a heavy bottomed oven proof sauce pan set over medium heat on the stove top. Stir occasionally as the liquid heats up to a boil. Once boiling reduce the heat to a gentle simmer and cook for 5 minutes while stirring so the rice doesn’t stick to the bottom of the pan.
Cover the pan with a lid and place it in the preheated oven and bake for 25 to 30 minutes, stirring once about half way through the baking time. Remove from the oven, remove the kaffir lime leaves and discard, and set the rice aside to cool.
For the Coconut Pastry Cream
- 2 cups coconut milk
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 3 tablespoons cornstarch
- ½ cup granulated sugar
- 2 large organic eggs
- 4 tablespoons unsalted butter
Have ready a mixing bowl with a fine mesh strainer set over the bowl.
Place the coconut milk in a heavy bottomed sauce pan over medium low heat. Stir in the vanilla extract and drop in the kaffir lime leaves. Stir now and again while the coconut milk is heating.
Meanwhile, in a mixing bowl whisk together the corn starch and sugar. Then add the eggs and whisk until smooth.
Once the coconut milk is just under a boil ladle about a third of the hot coconut milk slowly into the egg cornstarch mixture while whisking continuously until incorporated.
Then pour the egg mixture back into the hot coconut milk and whisk continuously. The mixture will thicken after about 2 minutes with a custard like consistency. Continue to heat while continuously whisking until the custard is just about to break into a simmer with just a few little bubbles appearing on the surface. You do not want the custard to boil as the eggs in the mixture will begin to curdle! Promptly remove the pan from the stove and pour the pastry cream through a fine mesh strainer into the bowl. This will stop the cooking and remove any curdling that may have occurred. Discard the kaffir lime leaaves.
Let cool a few minutes and then stir in the butter, a tablespoon full at a time, while whisking until the pastry cream is very smooth.
Place the bowl of pastry cream on a cooling rack and press cling film directly onto the surface to avoid a skin forming on the surface as it cools.. Cool to room temperature and refrigerate if not using immediately.
When both the coconut rice and the pastry cream have cooled to room temperature add the rice to the pasty cream and fold it in until evenly distributed. Then cover with cling film and refrigerate for about an hour or more before assembling the tart.
- 2-4 mangoes depending on size
Peel the mangoes with a vegetable peeler and slice the mango into thin pieces lengthwise with the knife slicing parallel to the center stone/seed. Cover and refrigerate.
Assembling the Tart
Remove the fully baked tart shell from the refrigerator. Spoon the coconut rice pastry cream into the tart shell to about three quarters full and smooth the surface evenly. Cover the tart with cling film and refrigerate until well chilled.
Arranging the freshly sliced mango over of the pastry cream should be done as close to serving time as possible for maximum freshness!
Arrange the sliced mango over the surface of the pastry cream to your liking, trimming the mango slices as needed. Serve promptly, or cover the tart and refrigerate for an hour or so before serving.