Mango and coconut tart

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Finely grind the rusks in the universal chopper. Pour into a bowl and mix with melted butter. Lightly oil the tart mould with lift-off base (top 23 cm Ø; bottom 21 cm Ø). Spread the crumb mixture in the mould, first at the edge, then press down on the base. Chill for about 30 minutes. Wash the limes in hot water, grate dry and grate the peel. Squeeze all limes.

2. 2

   Cut mangos from the stone. Peel the flesh. Weigh and dice approx. 500 g fruit flesh. Mix pudding powder with 100 ml juice until smooth. Bring 250 ml juice to the boil, remove from the heat. Stir in the pudding powder. Simmer for about 1 minute while stirring. Mix in the mango cubes and 1 tbsp. lime juice, bring to the boil briefly. Put the compote into the mould and chill for about 30 minutes. Soak the gelatine. Mix quark, rest lime juice, lime zest and sugar. Squeeze the gelatine and dissolve. Stir in 1-2 tbsp. quark cream and stir everything into the rest of the cream.

3. 3

   Mix in the mango cubes and 1 tbsp. lime juice, bring to the boil briefly. Put the compote into the mould and chill for about 30 minutes. Soak the gelatine. Mix quark, rest lime juice, lime zest and sugar. Squeeze the gelatine and dissolve. Stir in 1-2 tbsp. quark cream and stir everything into the rest of the cream. Put it in a cold place. As soon as the mixture starts to gel, whip cream until stiff and fold in. Spread the cream on the tart and spread loosely. Cut the rest of the mango into thin slices and decorate the cream with them. Place the tarte in a cool place for 2-3 hours. Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Sprinkle the tarte with it before serving

4. 4

   Put it in a cold place. As soon as the mixture starts to gel, whip cream until stiff and fold in. Spread the cream on the tart and spread loosely. Cut the rest of the mango into thin slices and decorate the cream with them. Place the tarte in a cool place for 2-3 hours. Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Sprinkle the tarte with it before serving

5. 5

   waiting time approx. 3 hours