Coconut and Mango Tart with Macadamia Nut Crust

Coconut and Mango Tart with Macadamia Nut Crust

Serves 10 to 12

A crust of buttery, rich macadamia nuts paired with a creamy coconut and mango filling creates a lush, tropical-inspired dessert. Note that the filling needs to chill for several hours before serving and be sure to use regular unsweetened coconut milk in this recipe, not a light or low fat version.

Ingredients: 
  • Filling
  • 6 ounces firm silken tofu
  • 1 cup unsweetened coconut milk
  • 1/4 cup sugar
  • 1 cup unsweetened coconut, toasted
  • 1 cup finely diced mango
  • Crust
  • 1 cup macadamia nuts
  • 1/3 cup brown rice flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons water
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Method: 

For the filling, put tofu into a large bowl and beat with an electric mixer until softened and creamy. Add coconut milk, sugar and 3/4 cup of the coconut. Blend just to combine then stir in mango. Cover with plastic wrap and refrigerate until slightly thickened, at least 6 hours.

For the crust, preheat oven to 400°F. Grease a 9-inch tart pan; set aside.

In the bowl of a food processor, pulse nuts, flour, sugar and salt until mixture is the consistency of bread crumbs. Sprinkle in water and pulse until mixture begins to clump together. Press into prepared pan, spreading evenly over bottom and up the sides of the pan. Bake for 12 to 14 minutes, or until shell is golden and crisp. Remove from oven and let cool completely.

When ready to serve, pour chilled filling into crust and smooth top with a spatula. Sprinkle with remaining 1/4 cup coconut and serve.

Nutritional Info: 
Per Serving:250 calories (170 from fat), 19g total fat, 10g saturated fat, 0mg cholesterol, 70mg sodium, 19g carbohydrate (2g dietary fiber, 12g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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