Mango Tart

FOR THE TART DOUGH:

1. In a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy. Beat in egg yolks one at a time. In a separate bowl, mix to combine salt and flour. Alternate between beating in dry ingredients and cream into the butter mixture. Beat until dough forms into a ball. Wrap in plastic and refrigerate until needed.

FOR THE OAT FRANGIPANE:

1. In a stand mixer fitted with a paddle attachment, beat together butter and brown sugar until light and fluffy. Beat in egg yolks one at a time. In a separate bowl, mix to combine salt and oat flour. Alternate between beating in dry ingredients and cream into the butter mixture. Continue to beat until smooth.

FOR THE COCONUT PASTRY CREAM:

1. In a pot over medium-low heat, mix to combine coconut cream, brown sugar, cornstarch, salt, yolks, butter, and vanilla. Bring to a boil. Remove from heat and let cool. Stir in toasted coconut.Refrigerate until needed.

TO ASSEMBLE AND SERVE:

1. Heat oven to 325°F. Press Tart Dough into tart molds to form a tart shell. Spread the bottom of tart shells with a thin layer of Oat Frangipane. Bake until golden brown, approximately 20 minutes. Let tarts cool completely. Fill the tart shells with the Coconut Pastry Cream. On the surface of each tart, arrange sliced mango into a rose pattern. Brush with simple syrup and sprinkle with lime zest.