This is our fourth recipe for the Saturday cooking group Weekend in a French Kitchen cooking from Daniel Boulud's Cafe Boulud Cookbook, Mango, Kiwi, and Coconut Custard Tart, found on page 254.
The ingredient list: flour, butter, salt, egg, unsweetened dried coconut, sugar, egg, whole milk, cream, mango, and kiwis.
The combination of mango, coconut, and kiwi in a tart is not one I have had before and it seemed like a lot of flavors touching all at once, but it did work nicely and we enjoyed the tropical aspect of it.
Mark always thinks desserts look better with a dollop of whipped cream crowning them, so that addition was my own for him.
This recipe made one 8-3/4" tart specified and then I had enough dough to also make another 6" tart by using an additional kiwi and the other half of the mango left from the first tart. It was just way too much custard to put into one tart and when the dough was rolled out to size and thickness stated, I had plenty for the other tart (my tart pans are French and I think they are more petite in depth than American tart pans in general)...this is more of a note to myself for the next time I use this dough recipe, but I thought maybe others would like knowing that as well. The dough recipe we all used (on page 353) says it actually makes a 9-1/2" tart, so that accounts for the extra dough I ended up with when rolling it all out. If you don't want to make two tarts, you could freeze the dough for another time. Definitely worth a repeat.
If you would like to see how the others fared, click here and follow the links. Next week's recipe is Boston Mackerel au Vin Blanc, page 28.