Mango & Lime Tart with Ginger-Coconut Cream

70 min · 8 servings · baked · chicken · eggs · fruit-tart · impressive · intermediate · june · make-ahead · shareable · snack · summer

A stunning, crowd-pleasing summer tart built on a buttery, flaky puff pastry shell filled with silky ginger-coconut cream and crowned with jewel-bright fresh mango slices. A final hit of lime zest and a drizzle of honey make it look like it came from a patisserie window — but it comes together in under an hour. Perfect for sharing with neighbors on a warm June evening.

Ingredients

• 1 sheet Puff Pastry, thawed overnight in fridge
• 1 unit Mango, peeled, pitted, thinly sliced
• 1 cup coconut milk
• ½ cup milk
• 1½ tbsp Ginger, finely grated
• 2 units Lime, 1 zested and juiced, 1 cut into thin rounds for garnish
• ⅓ cup sugar
• 3 large Egg
• 2 tbsp butter
• 2 tbsp flour
• salt
• 2 tbsp honey
• 2 tbsp cilantro, leaves picked, for garnish

Steps

1. Blind-Bake the Shell: Preheat your oven to 400°F (200°C). Unfold the thawed puff pastry sheet onto a parchment-lined baking sheet. Score a 1-inch border all the way around with a sharp knife — don't cut all the way through. Prick the inner rectangle all over with a fork (this keeps it flat). Chill in the fridge for 10 minutes while the oven heats.
2. Blind-Bake the Shell: Bake the pastry for 18–22 minutes until deeply golden and puffed at the border. As soon as it comes out, use the back of a spoon to gently press the inner rectangle down flat — you're creating a well for the filling. Let it cool completely on the pan.
3. In a small saucepan over medium heat, combine the coconut milk, milk, and grated ginger. Warm until steaming and just beginning to simmer — do not boil. Remove from heat and let the ginger steep for 5 minutes.