Mango Tart with Coconut Crust

My dad is participating in "Men in the Kitchen," a fundraiser for a local family shelter.  This entails cooking a several-course meal for 8 guests (who buy expensive tickets!) with relatively no cook space at the venue.  My dad is a man of many talents, but he doesn't have much experience in the kitchen.   Luck just so happens that the event is between rotations for me in February (ie, I can come home).  He called and asked if I'd help plan the menu.  Of course!!

Toasting Coconut...do it in a pan and stir a lot!!

We decided an island theme would be fun, so the menu consists of:
1: scallops with mango avocado salsa
2: grilled shrimp salad
3: lobster bisque
4: coconut chicken, crab cake and red beans and rice
5: trio of mango tart, white chocolate truffle, and key lime pie

Whew!  That's quite a project.  After we found our recipes, I thought it would be a good idea to try some of the more challenging ones while I was home over Christmas break.  This tart is definitely one of our more challenging ventures.  While preparing, I was just there for "moral support."  He really did the whole thing alone!  Well done, dad!

To cut a mango, slice off the top and bottom, then take the
peel off.  Slice the flesh from around the seed (you'll
feel the difference between the two)

Mango Tart with Coconut Crust
For the Crust
1/2 cup sweetened flaked coconut
3/4 cup all purpose flour
7 Tbsp cold unsalted butter, cut into bits
1/3 cup confectioner's sugar
1/4 tsp salt
1 Tbsp ice cold water

For the filling
2 1/2 cups chopped ripe mango (you can use frozen chopped mango) plus 1 ripe mango, peeled and sliced
3 Tbsp granulated sugar
2 Tbsp fresh lime juice
1 tsp unflavored gelatin (from 1 envelope)
1/2 cup heavy cream
1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Toast coconut in a dry non-stick pan over medium heat until lightly toasted.  Transfer to plate and cool to room temperature.  To make crust, pulse together flour, coconut, butter, confectioner's sugar and salt in a food processor until combined.  Add the 1 Tbsp water and pulse until dough just begins to form a ball.  Press dough into the bottom of a 9" fluted tart pan with removable bottom and up the sides and freeze for 10 minutes.  Place pan on the baking sheet in the middle of the oven until golden, about 25 minutes, then cool completely on a rack.

Prepare the filling while the crust bakes:  Puree chopped mango (2 1/2 cups) with sugar, lime juice and a pinch of salt in a food processor until smooth, about 1 minute.  Transfer 1/4 cup of puree into a heat-proof glass bowl and sprinkle over gelatin packet.  Heat gently over double boiler (a pan of similar size with 2" simmering water) until gelatin is dissolved.  Stir in remaining puree.

Beat cream in a large bowl with an electric mixer until it holds stiff peaks.  Beat in vanilla extract.  Fold in puree.  Refrigerate puree for 1 hour until thickened, stirring occasionally.

Assemble tart: Remove the sides of the tart pan and spoon filling into crust, smoothing top.  Chill, loosely covered until filling is set, at least 8 hours.  Before serving, let stand at room temperature for 15 minutes, but no longer than 30.  Scatter sliced mango over top, leaving 2" border around edge.