For the tart cases::

  • Butter 100.0 g
  • Icing sugar 50.0 g
  • Egg yolk 40.0 g
  • Plain flour 225.0 g

For The filling:

To assemble:

  • Coconut flakes 50.0 g
  • Raspberries 100.0 g
  • Dried Raspberries 10.0 g

A refreshing mango tart with toasted coconut flakes and fresh raspberries.



  1. For the tart cases::

    • Cream the butter and icing sugar together until pale in colour
    • Whisk in the beaten egg yolk until the mix is smooth.
    • Gradually add the flour to the mix until a smooth paste if formed.
    • Do not overwork at this point.
    • Wrap the pastry in clingfilm, label and refrigerate until required for use allowing at least one hour to rest.
    • Roll out the pastry between two sheets of baking parchment to 5mm thick
    • Line the desired tart cases with the pastry dock the bottom with a fork.
    • Line the cases with baking parchment and fill with baking beans or rice
    • Baking in the oven at 180c for 20 minutes, remove from the oven and remove baking beans and parchment.
    • Return to oven for 5 minutes or until cooked.
  2. For The filling:

    • Pour the cold milk into a mixing bowl and add the Carte D'or mango mousse mix.
    • Whisk the mousse on a slow speed for2 minutes then increase the speed to high and whisk for a further 5 minutes.
    • Cover until required.
  3. To assemble:

    • Take the tart cases and fill with the prepared Mango mousse, levelling off with a pallet knife.
    • Place into the fridge and chill for 2 hours.
    • Decorate with toasted coconut flakes and fresh raspberries, then dusted with dried raspberry powder.