I took a look at the ingredients combos book and found out that mango create a very good pair with rhubarb. There are lots of interesting and flavourful combination with rhubarb, even on this blog but I decided to do something new. In the cake you will find also a hint of coconut and a pinch of rose. They are not very clearly detectable as themselves but tie everything together and give the final touch. Enjoy!
1 tart 4.5 inch x 12 inch
Ingredients for the base:
- ½ cup softened butter
- 5 tablespoons icing sugar
- 1 egg
- 1 ¾ cups flour
- 2 tablespoons shredded coconut
- 1 tablespoon dried rose petals, ground to powder
- 190 g coconut condensed milk (sweetened)
- 1 big ripe mango, blended to puree
- 1 egg
- 1 egg yolk
- 4-5 rhubarb stems
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour with shredded coconut and rose powder still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make filling: mix all ingredients together until became thick and smooth mixture.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular pan size. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Bake at 350°F for 20 minutes. During this time cut rhubarb in short pieces the same length as the width of your pan. Remove the tart from the oven and arrange rhubarb stems on the top of the filling. Bake for further 25 minutes. Cool after baking on a wire rack.
Tags: coconut, mango, rhubarb, rose.