Mango & Rice Tart
A sweet tart inspired by Thai mango sticky rice. Jasmine rice is simmered with coconut milk to create fragrant coconut rice, spread over a biscuit tart base and topped with fresh mango slices.
Ingredients
water (for cooking rice)
1¼ cups
Thai jasmine rice
1 cup
sugar (for syrup)
½ cup
water (for syrup)
⅓ cup
Thai coconut cream (unsweetened thick coconut cream)
1¼ cups
salt
¼ teaspoon
Press-In Cookie Dough crust (10- or 11-inch (25- or 28-cm), baked)
1
ripe medium mangoes (peeled, pitted, and neatly sliced)
3
Instructions
1
Step 1
Place the water in a medium heavy-bottomed saucepan with a tight-fitting lid and bring to a gentle boil. Add the rice and stir once. Reduce the heat to medium-low (not the lowest setting), cover, and cook for 20 minutes.
2
Step 2
While the rice cooks, make the syrup with the sugar and water. Combine them in a small saucepan and heat over low heat, stirring occasionally until all the sugar dissolves. Once the syrup comes to a boil, continue cooking for 3 minutes, then scrape it into a heatproof bowl (it is fine if a few undissolved sugar crystals remain). Gently stir the coconut cream and salt into the hot syrup until smooth.
3
Step 3
Scrape the hot rice into the sweetened coconut cream and gently combine with a large rubber spatula. The mixture will be very thin at this point. Let the rice sit in the bowl, uncovered, until completely cooled and it has absorbed most of the coconut cream, about 3 hours. Cover the bowl and let stand at cool room temperature.
4
Step 4
Just before serving, scrape the coconut rice into the tart shell and smooth with a small offset spatula. Arrange the mango slices on top of the rice in overlapping concentric circles, reserving the smallest mango slices for the center of the tart.
