Thai-Inspired Mango Sticky Rice Tart

Name: Thai-Inspired Mango Sticky Rice Tart
Ingredients: 1- cups water (for cooking rice); 1 cup Thai jasmine rice; : cup sugar (for making syrup); B/d cup water (for making syrup); 1- cups Thai coconut cream (unsweetened thick coconut cream); ¼ teaspoon salt; 1 Press-In Cookie Dough crust (10- or 11-inch (25- or 28-cm), baked); 3 ripe medium mangoes (peeled, pitted, evenly sliced)

A sweet tart inspired by the classic Thai dessert mango sticky rice, made with fragrant jasmine rice cooked in coconut milk, spread over a crisp cookie tart base and topped with fresh mango slices.

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Inspired by the beloved, iconic Thai dessert mango sticky rice, this creative tart reimagines its signature tropical, creamy flavors in a delightful pastry format. The aromatic jasmine rice, slow-cooked in rich coconut milk, is layered over a buttery cookie tart crust, then finished with bright, juicy fresh mango slices for a perfectly balanced, refreshing sweet treat.

Ingredients

water (for cooking rice) 1- cups

Thai jasmine rice 1 cup

sugar (for making syrup) : cup

water (for making syrup) B/d cup

Thai coconut cream (unsweetened thick coconut cream) 1- cups

salt ¼ teaspoon

Press-In Cookie Dough crust (10- or 11-inch (25- or 28-cm), baked) 1

ripe medium mangoes (peeled, pitted, evenly sliced) 3

Instructions

Step 1

Put water into a medium-sized thick-bottomed stew pot with a tight-fitting lid, bring to a gentle boil. Add rice, stir once. Reduce heat to medium-low (not the lowest setting), cover and cook for 20 minutes.

Step 2

While the rice is cooking, make a syrup with sugar and water. Mix the sugar and water together in a small stew pot and heat over low heat. Stir 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 there is a small amount of undissolved sugar crystals). Gently stir coconut milk and salt into the hot syrup until smooth.

Step 3

Scrape the hot rice into the sweet coconut milk mixture, and gently mix with a large rubber spatula. The mixture will be very thin at this point. Leave the rice in the bowl, uncovered, until it cools completely and absorbs most of the coconut milk, approximately 3 hours. Cover the bowl and let it rest at cool room temperature.

Step 4

When ready to serve, scrape the coconut rice into the tart shell and smooth it out with a small spatula. Arrange the mango slices in an overlapping concentric circle pattern on top of the rice, reserving a few of the smallest mango slices for the center of the tart.