Passion Fruit & Coconut Tart with Mango Sorbet

⏱ 180 min · Serves 8

A sharp, silky passion fruit curd set in a coconut shortbread shell, crowned with toasted coconut and served with a scoop of intensely fragrant mango sorbet. Tropical, tangy and properly restaurant-worthy — the sorbet needs no machine, just a blender and patience.

Per serving: 610 kcal · 8.5g protein · 72.0g carbs · 32.0g fat

Ingredients

• For the mango sorbet:
• 600g ripe mango flesh (about 3 large mangoes), frozen in chunks
• 120g caster sugar
• 100ml water
• 1 tbsp lime juice
• 1 tbsp liquid glucose or honey (keeps it scoopable)
• For the coconut pastry:
• 200g plain flour
• 30g desiccated coconut
• 70g icing sugar
• pinch of fine salt
• 125g cold unsalted butter, cubed
• 1 large egg yolk
• 1-2 tbsp ice-cold water
• For the passion fruit & coconut filling:
• 12 passion fruit (about 180ml strained juice)
• 4 large eggs plus 2 yolks
• 150g caster sugar
• 150ml coconut cream (thick part of a chilled tin)
• 100g unsalted butter, cubed
• 1 tbsp cornflour
• To finish:
• 20g coconut flakes, toasted
• pulp of 1 extra passion fruit

Method

1. Make the sorbet syrup: heat sugar, water and glucose until dissolved, then cool completely.
2. Blend the frozen mango with the cooled syrup and lime juice until smooth and thick. Scrape into a container and freeze 2-3 hours, stirring once after an hour. (If you have a machine, churn instead.)
3. Pastry: pulse flour, coconut, icing sugar and salt, add butter and blitz to fine crumbs. Add yolk and just enough water to bring together. Flatten to a disc, wrap, chill 30 minutes.
4. Roll to 3mm and line a 23cm loose-bottomed tart tin, leaving a little overhang. Chill 20 minutes. Heat oven to 180C/160C fan.
5. Blind bake with baking paper and beans for 20 minutes, remove beans and bake 8-10 minutes more until sandy and golden. Trim the overhang. Lower oven to 150C/130C fan.
6. Filling: halve the passion fruit, scoop the pulp and press through a sieve to get about 180ml juice. Whisk eggs, yolks, sugar and cornflour in a bowl.
7. Warm the passion juice and coconut cream in a pan, pour onto the eggs whisking, return to the pan and cook gently, stirring, for 4-5 minutes until thickened to a custard. Off the heat, whisk in the butter a cube at a time, then strain.
8. Pour into the warm tart shell and bake 18-22 minutes until just set with a slight wobble. Cool completely, then chill at least 1 hour.
9. Scatter with toasted coconut flakes and spoon over fresh passion fruit pulp. Slice with a hot knife and serve each wedge with a scoop of mango sorbet.