A Jerry James Stone Recipe
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YellowIngredients
- 3 cups shredded coconut
- 4 eggs, separated
- ⅓ cup coconut palm sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
- 5 cups mango chunks (about 5 mangoes)
- ½ cup fresh squeezed lemon juice (2 large lemons)
- ⅓ cup honey
- 8 tablespoons butter, cut into pieces
Instructions
- Let's get ready! Preheat your oven to 350 degrees F, and grease a rectangular fluted tart tin (11x 4) with butter. You can also use small fluted tart tins or brioche molds for this recipe.
- Thoroughly mix together the 3 cups coconut, 4 egg whites, 1/3 cup palm sugar, tablespoon vanilla extract, and teaspoon almond extract. Once you can squeeze a bit of the mixture into a ball and it sticks together, it is ready.
- Using your fingers, simply press the mixture into the prepared tart pans, pressing it up the sides. You can use a flat bottomed glass to even out the crust.
- Bake the crusts at 350 degrees F for 25 minutes, checking in on them at 20 minutes as to not over-brown the coconut.
- Add the 5 cups of mango chunks, 1/2 cup lemon juice, and 1/3 cup honey to a food processor and blend until completely smooth. Strain through fine mesh strainer.
- Place a heat proof bowl over a pot of simmering water; making sure the bottom doesn't touch the water. Add the 8 tablespoons of butter to the bowl, and melt down about half way. Add mango puree and egg yolks and stir constantly for 10-12 minutes until the mixture has thickened to a creamy texture.
- To assemble tarts, allow the crust to cool for at least 10 minutes before removing from the tart tin, then fill tart(s) with the mango curd. Refrigerate at least 2 hours or up to over night.
- Top with fresh unsweetened whipped cream for a real treat.
