Summery Tarts

Tart shells filled with tender coconut and tulsi custard and garnished with ripe mango slices. This is a Sanjeev Kapoor exclusive recipe.

New Update
Summery Tarts

Main Ingredients Mango, Refined flour (maida)
Cuisine Fusion
Course Desserts
Prep Time 16-20 minutes
Cook time 2-2.30 hour
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Summery Tarts

  • 1 Mango ripe, peeled and sliced
  • 150 grams Refined flour (maida) Tart
  • 90 grams Butter
  • 1 tablespoon Oil
  • 1/4 teaspoon Salt
  • 1 tablespoon Sugar
  • Tender coconut and tulsi custard
  • 1 cup tender coconut flesh chopped
  • 2 cups Coconut milk
  • 3-4 Tulsi leaves chopped
  • 1/3 cup Sugar
  • 1/4 cup Rice flour


  1. To make pastry for tart, preheat oven to 190° C.
  2. Heat butter and oil in a non-stick pan, add 3 tablespoons water, salt and sugar, mix and let the butter melt completely. Switch off heat.
  3. Add flour and mix well till everything is well combined. Set aside to cool.
  4. Line mini tart moulds with small portions of the dough. Place butter paper on top of the dough in each mould and fill it with chickpeas.Blind bake in the preheated oven for12-15minutes. Remove from heat and cool.
  5. To make the custard, blend ½ cup tender coconut flesh with ½ cup coconut milk in a blender to make a smooth paste.
  6. Heat a non-stick pan, add the paste, remaining coconut milk and sugar and mix well. Bring to a boil.
  7. Mix rice flour in some water to make a smooth slurry and add to the coconut mixture. Whisk continuously till the mixture thickens.
  8. Remove from heat and transfer the mixture into a bowl, cover and refrigerate for 1-2 hours.
  9. Add remaining tender coconutflesh andtulsi and mix well.
  10. To assemble, fill the mini tarts with the tender coconut and tulsi custard.Garnish with sliced mangoes and serve.