1. The butter is softened at room temperature ahead of time, add sugar and stir
2. Add egg liquid, flour and coconut shreds and knead into a dough
3. Wrap it in plastic wrap and put it in the refrigerator for 2 hours before use
4. Add the caster sugar to the egg mixture and stir the sugar to melt
5. Pour in coconut milk and mango juice and stir well, sift in cornstarch and mix evenly
6. Take out the dough from the refrigerator, roll it into a mold, put it in a preheated oven, and bake it at 160 degrees for 15 minutes for the first time
7. Pour the tart liquid into the tart crust, put it in the preheated oven, and bake it at 170 degrees for the second time for 30 minutes.
8. Mango peeling
9. Thinly sliced
10. Just put it in the shape of a rose
