1. Make the pie crust first, soften the butter in advance, add sugar, and beat with a whisk until the volume is fluffy and the color becomes lighter. Pour in half an egg yolk, a small spoon of salt, and continue to beat until the egg yolk and butter are completely mixed
2. Separately add sugar, sift in flour and coconut shreds and knead into a dough
3. Wrap it in plastic wrap and put it in the refrigerator for 1 hour before using
4.
Take out the dough and roll it into a large round dough, place it in a pie mold, and poke many small holes in the bottom with a fork.
Put the parchment paper on the stone ballast and bake at 180 degrees for 8 minutes.
5. Prepare water: add granulated sugar to the egg mixture and stir the sugar to melt
6. Add mango puree and stir well
7. Sift in cornstarch and coconut milk and mix well
8. 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.
9. Fresh mango peeled
10. Thinly sliced
11. Put the mango slices on top of the pie, the shape of the rose from the outside to the inside.
Tips:1 It is best to eat the mango as soon as possible after spreading, because the fresh mango will change color after long time
2 Observe the oven carefully. Each oven has a different temper. The temperature is only set according to my own oven.
