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Recipe of: © Monsieur Cuisine

Coconut and mango tart

MC plus
6 pieces
Ready in: 3:07 h
Preparation time: 30 min.
Created on: 22.06.2022
Last changes: 21.04.2022


  • 3 eggs (medium)
  • 100 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 50 g plain flour (type 405)
  • 50 g cornflour
  • 1 pinch of salt
  • 30 g coconut flakes


  • 250 ml chilled cream (at least 30% fat)
  • 1 sachet of cream stiffener (8 g)
  • 250 g quark (20% fat)
  • 40 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 60 g coconut flakes


  • adjustable square baking frame (20 x 25 cm)
  • butter for greasing
  • dessert ring (8-cm Ø)
  • 1 mango (500 g, not too ripe)
  • 3 tbsp coconut flakes


Per piece:

  • calorific value
    1934 kj / 462 kcal
  • protein: 11 g
  • carbohydrates: 44 g
  • fat: 27 g
Preparation time
30 min.
Ready in
3:07 h
  1. Pre-heat the oven to 220 °C. Line a baking tray with baking parchment. Put the baking frame on top of it, set it to 20 x 25 cm and spread the bottom surface with butter all over.
  2. Insert the mixer attachment into the blender jug. Put the eggs, sugar and vanilla sugar in the blender jug and, with the measuring beaker in place, mix for 5 minutes/37 °C/speed setting 3. With the measuring beaker in place, beat for 5 minutes/speed setting 4.
  3. Mix the flour and cornflour together in a small bowl, then decant into the blender jug, add 1 pinch of salt and the coconut flakes and, with the measuring beaker in place, fold in for 20 seconds/speed setting 3.
  4. Remove the mixer attachment, pour the mixture into the baking frame, spread it smooth and bake in the pre-heated oven for 7 minutes. Use a wooden skewer to check whether the base is ready. If necessary, bake for a few minutes longer. Take the baking sheet out of the oven and carefully prise the base away from the edge of the baking frame. Remove the baking frame and, without removing the greaseproof paper, leave the biscuit base on a wire rack to cool for 30 minutes. Clean the blender jug and the mixer attachment, then rinse out the blender jug with very cold water.
  5. Use a dessert ring (8 cm in diameter) to cut 6 circles out of the cooled base. If you do not have a dessert ring, use a glass of a similar size, ideally with a thin edge, such as a red wine glass.
  6. To make the cream filling, insert the mixer attachment into the blender jug. Put the cold cream in the blender jug and, the measuring beaker not inserted, beat for 3 minutes/speed setting 4 until it forms stiff peaks, keeping a constant eye on it. After 30 minutes, trickle the cream stiffener into the blender jug through the filler opening. Remove the mixer attachment, decant the cream into a bowl and put it in the refrigerator to chill.
  7. Put the quark, sugar, vanilla sugar and grated coconut in the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Using the spatula, scrape the mixture down the inside of the blender jug. Add the cream and, with the measuring beaker in place, fold in for 15 seconds/speed setting 2. Transfer the cream filling to the biscuit base and spread it smooth. Chill the tart in the refrigerator for 2 hours.
  8. Peel the mango and use a peeler to cut the flesh lengthways into strips. Roll up the strips and decorate the tart with them. Alternatively, you could use a knife to cut the mango into matchsticks and arrange these on top of the tart.
  9. Scatter the coconut chips over the tart and serve chilled.



The blender jug and mixer attachment must be cool, clean and free of any grease before you start beating the cream.

Depending on the season and your personal preference, you could use other varieties of fruit instead of mango.

If you like, you could also decorate the tart with a few thinly shredded mint leaves.




Bon appétit with Monsieur Cuisine