Mango-Lime Mousse Tart with Coconut Ice Cream

To make the sugar pastry: Combine the flour, sugar, and baking powder in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed, adding the butter in three parts, until the dough resembles coarse meal. Alternatively, blend the ingredients with a pastry blender until it resembles coarse meal. Add the almonds and eggs and mix 30 seconds to blend. Avoid overmixing. Form into a dough, wrap in plastic wrap, and chill for 30 minutes or overnight.
Preheat the oven to 375 F. On a floured surface, roll out the dough to 1/4-inch thickness. Cut two 11-inch circles and press into two fluted tart pans with removable bottoms. Prick the bottoms and sides of the pastry shells with a fork and fill the shells with dried beans to hold the pastry down while baking. Bake for 15 - 20 minutes, until golden. Cool. Freeze one shell for later use.

To make the mango-lime mousse: Whisk the eggs and egg yolks with the sugar in the top of a double boiler over barely simmering water until they are as thick as cake batter. Remove from heat. In a small bowl, combine the gelatin and 1/2 cup of the lime juice and let stand to dissolve the gelatin. Whisk the remaining lime juice into the egg mixture, then whisk in the gelatin. Place the bowl into a larger bowl filled with ice and beat the mixture with an electric mixer for 6 - 8 minutes, until the mousse thickens. Pour into the pastry shell and chill.

To make the phyllo cups: Preheat the oven to 400 F. Grease a muffin tin.Stack four sheets of phyllo and use a heavy sharp knife to cut into 12 equal pieces about 4 inches square, cutting straight down through the layers. Lay plastic wrap over the squares and cover with a damp towel. Working quickly, place one square on a work surface, dip your finger in the butter and dot the center of the filo, and cover with a second square of filo, set at a 45-degree angle to the first. Repeat, making four layers of filo tacked together with butter at the center. Lift, pressing at the center, and press into a muffin tin cup. Repeat with remaining squares. Bake for 2 minutes, until crisp. Remove and keep in a dry place until ready to use. Extras may be frozen.

To make the creme anglaise: In a saucepan over medium-low heat, bring the coconut milk and whole milk to a simmer. Beat the egg yolks and sugar until light and fluffy. Add a little warm milk to the egg mixture, beating to blend, then add the egg mixture slowly to the milk, stirring constantly. Cook, stirring, until it is thick or until it registers 170 F on an instant-read thermometer. Do not boil. Remove from heat, place the pan in a large bowl filled with ice, and whisk to cool. Strain through a fine-meshed sieve and refrigerate.

To prepare the garnish: Preheat the oven to 350 F. Spread the coconut in a single layer on a baking sheet. Bake 5 - 10 minutes, or until lightly toasted.

To serve: Pit and slice the mango, and arrange on top of the tart. Brush the slices with rum.
Cut the tart into 8 servings. Put the mango coulis and the coconut creme anglaise in separate squeeze bottles and drizzle on cold serving plates. Arrange a slice of tart on each plate. Place a phyllo cup next to the tart slice and fill with a scoop of coconut ice cream. Garnish each with whipped cream, toasted coconut, and a sprig of mint.

Coconut Ice Cream

In a heavy medium saucepan over medium-high heat, bring the cream, coconut milk, and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and fluffy, 6 to 8 minutes. Slowly whisk some of the hot cream mixture into the egg yolks, then add the egg yolks to the hot cream mixture and cook over medium heat for 8 minutes, or until the mixture begins to boil and is thick enough to coat a spoon. Remove from heat, cover, and chill in the refrigerator overnight.

Freeze in an ice cream maker according to the manufacturer's instructions.