This recipe makes one 9 inch (23 cm) Tart

Make the Crust

• Preheat the oven to 350°F (177°C).  Prepare the tart pan by greasing it with a light coat of cooking spray (using a small paper towel with some vegetable oil also works).  Set aside.
• In a plastic bag, crush the graham crackers with a rolling pin until fine crumbs (a kitchen mallet works too, or use a food processor).
• Mix the crumbs, coconut, melted butter, and lemon zest in a bowl.  Mix with a fork or your hands until ingredients are well mixed and feel sticky to the touch.
• Transfer the mixture to the greased tart pan, spread evenly to cover the bottom and sides of the pan, then press tightly.  You can use the bottom of a measuring cup to press the crumbs for a more even, tight, and smooth surface. Use your fingers or the side of the measuring cup to press the crumbs firmly around the sides.
• Bake the crust for 8 to 10 minutes at 350°F (177°C) until it looks golden brown on the edges. Remove from the oven and let it cool completely on a cooling rack. 

Make the Pastry Cream

• In a 4-quart saucepan, heat the milk over medium heat until a slight simmer.
• Meanwhile, whisk together the egg yolks, cornstarch, and sugar in a large bowl until smooth and slightly fluffy.  This will prevent lumps from forming when combined with the hot milk.
• Gradually add the warm milk into the yolk mixture in small amounts while whisking. 
• Return the mixture to the saucepan and cook over medium heat constantly whisking until the mixture thickens and slightly boils.  Reduce heat to low and continuously whisk while it cooks for another 2 minutes.
• Remove the saucepan from the heat and stir in the Vanilla extract.
• Pour the cream into a shallow dish.  Press plastic wrap onto the surface of pastry cream to keep skin from forming as it cools.
• Refrigerate for at least 2 hours (or overnight). It will keep in the refrigerator for 2 to 3 days.
• The cream will firm up after it cools. You may need to stir the chilled cream again with a spoon (do it gently) to get a smooth texture for spreading onto the tart shell. 

Assemble & Decorate

How to cut the mangos

• Start by peeling the mango with a sharp knife like you would peel a potato. A sharp knife is critical for cutting and slicing a mango so it doesn’t get stringy and you get perfect slices.
• Identify the oblong seed in the middle right under the stem. The end goal is to cut around this seed to separate the flesh and get the most fruit.
• Place the mango upright on a cutting board with the stem end facing upwards. Position the knife about 1/4 inch (7 mm) away from the middle. Cut closely to the pit to slice off one half (a cheek).
• Turn the mango around and repeat to cut the second half (the second cheek).
• Turn the mango and cut the sides of the seed using a slight and angled motion following the lines of the pit. You will have four pieces of mango flesh, two large and two small.
• Position a mango piece flat side down. Starting with the long end, cut thin slices (about 1/8 inch or 4 mm). 

To arrange the mango slices, start on the outside and work your way in.

• Have the end of each slice overlap a bit. Continue building the mango flower, slightly bending the slices until you have reached the center to continue to form the rose tart look for this mango tart.

Make the apricot glaze

• Whisk the apricot jam and water in a small saucepan over low heat until the jam melts. You can also microwave in a bowl for 30 to 60 seconds. Gently coat the entire fruit with the glaze.