Mango Tango Tart

WHAT YOU NEED

Sweet pastry

400g unsalted butter
190g icing sugar
2 egg yolks
500g plain flour
Pinch salt

Lux cream

500ml milk
1 tbsp Heilala vanilla paste
200g caster sugar
250g egg yolks
9 gelatine leaves (gold)
750ml cream
200g Italian mascarpone cheese

Passionfruit curd

350g egg yolk
225g egg
500g passionfruit juice
750g caster sugar
6 gelatine leaves (gold)
900g unsalted butter

Pineapple jelly

1kg pineapple juice, strained
60g caster sugar
30g pectin
190g glucose
650g caster sugar
10g citric acid
100ml water

WHAT TO DO

Sweet Pastry

In a mixer, cream the butter and icing sugar until pale. Turn the mixer to low speed, add the egg yolks. Add the flour and salt and mix just till the pastry comes together. Wrap the pastry and rest in fridge for at least 30 minutes. When needed, shape into a tart mould, rest, and bake at 180°C.

Lux Cream

Soften gelatine in iced water. Add vanilla to the milk and scald it. Set cream aside in a bowl it’s good to have it at hand to stop the cooking process. Whisk caster sugar and egg yolks until a pale colour, pour warmed milk into the mixture being careful not to cook the eggs. Then return the mixture to heat and cook until 85°C, take off heat, add gelatine and cream, strain and stand in the fridge over night. To make the custard, every 500g of ‘lux cream’, add 200g Italian mascarpone cheese, and mix well.

Passionfruit Curd

Soften gelatine in iced water. Mix egg yolk, eggs, sugar and passionfruit juice together. Place in a medium-sized pot on medium heat. Stirring continuously until first bubble then remove from heat. Add softened gelatine, strain. Add cubed chilled butter, mixing until combined. For the filling in this tart, add 150g passionfruit curd into 500g custard above, mix well.

Pineapple Jelly

Line a baking tray with plastic wrap. In a pot, boil the pineapple juice. Mix the pectin and caster sugar together and add into the juice, followed by glucose, mix well, and boil the mixture again. Then, add the 650g caster sugar and cook the mixture to 107°C. Once you reach 107°C, add the citric acid and water mixture into it, mix well, pour into the lined tray, set in fridge.

To assembly, cube a few pineapple jelly and put into the baked tart, fill it with passionfruit cream. Thinly slice mango, arrange slices in a rose shape, and slightly torch it to get the caramelisation, put it on the tart, finish with some baby coriander.


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