To celebrate the 6 months of my niece (there is always a good reason to prepare cakes…), I wanted to prepare a tart (one of my favorite desserts) fresh and fruity.

I chose to work with the mango which I don’t use that often (I should change this…) and to bring more freshness and balance the sweetness of the mango, I added little passion fruit.

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This tart is made of:

  • pastry crust (pâte sucrée)
  • coconut almond cream
  • mango and passion fruit gelée
  • vanilla mousse
  • coconut meringue

Pastry crust

I always prepare this almond shortcrust with the quantities below, use what I need and freeze the rest of the  dough for a maximum of one month, wrapped properly in a cling wrap and placed in an airtight container. I rarely freeze it once cooked, but it can be done for a few days, especially if you don’t have the time to prepare the whole tart on the same day. You can for instance freeze the crust half-cooked, and when needed you just finish blind-cooking it or fill it with almond cream and cook it, in both cases without unfreezing it.

This dough requires 3 hours of resting time, try to respect it, otherwise it will shrink in the oven. And once lined on the tin, it needs at least one more hour to rest. What I generally do: I prepare the dough in the evening, let it rest overnight, and in the morning I line the mold, and bake after at least one hour.

Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting Time 4 hrs
Total Time 4 hrs 50 mins
Course Dessert
Cuisine French
Servings 585 grammes
Calories 70 kcal

Equipment

  • Scale
  • Sifter
  • Stand mixer with flat beater
  • Cling wrap
  • 22cm stainless steel tart ring (check picture below)

Ingredients
  

  • 150 g Butter At room temperature
  • 1 g Fleur de sel French sea salt
  • 95 g Icing sugar
  • 1 piece Vanilla pod
  • 30 g Almond powder
  • 60 g Egg One medium egg
  • 250 g Flour All purpose - Cake flour - Type 45

Instructions
 

  • Cut the butter in small cubes and let it soften at room temperature for at least 30 minutes. At the same time take the egg out of the refregirator.
  • Place the soft butter in the bowl of the stand mixer equipped with the flat beater.
  • Mix and combine (in this order) with the salt, icing sugar, vanilla seeds, almond powder and the egg.
  • Sift the flour.
  • Add approximately 1/4 to the dough and combine.
  • Add the rest of the flour and mix quickly, just until combined. Do not overwork the dough otherwise it will become elastic and shrink during the baking. At this stage the dough is "creamy" and that's normal.
  • Place it on a cling wrap and flatten it (approximately 2cm thickness). Wrap it properly and let it rest for 3 hours if possible.
  • Take 240g of dough and roll it out to a thickness of 2mm*.
  • Grease the ring and place it on a tray covered with a silicone mat or baking paper.
  • Line the ring* and place it in the refrigerator for 1 hour.
  • Preheat the oven at 170°C.
  • Line the pastry with parchment paper and add baking beans (ceramic ones if possible), to weigh the pastry down.
  • Bake for 15 minutes.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
 
Keyword Almond, Dough, Tart, Vanilla

Coconut almond cream

This cream usually used to fill tarts shells and baked, can be prepared in advance and refregirated in a glass jar in the freezer. Whenever you need it, just unfreeze it before pouring it in the tart shell. 

Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Resting Time 0 mins
Total Time 25 mins
Course Dessert
Cuisine French
Servings 10 slices
Calories 195 kcal

Equipment

  • Scale
  • Stand mixer equipped with the flat beater
  • Piping bag

Ingredients
  

  • 70 g Butter At room temperature
  • 60 g Icing sugar
  • 90 g Almond powder
  • 8 g Corn starch
  • 20 g Nougat paste I use the brand Trablit
  • 50 g Egg One small egg

Instructions
 

  • Bring the butter (cut into cubes) and the egg to room temperature.
  • Place the butter in the bowl of the stand mixer and mix it with the icing sugar.
  • Add the almond powder and the corn starch.
  • Add the egg and mix until just combined.
  • Add the nougat paste (the one I use has crispy nougat chunks in it and I like to keep them).
  • Pour into a piping bag and fill the precooked tart shell evenly, and leave 3mm to the top.
  • Continue baking for 20 minutes until the crust turns to a nice golden color.

Notes

Please refer to the Montage section.
* Please refer to the Ingredients page.
Keyword Almond, Nougat, Tart

Mango and passion fruit gelée

This gelée can be prepared in advance and stored in a glass jar in the freezer. Whenever you need it just defreeze it (in the refrigerator) and then place it at room temperature for 15 minutes and stir it before spreading it on your roll cakes, tarts, or just a slice of toasted bread.

Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Resting Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine French
Servings 10 slices
Calories 195 kcal

Equipment

  • Scale
  • Saucepan

Ingredients
  

  • 160 g Mango puree Or fresh mango mixed and sieved
  • 30 g Passion fruit puree Or the juice of fresh passion fruits
  • 20 g Sugar
  • 3 g Gelatin (1.5 sheets) Gold strengh (200 bloom)*
  • 5 g Lemon juice

Instructions
 

  • Soak the gelatin in cold water for 15 minutes.
  • Heat approximately half of the mango puree with the passion fruit puree and sugar.
  • Wring gently the gelatin and dissolve it in the warm mango and passion fruit mixture.
  • Add the rest of the mango puree and the lemon juice.
  • Pour into a large bowl or a ceramic rectangular pie dish, cover with a cling wrap directly to the surface and refrigerate for 30 minutes. It has to be just cool when needed, not set yet.

Notes

Please refer to the Montage section.
* Please refer to the Ingredients page.
Keyword Gelee, Mango

Vanilla mousse

This mousse is very smooth and delicate, and a bit foamy. If you don’t have enough time you can replace it with a mascarpone chantilly like the one used here, and replace the matcha tea by the vanilla and green lemon zests. The result won’t be comparable as the chantilly won’t be creamy like the original recipe.

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Dessert, Snack
Cuisine French
Servings 10 slices

Equipment

  • Scale
  • Mixing bowl
  • Zester
  • Saucepan
  • Whisk
  • Strainer
  • Stand mixer with whip
  • Cling wrap

Ingredients
  

  • 150 g Whipping cream 35% millk fat
  • 1 piece Green lemon
  • 1 piece Vanilla pod
  • 30 g Egg yolk The yolks of 2 small eggs
  • 30 g White sugar
  • 2.5 g Gelatin (1 and 1/4 sheets) Gold strengh (200 bloom)*
  • 140 g Mascarpone

Instructions
 

  • Heat the whipping cream and add the zests of the lemon and the split vanilla bean. Cover and let it infuse for 15 minutes.
  • Soak the gelatin in cold water for 15 minutes.
  • Mix the egg yolks and sugar. Add the warm infused cream.
  • Preapre a "crème anglaise": pour the mixture back into the saucepan and simmer over low heat. It should thicken slightly and coat the back of a spoon*. The temperature should not exceed 84°C.
  • Strain the crème anglaise, remove the vanilla bean after scraping it.
  • Wring gently the gelatin and dissolve it in the crème anglaise.
  • Pour into the bowl of the stand mixer, cover with a cling wrap directly on the surface and chill for 1 hour.
  • Once the crème anglaise properly cooled but not completely set, add the mascarpone and whip like a chantilly. If by mistake you let the cream set, you can leave it at room temperature for 30 minutes before adding the mascarpone.

Notes

Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Cream, Mascarpone

Montage

Once the tart base (pastry crust with almond cream) is properly cooled, add the mango gelée till the top  (using a piping bag). Use an angled spatula to spread it evenly.

Let it set in the freezer for 15 minutes.

Pipe the vanilla mousse on the tart. You can decorate the tart with gelée discs like me: you just have to spread a thin layer of gelée and let it set in the freezer, then cut out discs of different sizes (I used round nozzles). You can also decorate it with fresh mango cubes or meringue or shredded coconut…

Bon appétit!

Additional comments

When preparing the dough, try not to overwork it in order to get a light and crumbly pastry. Actually the more you work and beat the batter, the more the gluten will be activated and will form elastic strands, making the dough tough and stretchy and thus will shrink when baked.

It’s important to respect the resting time for the dough, before rolling it out and after lining the ring. This will relax the gluten particles and prevent the shrinkage of the pastry. 

For a more modern look and a nice finishing, I prefer to use the tarts rings especially the perforated ones, they allow a better grip of the dough and more uniform baking. If you cannot find those type of rings, you can simply use any stainless steel ring or tin.  I do not recommend using the ceramic ones, but this is only a personal choice.

 

I always store my tarts (if they survive!) in airtight metallic tins, it’s better to keep the crust crispy.