Mango Tart

Updated at: Sat, 06 Jul 2024 09:10:16 GMT

Step 1

Make pastry by; beating icing sugar, butter and salt together until it forms a nice smooth paste.

Step 2

Then add the egg yolks (3) and mix until combined (may look a bit curdled)

Step 3

Then add the plain flour (225 g) and incorporate it to form a crumbly chunky dough that sticks together.

Step 4

Form a disk with the dough. Then place dough between two pieces of parchment/baking paper floured and roll it out nice and thin. Refrigerate the thinned pastry till hardened (around 20-30 minutes).

Step 5

Remove from the fridge and cut the desired shapes from the pastry, place these into the tart pan (or pans) and freeze for 20-30 minutes until solid.

Step 6

Preheat oven to 175 °C, then line tart with parchment/baking paper and add pie weights or dried beans and blind bake for 12 minutes. After the time, remove baking paper and weights, add an egg wash and then return to oven and bake for a further 4 minutes (should be light in colour not too golden brown as its going to cook again)

Step 7

Remove from the oven and leave to cool before using, dust with cocoa butter if you have some

Step 8

To make almond cream; In a bowl, cream the butter and sugar together till light and fluffy.

Step 9

Mix in the ground almonds till combined

Step 10

Whisk in the egg yolks and almond extract till combined.

Step 11

Finally mix in the flour (25g) till combined and a thick paste is formed.

Step 12

Place into piping bag and leave to rest in the fridge for 6-12 hours before using. Then pipe into desired tart cases and place some freshly cut mango chunks into the almond cream.

Step 13

Preheat oven to 175 °C. Bake for 15 – 20 minutes till golden brown and springy. Remove from the oven and leave to cool before decorating or eating.

Step 14

To make mango curd; Place mango puree, lemon juice, butter, sugar and salt into a saucepan and place onto the hob on a med-low heat

Step 15

Whisk the mixture until the butter has melted and combined. Take off the heat and leave for a minute or two to cool while casually stirring.

Step 16

Beat the eggs and egg yolks together using a fork. Then add the eggs to the mixture and whisk to combine it all.

Step 17

Heat up the mixture again over the hob while constantly whisking on a medium-low heat. Let the curd cook for around 5-10 minutes until it becomes thick and like a custard or reaches around 85 °C (Another way to test if done is to do the spoon test, gain a dollop on a spoon and run a finger through the mixture, it should part and stay parted).

Step 18

Remove from the heat and then sieve mixture into the bowl.

Step 19

Cover skin with clingfilm until it’s cooled to Room Temp before placing to chill in fridge for 2-3 hours before removing and using.

Step 20

Make ganache; Mix the gelatine with water and leave it to set for 10 minutes. Put cream into a pan and heat it up until it starts to simmer/lightly boil

Step 21

Chop the chocolate into small fine pieces and place into a bowl with butter, set gelatine and salt. Add the cream and let it sit for 1-2 minutes before slowly mixing to fully combine the ingredients (optionally emulsify using an immersion blender after letting it sit)

Step 22

Cover the ganache with clingfilm, making sure it touches the skin and leave to fully cool before whisking till soft/firm peaks ready to use

Step 23

To assemble; place a layer of the curd over the baked almond cream tart, then top with blobs of whipped ganache (I flattened some coloured blobs between sheets of acetate for a different effect), then place chunks or strips of fresh mango in the middle of the tart (can also cover this fresh fruit with neutral glaze or straight apricot glaze). Enjoy!

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