Ingredients:
For the shortcrust pastry:200g flour
100g cold butter, diced
50g icing sugar
1 pinch of salt
1 egg yolk
2 tablespoons cold water
For the Mango-Passion cream:
2 ripe mangoes
4 passion fruits (or 100 ml passion fruit juice)
100g sugar
3 eggs
100g butter
1 tablespoon cornflour
Zest of 1 lime (optional)
For decoration:
A few thin slices of mango
Passion fruit pulp
Mint leaves (optional)
1. Preparation of the shortcrust pastry:
Make the pastry:
In a bowl, mix the flour, icing sugar and pinch of salt.
Add the cold butter and rub with your fingertips until you get a sandy texture.
Add the egg yolk and cold water and quickly form a ball of dough. Do not overwork.
Wrap the dough in cling film and leave to rest in the refrigerator for 30 minutes.
Blind baking:
Preheat the oven to 180°C.
Roll out the shortcrust pastry and line a 24 cm tart tin. Prick the bottom with a fork.
Cover the dough with baking paper and baking beads (or dried beans) and blind bake for 15 minutes. Remove the paper and beads, then bake for another 5 to 10 minutes to lightly brown. Leave to cool.
Preheat the oven to 180°C.
Roll out the shortcrust pastry and line a 24 cm tart tin. Prick the bottom with a fork.
Cover the dough with baking paper and baking beads (or dried beans) and blind bake for 15 minutes. Remove the paper and beads, then bake for another 5 to 10 minutes to lightly brown. Leave to cool.
2. Preparation of the Mango-Passion Cream:
Prepare the fruit:
Peel the mangoes and blend their flesh until you obtain a smooth purée.
Cut the passion fruit in half, scoop out the pulp and pass it through a sieve to remove the seeds (if you prefer to keep the seeds for more texture, you can leave some in the cream).
Peel the mangoes and blend their flesh until you obtain a smooth purée.
Cut the passion fruit in half, scoop out the pulp and pass it through a sieve to remove the seeds (if you prefer to keep the seeds for more texture, you can leave some in the cream).
Cook the cream:
In a saucepan, mix the mango puree, passion fruit juice, sugar, eggs, cornstarch and lime zest (optional).
Heat over medium heat, stirring constantly, until the mixture thickens, like a pastry cream (about 8 to 10 minutes).
Once thickened, remove from heat and add the butter cut into pieces. Mix until the butter is completely melted and incorporated into the cream.
Let cool slightly.
In a saucepan, mix the mango puree, passion fruit juice, sugar, eggs, cornstarch and lime zest (optional).
Heat over medium heat, stirring constantly, until the mixture thickens, like a pastry cream (about 8 to 10 minutes).
Once thickened, remove from heat and add the butter cut into pieces. Mix until the butter is completely melted and incorporated into the cream.
Let cool slightly.
3. Assemble the tart:
Add the cream:
Once the cream has cooled slightly, pour it onto the pre-baked tart base and spread evenly with a spatula.
Once the cream has cooled slightly, pour it onto the pre-baked tart base and spread evenly with a spatula.
Let set:
Place the tart in the refrigerator for at least 2 hours so that the cream sets and becomes firm.
Place the tart in the refrigerator for at least 2 hours so that the cream sets and becomes firm.
4. Decoration and service:
Decorate the tart:
Decorate the tart with thin slices of mango and drops of passion fruit pulp for a beautiful presentation.
Add a few mint leaves to bring a touch of freshness (optional).
Decorate the tart with thin slices of mango and drops of passion fruit pulp for a beautiful presentation.
Add a few mint leaves to bring a touch of freshness (optional).
Service:
Remove the tart from the refrigerator a few minutes before serving so that it is not too cold and the flavors are fully expressed.
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