Tarte à la mangue


Apr 18, 2023

1 min read

Serves: 12

Sugar Dough:
200 gr Butter
200 gr Icing Sugar
8 gr Salt
80 gr Eggs 
400 gr Cake Flour
Almond Cream:
200 gr Mainland Unsalted Butter 
200 gr Icing Sugar
200 gr Egg
200 gr Almond Powder
5 gr Vanilla Paste
Mango Tarts:
720 gr Sugar Dough
600 gr Almond Cream
300 gr Diced Mango
Mango Jelly:
200 gr Mango Puree
50 gr Passion Fruit Puree
250 gr Water
90 gr Glucose Powder
53 gr Gelatine Mass 1:5
Mango Mousse:
250 gr Mango Puree
85 gr Passion Fruit Puree
60 gr Sugar
40 gr Gelatine Mass 1.5
300 gr Anchor Whipping Cream
Clear Glaze Dip:
500 gr Water
100 gr Glucose Syrup
360 gr Sugar
10 gr Vanilla paste 
1 gr Agar Agar
210 gr Gelatine Mass 1.5
Mango Mousse Spheres x12:
240 gr Mango Jelly 
120 gr Mango Diced 5mm 
360 gr Mango Mousse


Sugar Dough: 
  1. Mix the butter and sugar on low speed with paddle attachment. 
  2. Add the eggs and mix until combined. 
  3. Add the flour and salt.
  4. Mix until just combined, give one or two kneads on the bench then cover and chill the dough.
Almond Cream:
  1. Make sure all ingredients are room temperature. 
  2. Cream the butter and sugar until thick and airy. 
  3. Add the eggs and vanilla slowly while the mixer is running. 
  4. Add the almond powder and mix until just combined.
Mango Tart
  1. Roll the sugar dough out to 3mm thick and line the tart moulds. 
  2. Fill the tart moulds almost to the top with almond cream. 
  3. Cover the top with diced mango. 
  4. Bake at 190°C deck oven or 170°C convection until golden brown.
Mango Jelly
  1. Heat the purees, water and glucose powder to 85°C. 
  2. Add the gelatine mass, stir to dissolve. 
Mango Mousse
  1. Heat fruit purees to 85°C, then add the sugar and mix till the sugar is dissolved well.
  2. When the puree has cool down to 50°C, add in the gelatine mass. Stir to ensure the gelatine is fully melted and mixed in.
  3. Allow the puree mixture to cool down further (until 30-35℃ is reached) before mixing with the soft whipped cream.
Clear Glaze Dip
  1. Mix all ingredients except gelatine and bring to a boil.
  2. Boil for 20 seconds.
  3. Cool to 60°C then add gelatine.
  4. Stir to dissolve.
Mousse Spheres
  1. Melt the mango jelly to 40°C, add the diced mango and half fill sphere flexipan moulds then chill to set.
  2. Fill the moulds up with the mango mousse.
  3. Warm the mousse if necessary to avoid air pockets on the sides of the finished mousse.
  4. Freeze completely to unmould.
  5. To glaze, heat the clear glaze up to 85°C.
  6. Dip the frozen mango mousses into the glaze to give a shiny smooth coating.
  7. Place directly onto the prepared tarts.
  1. Place a glazed mango mousse in the centre of a baked tart.
  2. Whip the Anchor Whipping Cream to firm peaks. 
  3. Fill into a piping bag and cut the tip at 45°. 
  4. Pipe the cream around the edge of the tart in a wave design. 
  5. Decorate with mint leaves.



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