Mango Passion Fruit Tart

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Mango Passion Fruit Tart

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Ingredients

Sable Dough
360 gr Butter
195 gr confectioner's sugar
a pinch Salt
90 gr almond flour
142 gr Whole Eggs
795 gr Flour
Hazelnut Financier Batter
160 gr egg whites
57 gr a/p flour
180 gr icing sugar
90 gr hazelnut flour
25 gr Inverted sugar
150 gr noisette Butter melted
90 gr Hazelnut paste
Mango Cremeux
600 gr mango purée
50 gr Sugar
5.5 gr SOSA Iota
Passion Fruit Cremeux
6.25 gr Gelatin sheets silver
200 gr Egg Yolks
125 gr Whole Eggs
215 gr granulated sugar
300 gr passion fruit puree
250 gr unsalted butter
  • Medium

Ingredients

  • Sable Dough

  • Hazelnut Financier Batter

  • Mango Cremeux

  • Passion Fruit Cremeux

Directions

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How to Make the Sable Dough:

  1. Preheat oven to 160ºC/325ºF.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl.
  3. Add the flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
  4. Add the egg and bring the mix together until it forms a ball.
  5. Roll dough to 2.5 thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
  6. Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1hours before baking for about 15 minutes until lightly golden.

How to Make Hazelnut Financier Batter:

  1. Combine all powders together in a mixer.
  2. Pour the egg whites, inverted sugar and hazelnut paste followed by the noisette butter. Set aside in the refrigerator.
  3. Pipe ¼ of the finanier inside the tart and bale 170C for 6-7 minutes

How to Make Mango Cremeux:

  1. Mix the sugar with the Iota and combine with the puree and heat the mixture to at least 85°C. Pour on top the financier.
  2. Keep in the fridge until set.

How to Make Passion Fruit Cremeux:

  1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  2. Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until thickened (85 C.)
  3. Remove from heat, stir in gelatin, let cool to 35C and add the butter and mix.
  4. Keep in the fridge for 12 hours before use.

How to Assembly it:

Pipe Passion fruit on top the tart and decorate with Fresh Mango.

Photo credit: Antonio Bachour

Antonio Bachour

Antonio Bachour is an American pastry chef. In 2011, he was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. Zagat has described him as a “confection master”

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