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–+ servings
Mango Passion Fruit Tart

Mango & Passion Fruit Tart

Kinga Fulop
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 13 hours 20 minutes
Total Time 14 hours 5 minutes
Course Dessert
Cuisine International
Servings 4 servings

Ingredients
 
 

Sable dough:

  • 360 g butter
  • 195 g confectioner's sugar
  • a pinch of salt
  • 90 g almond flour
  • 142 g whole eggs
  • 795 g flour

Hazelnut Financier Batter:

  • 160 g egg whites
  • 57 g a/p flour
  • 180 g icing sugar
  • 90 g hazelnut flour
  • 25 g inverted sugar
  • 150 g Noisette butter melted
  • 90 g hazelnut paste

Mango Cremeux:

  • 600 g mango purée
  • 50 g sugar
  • 5 ½ g SOSA lota

Passion Fruit Cremeux:

  • 6 ¼ g gelatin sheets silver
  • 200 g egg yolks
  • 125 g whole eggs
  • 215 g granulated sugar
  • 300 g passion fruit purée
  • 250 g unsalted butter

Instructions
 

How to Make the Sable Dough:

  • Preheat oven to 160ºC/ 325ºF.
  • In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl.
  • Add the flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
  • Add the egg and bring the mix together until it forms a ball.
  • Roll dough to 2mm (0.08 inch) thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
  • Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1hour before baking for about 15 minutes until lightly golden.

How to Make Hazelnut Financier Batter:

  • Combine all powders together in a mixer.
  • Pour the egg whites, inverted sugar and hazelnut paste followed by the noisette butter. Set aside in the refrigerator.
  • Pipe ¼ of the financier inside the tart and bale 170° C (340° Fahrenheit )for 6-7 minutes.

How to Make Mango Cremeux:

  • Mix the sugar with the Iota and combine with the puree and heat the mixture to at least 85°C (185°F). Pour on top the financier.
  • Keep in the fridge until set.

How to Make Passion Fruit Cremeux:

  • Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  • Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until thickened (85°C or 185°F).
  • Remove from heat, stir in gelatin, let cool to 35°C (95°F) and add the butter and mix.
  • 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.

Notes

Mango Passion Fruit Tart
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