White Chocolate & Mango Tart with Raspberry Coulis
A buttery crisp tart shell filled with silky white chocolate pastry cream and vibrant mango purée, topped with a luscious raspberry coulis swirl. This elegant dessert balances richness and freshness, making it a perfect treat for any occasion!
Ingredients
For the shortcrust pastry:
- 300 gr all-purpose flour
- 180 gr butter (cold, cubed)
- 60 gr cold water approximately
- ½ tsp salt
For the white chocolate pastry cream:
- 300 ml milk
- 30 gr cornstarch
- 60 gr sugar
- 3 egg yolks
- 30 gr butter
- 90 gr white chocolate chips
- 1 tsp vanilla extract (or ½ of a vanilla bean (split and scraped)
For the mango purée:
- 300 gr mango (fresh or frozen)
- 50 gr sugar
- 1 tsp vanilla extract
For the raspberry coulis:
- 200 gr raspberries (fresh or frozen)
- 1 tsp vanilla extract
- 100 gr sugar
Instructions
Shortcrust Pastry:
- In a food processor, combine flour, salt, and butter. Pulse until the mixture resembles fine breadcrumbs.
- Gradually add cold water while pulsing until the dough forms a ball.
- Wrap the dough in cling film and refrigerate for 1 hour.
- Roll out the dough and press it into a tart tin. Trim the edges and refrigerate for another 30 minutes.
- Preheat the oven to 180°C (356°F).
- Blind bake the tart shell for 20 minutes using parchment paper and pie weights. Then, remove the weights and bake for another 10 minutes or until golden. Let it cool completely.
White Chocolate Pastry Cream:
- In a saucepan, heat the milk and the vanilla until it just starts to boil.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low-medium heat, stirring continuously until thickened.
- Remove from heat and immediately mix in white chocolate chips and butter until smooth.
- Cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Let cool completely.
For the Mango Purée:
- In a saucepan, combine the mango, sugar, and vanilla extract.
- Simmer over medium heat for 15 minutes, stirring occasionally, until the mango is soft.
- Blend until smooth, then let it cool.
For the Raspberry Coulis:
- In a saucepan, combine raspberries, sugar, and vanilla extract.
- Simmer over medium-low heat for 20-25 minutes, stirring occasionally.
- For a smoother texture, blend the mixture, then strain to remove seeds (optional). Let cool.
Assembly:
- Spread the mango purée evenly into the cooled tart shell as the first layer.
- Gently spread the white chocolate pastry cream over the mango purée.
- Drop ½ teaspoon of raspberry coulis in small dots on the top layer.
- Use a skewer or toothpick to drag through the dots, creating a decorative pattern.
- Refrigerate for at least 2 hours before serving.
Notes
Tips & tricks:
- Leftover dough? Roll it out, cut shapes with a cookie cutter, brush with milk, sprinkle with sugar, and bake at 180°C (356°F) for 10 minutes until golden.
- For a richer pastry cream, infuse the milk with vanilla before heating.
- For a glossier raspberry coulis, strain out the seeds after blending.
Tried this recipe?Let us know how it was!