Mango & passion fruit tart

Ingredients

Shortcrust pastry

75 grams (2.6 ounces) butter
2 egg yolks
75 grams (2.6 ounces) powdered sugar
130 grams (4.6 ounces) flour
0.5 teaspoon baking powder

Mango confit

400 grams (14.1 ounces) mango puree
30 grams (1.1 ounces) sugar
2 teaspoons cornstarch
5 grams (0.18 ounces) gelatin

Passion fruit ganache

150 grams (5.3 ounces) white chocolate
90 grams (3.2 ounces) passion fruit puree
100 grams (3.5 ounces) whipping cream

Equipment

Mixing Bowls
You'll need a few different sizes for mixing the various components. Stainless steel or glass bowls work best.
Electric Mixer
This will make combining ingredients much easier. If you don’t have one, a sturdy wooden spoon will do the job.
Rolling Pin
A crucial tool for rolling out your shortcrust pastry evenly. If you're in a pinch, a wine bottle can be a decent substitute.
Mold (h=3cm, d=24cm)
This specific mold size ensures your tart bakes evenly. A springform pan can also be used as an alternative.
Fork
For pricking the pastry to prevent puffing during baking. Any regular dining fork will work perfectly.
Oven
A reliable oven is key to baking your tart to perfection. Consider using an oven thermometer to ensure accurate temperature.
Baking Weights
Essential for blind baking your crust. Dried beans or rice can be used if you don’t have pie weights.
Spatula
For smooth spreading of your ganache and confit. Silicone spatulas are great for ensuring none of that delicious mixture sticks to the bowl.

Instructions

Step 1

Preheat your oven to 320F (160C).

Step 2

Mix the egg yolks and powdered sugar together in a bowl. It helps to use a whisk to get a smooth mixture. Add the butter at room temperature (you can also melt it slightly). Incorporate all dry ingredients: flour and baking powder. Mix until the dough comes together. Wrap the pastry in plastic wrap and refrigerate it for an hour.

Step 3

Roll out the pastry on a floured surface and fit it into your tart mold (3cm high, 24cm diameter). Prick the base with a fork and place it in the freezer for 10 minutes.

Step 4

Bake the shortcrust base with pie weights for 12-15 minutes, then remove the weights and bake for another 10 minutes until golden. Cool the base completely and remove it from the mold. Using pie weights prevents the crust from puffing up.

Step 5

Soak the gelatin in cold water. Dissolve the cornstarch in 3 tablespoons of mango puree. Slightly heat the remaining mango puree in a saucepan, then add the sugar and the puree with the dissolved cornstarch. Cook over medium heat until the mixture thickens and becomes glossy. Remove from heat and dissolve the soaked gelatin into the mixture. Spread the mango confit over the shortcrust base and let it chill in the fridge for stabilization. Stir frequently to prevent lumps.

Step 6

Combine white chocolate, passion fruit puree, and whipping cream in a saucepan. Stir constantly over low heat until the mixture is smooth and homogeneous. Pour the ganache over the mango confit layer. Refrigerate the tart for 4-5 hours to set properly. Ensure continuous stirring to avoid burning the chocolate.

Servings

Mango Passion Fruit Tart is a versatile delight that can be served in a myriad of creative and delightful ways. Imagine presenting it with a dollop of freshly whipped cream on top, garnished with a sprig of mint and a sprinkle of powdered sugar. This simple touch can add an extra layer of elegance to each slice. For a more decadent presentation, pair the tart with a scoop of vanilla ice cream or a swirl of passion fruit sorbet. The cold, creamy texture complements the tart’s bright, tropical flavors perfectly, creating a sumptuous dessert experience that’s hard to forget. If you want to stick with a lighter option, serve the tart with a medley of fresh tropical fruits like sliced mango, kiwi, and strawberries. This adds a burst of color and freshness, making each bite even more irresistible. Whether it’s a special occasion or just a delightful end to a meal, these serving suggestions will ensure your Mango Passion Fruit Tart shines.

Variations

For a gluten-free version, replace the regular flour in the shortcrust pastry with a gluten-free flour blend. Ensure the blend contains a xanthan gum or similar binding agent to maintain the pastry’s structure. To create a vegan variation, use a vegan butter substitute for the crust and replace the egg yolks with flaxseed meal or another vegan egg replacer. For the confit, agar-agar can be used in place of gelatin, and for the ganache, opt for a dairy-free white chocolate and substitute the whipping cream with coconut cream or a similar plant-based alternative. These substitutions will help you cater to a variety of dietary preferences without compromising on the delightful flavors of the tart.

Faq

Why does my shortcrust pastry shrink during baking?
Shrinking can happen if the pastry wasn't rested enough or if it's overworked. Ensure to chill it well before baking.
Can I use fresh mango instead of puree for the confit?
Yes, blend fresh mango until smooth to make a puree. Make sure to strain it to remove any fibers for a smoother confit.
What’s the best way to spread the ganache evenly?
Using a spatula, start from the center and work your way outwards in a circular motion. This helps in getting an even, smooth layer.
How do I ensure my ganache is smooth without any lumps?
Make sure to chop your white chocolate finely and stir continuously over low heat to allow everything to melt evenly.
Can I make the tart ahead of time?
Absolutely. You can prepare the tart a day in advance and store it in the fridge. Just make sure it's covered properly to avoid drying out.
How do I prevent my tart from getting a soggy bottom?
Ensure your base is baked fully by checking for a golden-brown color before adding the confit and ganache. Blind baking with weights also helps.