Summer is here and so is my favourite fruit ! In this post, I am excited to be sharing with you a summer delight individual tart. This tart is a composition of a delicate almond sweet shortcrust pastry filled with a moist almond jaconde sponge and mango cremeux, and last but not least, finished with a piped mango whipped ganache and mango and passionfruit compote.
VIDEO
To make the Mango tart......
RECIPE
Yield: 12 x Individual Tarts
Equipment: Boat-Shape Perforated Individual Tart ring
SHORTCRUST PASTRY
INGREDIENTS | QUANTITY |
Plain Flour | 160 g |
Icing Sugar (sifted) | 60 g |
Almond Meal | 20 g |
Unsalted Butter | 60 g |
Vanilla Bean Paste | 10 g |
Fine Salt | pinch |
Egg Yolks | 50 g |
JACONDE SPONGE
INGREDIENTS | QUANTITY |
Icing Sugar | 65g |
Almond meal | 65g |
Whole Eggs | 75g |
Melted Butter | 15g |
Egg Whites | 50g |
Caster Sugar | 8g |
MANGO PASSIONFRUIT COMPOTE
INGREDIENTS | QUANTITY |
Mango Puree | 205ml |
Passionfruit Puree | 70g |
Pectin NH | 7.5g |
Caster Sugar | 55g |
Vanilla Bean Paste | 10g |
Mango Diced to 0.5 - 1 cm cubes | 140g / 1 mango |
MANGO CREMEUX
INGREDIENTS | QUANTITY |
Mango Puree | 490ml |
Caster Subar (A) | 90g |
Caster Sugar (B) | 75g |
Whole Eggs | 180g |
Gelatine Sheet (GOLD) | 4g / 2 sheets |
Softened Unsalted Butter | 85g |
MANGO WHIPPED GANACHE
INGREDIENTS | QUANTITY |
Thickened Cream 35% Fat (A) | 80 ml |
Mango Puree | 50 ml |
White Coverture Chocolate | 80 g |
Gelatine Sheet (Gold) | 2 g / 1 sheet |
Cold Thickened Cream 35% Fat (B) | 100 ml |
For the Shortcrust Pastry
Start to prepare the shortcrust pastry for the summer fruit tart. Place the flour, sifted icing sugar, almond meal and cold cubed butter in a mixer fitted with a paddle attachment and mix until the mixture starts to resemble find bread crumbs with no lumps of butter remaining. Add in the cold egg yolks and continue to mix until a smooth dough is formed.
Roll the pastry between two parchment paper to approximately 4mm in thickness.
Chill in the fridge for at least 2 hours.
When ready to line, using the tart ring cut the base over a parchment paper. With the excess shortcrust pastry, cut to strips of 3cm in width and long enough to go around the border of the tart ring.
Transfer the lined tarts onto a baking tray with parchment paper underneath. Chill in the fridge for 15 minutes.
Once rested, trim off the excess pastry around the rim of each tart ring. Cover each tart ring with oven proofed cling wrap, then fill fully with baking rice. Loosely fold the excess cling wrap around the rice.
Blind bake the tart for 15 minutes, then remove the rice and bake for a further 8 - 10 minutes until you achieve a light golden in color.
Once baked. leave to cool fully and store in an airtight container at room temperature until ready for assembly.
For the Jaconde
Pre heat the oven to 200ËšC.
Melt the butter and set aside at room temperature to cool slightly and keep the butter liquid.
Place the room temperature eggs, sifted icing sugar and almond meal in a stand mixer fitted with a whisk attachment. Whisk at high speed until the mixture are light and airy. Set aside in a bowl ready to use.
Meanwhile place the room temperature egg whites in a clean mixer bowl fitted with a whisk attachment and whisk over medium speed until you achieve soft peak.
Gradually stream in the caster sugar whilst constantly whisking. Once all the sugar has been added, increase the speed to high and continue to whisk until you achieve a stiff peak.
Fold in some of the egg yolk mixture into the melted butter to bring it to the same consistency then return the butter mix back into the batter.
Finally, fold in the meringue.
Transfer onto a 29cm x 22cm deep baking tray that has previously been lined with parchment paper. Spread gently to level with a palette knife.
Bake in the pre-heated oven for 10 - 12 minute or until the sponge turn slightly golden in color.
Once baked, flip over onto a wire wrap and remove the parchment paper. Leave the jaconde sponge to cool completely before cutting them into individual sponge slightly smaller than the tart shells.
For the Mango Cremeux
Heat Mango Puree to 90ËšC.
In a bowl, whisk the eggs and sugar together. Temper the egg mixture with the warm puree by streaming in the puree over the egg mixture while whisking.
Return the mix back into a saucepan over low to medium heat and continue to cook while gently whisking until it reaches 85ËšC, being careful not to scramble the eggs.
Strain the mix into a clean bowl then whisk in the bloomed gelatine. Cool the cremeux to 50C and add in the butter. Emulsify with a stick blender. Cover with cling film touching the surface of the cremeux. Leave to cool in the fridge until it starts to set to a pipeable consistency.
For the Mango Whipped Ganache
Place the gelatine sheets in a bowl of cold water to hydrate until it starts to soften. This is a process called "blooming" of the gelatine.
Heat 80ml cream (A) to a boil. Remove from the heat then pour over the white chocolate. Emulsify with a stick blender.
Add in the bloomed gelatine, mango puree and the cold thickened cream and emulsify again with a stick blender.
Transfer the whipped ganache base into a bowl then cover with a cling film touching the surface. Leave to cool completely in the fridge for at least 12 hours or preferably overnight.
When ready to use, transfer the chilled ganache into a stand mixer bowl fitted with a whisk attachment. Whisk on high speed until you achieve a pipeable consistency.
For the Mango Passionfruit Compote
Place puree in a saucepan and bring to a simmer.
Meanwhile, in a seperate bowl, mix the pectin with the sugar. Sprinkle the pectin mix into the simmering purees and continue to boil while whisking for one minute.
Transfer the compote into a jug and leave to cool completely.
Once cooled, emulsify with a stick blender until smooth.
Fold in the diced mango ready for assembly.
Assembly
To assemble, place the individual jaconde sponge in the base of each baked tart.
Pipe Mango Cremeux on top until they are level at the top. Level with a palette knife.
Whip the Mango Whipped Ganache and place into a piping bag fitted with a petal piping tip.
Pipe one edge of the tart with the mango whipped ganache. Spoon some of the mango cremeux on the other half.
Decorated with edible flowers - optional.
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