This mango and passion fruit tart recipe really caught my eye when I first saw it on Moulaye Fanny’s Instagram page. So when the recipe was published in the latest issue of Fou de Pâtisserie, I didn’t hesitate long before making it. I had mango and passion fruit purée at home — in short, I had everything I needed.
– wp:html –>This mango passion fruit tart recipe really caught my eye when I saw it on the Instagram page of Moulaye Fanny. So when the recipe was published in the latest issue of Fou de Pâtisserie, I didn’t hesitate long before making it. I had mango and passion fruit purée at home; in short, I had everything I needed.
The first time I made it, I had to make a few adjustments because not everything went well. I couldn’t fit my almond cream into the tart; I’d actually put in too much, and so after baking, I couldn’t really fill the tart anymore. I ended up scraping out my almond cream, which had overbaked anyway, to hastily make a vanilla sponge. As for the whipped ganache, it had a superb texture until I decided to put it in a piping bag and wait a bit before assembling. Very bad idea, and I know it too! The ganache starts to set and it’s difficult to pipe (not to mention the look, which becomes a bit foamy). In the end, even though I’d respected the look of the tart, the result wasn’t there for me. So I’d promised myself I’d make it again.
That was done last week. I was able to test the Silpain mat for baking the tart (that’s the slightly grid-patterned look you can see around the edge of the tart). I managed to bake my almond cream the way I wanted and I had enough room for both the coconut crunchy layer and the crémeux. Perfect, then! As for the ganache, I piped it directly and easily; it really didn’t look the same! However, I tinkered a bit with the piping of the exotic confit to try to get something perfect. So I piped it into a half-sphere mould and froze it. After piping my vanilla ganache balls, I placed my little confits, which I’d previously coated with a neutral glaze. Tinkering, I admit… After discussing it with Moulaye, there’s no need to do all that. Just follow the confit recipe carefully, cook it to 103°C to get a lovely shine. The confit is then piped directly onto the tips of the ganache.
So here’s a tart that looks stunning and isn’t as difficult as it might seem. Yes, really, I promise! The recipe requires a bit of organisation since there are several preparations to make, but you can (and I strongly advise you to) spread your preparations over 2 days.
7 components · Full recipe
Soak the gelatine leaves in cold water.
Heat half the cream with the vanilla pod (split and scraped) in a saucepan until it just comes to the boil.
Remove from the heat and leave to infuse for 10 minutes.
Drain and squeeze out the gelatine and stir into the hot cream.
Pour over the chopped white chocolate and blend with a hand blender until smooth.
Add the remaining cold cream and blend again.
Cover with cling film pressed onto the surface and refrigerate overnight.
Whip to firm peaks before use.
Beat the butter and icing sugar together until pale and creamy.
Add the egg and mix until combined.
Sift in the flour and ground almonds and mix until a smooth dough forms.
Wrap in cling film and refrigerate for at least 1 hour.
Roll out to 3mm thickness and line the tart ring(s).
Refrigerate for at least 30 minutes before baking.
Blind-bake at 160°C / 325°F fan-assisted for 20–25 minutes, until lightly golden.
Beat the softened butter with the icing sugar until pale.
Add the egg and beat well.
Fold in the ground almonds.
Pipe or spoon into the blind-baked tart case and bake at 160°C / 325°F fan-assisted for 15–18 minutes.
Leave to cool completely.
Melt the white chocolate over a bain-marie.
Mix in the desiccated coconut and crushed gavottes.
Spread over the cooled almond cream and refrigerate until set.
Soak the gelatine leaves in cold water.
Combine the mango purée, passion fruit purée, sugar and lime zest in a saucepan. Bring to the boil.
Whisk the egg yolks with the cornflour.
Pour the hot purée over the yolks, whisking, then return to the saucepan.
Cook over medium heat, stirring, until the mixture thickens.
Remove from the heat, drain and squeeze out the gelatine, and stir in.
Add the cold butter and blend until smooth.
Pour into a container and cover with cling film. Refrigerate until set.
Combine the mango purée, passion fruit purée and sugar in a saucepan.
Bring to the boil.
Soak the gelatine, drain, squeeze out and stir into the hot mixture.
Pour over the cremeux and leave to set in the refrigerator.
Spoon the mango and passion fruit cremeux into the tart case on top of the coconut crunch.
Top with the mango and passion fruit confit and leave to set.
Pipe the whipped vanilla ganache in nests or rosettes on top.
Decorate with fresh mango pieces, passion fruit seeds and any finishing touches desired.
Refrigerate for at least 2 hours before serving.
