Mango & Passionfruit Tart

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Let me introduce you to this mango and passionfruit tart. I wanted to share this recipe with you now to give you enough time to plan it into your schedule and create it for Easter! You can, of course make it at any other time too, but with this type of decoration, it looks like a perfect Easter dessert, right? 😉

This recipe is for 1 tart – 20cm diameter.

Ingredients:

White choc ganache:

• 100g hot cream
• 150g white chocolate (I used iCam)
• 200g cold cream

The ganache needs to be prepared in advance – at least 8 hours earlier since it needs to chill in the fridge.

Heat up 100g of cream until it just starts simmering. 

Pour the hot cream over the white chocolate and leave aside for a few minutes. Blend everything together until smooth. Add the cold cream (200g) and stir together until combined. Pour into a container/bowl and cover with cling film, so that it touches the ganache and therefore prevents a skin forming on top of it. Chill in the fridge for at least 8 hours, but preferably overnight. 

Tart:

Follow my tart recipe up until the baking part – just swap the smaller tart rings for one 20cm tart ring (perforated), but don’t bake the tart shell yet. You’ll first need to make the almond cream below and then the baking step can begin! Keep the tart in the fridge until needed.

Since this mango and passionfruit recipe is for one big tart (and the dough recipe should be enough for two big ones – depending on the thickness you roll it to), you’ll have some leftover dough. You can either keep it rolled out in the freezer for your next tart 😉 or just cut out and bake some shortbread cookies. 

Baked Almond Cream:

• 40g butter – softened 
• 40g sugar 
• 75g ground almonds
• 1 teaspoon vanilla extract
• 1 egg
• 10-12 fresh raspberries 
• Almond flakes 

Place the butter and sugar in a bowl and whisk together for a few minutes. Add the ground almonds, vanilla extract, egg and stir until combined. 

Fill the unbaked tart with the almond cream. Cut raspberries in half and gently press them into the cream. Sprinkle with almond flakes. Place in the oven at 170C (no fan) and bake for about 28—30mins, you want the top of the cream to turn to golden colour. Take the tart out of the oven and let it cool. 

Mango & Passionfruit Curd:

• 80g mango – chopped 
• 85g Passionfruit puree 
• 5g lemon juice
• 1 egg + 2 egg yolks
• 45g sugar
• 65g butter

Place the mango and passionfruit puree in a blender and blitz until smooth. Move to a saucepan and add everything apart from the butter. Cook at a low heat, stirring at all times until the mixture comes to 82C – digital thermometer comes in very useful here! If you don’t stir your curd, you might end up with sweet scrambled eggs. The curd will become thicker as it cooks. Take off heat, let it sit for about 5mins, add the butter and stir until combined. Transfer into a bowl and cover with cling film, so that it touches the curd and therefore prevents a skin forming on top of it. Let it cool and place in the fridge for about 40mins or so. Then spread your mango & passionfruit curd over the baked almond cream and pop it back in the fridge for a bit to let it set.

Passionfruit Confit for decor:

• 40g passionfruit puree
• 15g sugar
• 2g gelatine + 10g cold water

While the tart is in the fridge, start preparing this confit.

Place the gelatine and cold water in a small cup, stir together and leave for a few minutes to let it bloom. 

Place passionfruit puree and sugar in a small saucepan over a medium heat until it starts simmering.
Put the gelatine bowl into a microwave for about 10seconds to allow it to melt. Add the gelatine to the saucepan with puree and stir. Pour into a small bowl to let it set a little – I usually leave it for about 45mins, but just keep an eye on it. If it sets too much by the time you’re ready to decorate, no problem, just place it in the microwave and heat up for about 2-3 seconds. 

Assembling:

Take out the ganache from the fridge, transfer to a mixer and whip it until it becomes pipe-able.

Grab a big piping bag and cut the end in a straight line, so that the diameter of the hole is around 5cm. Place about half of the ganache in the bag, pipe about 5 oval/rounded shapes onto the tart and then using a melon baller or a rounded measuring spoon, create an indent in each of them. Make sure to warm the melon baller in a mug of hot water beforehand and also in-between each indent. Fill them with the passionfruit confit making sure it doesn’t overflow. 

Place the rest of the ganache (and if you have any leftover from the other bag) into another piping bag – I used 1M wilton nozzle for this one and decorate the rest of the tart. 

You can decorate with some flaked almonds, raspberries and edible glitter. 

ENJOY! 🙂