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Mango & Passion Fruit Tart Recipe

This document provides a detailed recipe for making a Mango and Passion Fruit Tart, including a list of ingredients and step-by-step instructions for preparation. Key components include sable dough, hazelnut financier batter, mango crèmeux, and passion fruit crèmeux. The recipe emphasizes the importance of proper temperatures and techniques for achieving the desired texture and flavor.

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Fernando Latoza Codes III
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© © All Rights Reserved
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58 views5 pages

Mango & Passion Fruit Tart Recipe

This document provides a detailed recipe for making a Mango and Passion Fruit Tart, including a list of ingredients and step-by-step instructions for preparation. Key components include sable dough, hazelnut financier batter, mango crèmeux, and passion fruit crèmeux. The recipe emphasizes the importance of proper temperatures and techniques for achieving the desired texture and flavor.

Uploaded by

Fernando Latoza Codes III
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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4.

92 from 47 votes
360 g butter
195 g confectioner's sugar
a pinch of salt
90 g almond flour
142 g whole eggs
795 g flour
160 g egg
57 g a/p flour
180 g icing sugar
90 g hazelnut flour
25 g inverted sugar
150 g Noisette butter melted
90 g hazelnut paste
600 g mango purée
50 g sugar
5.5 g SOSA lota
6.25 g gelatin sheets silver
200 g egg yolks
125 g whole eggs
215 g granulated sugar
300 g passion fruit purée
250 g unsalted butter
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1. Preheat oven to 160ºC/325ºF.
2. In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into
small cubes and
place in a bowl.
3. Add the flour, sugar, salt and almond flour and beat until the mixture resembles
breadcrumbs.
4. Add the egg and bring the mix together until it forms a ball.
5. Roll dough to 2mm (0.08 inch) thickness between two parchment paper, cover in
plastic wrap
and refrigerate for 20 minutes.
#. Butter small tart molds and cut dough to fit. Line and trim each mold and freeze
for at least
1hour before baking for about 15 minutes until lightly golden.
1. Combine all powders together in a mixer.
2. Pour the egg whites, inverted sugar and hazelnut paste followed by the noisette
butter. Set aside
in the refrigerator.
3. Pipe ¼ of the financier inside the tart and bale 170C (340 Fahrenheit )for 6-7
minutes.
1. Mix the sugar with the Iota and combine with the puree and heat the mixture to
at least 85°C
(185°F). Pour on top the financier.
2. Keep in the fridge until set.
1. Soak gelatin in ice water until softened; squeeze out excess water and set
aside.
2. Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly
until thickened (85°C
or 185°F).
3. Remove from heat, stir in gelatin, let cool to 35°C (95°F) and add the butter
and mix.
4. Keep in the fridge for 12 hours before use.
1. Pipe Passion fruit on top the tart and decorate with Fresh Mango.
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