Week 87: Mango tarts

Okay, so this time I decided to follow Dominique Ansel’s vanilla sablé tart to the ‘T’. Well, except for the salt. I thought my last batch was perfectly salted, as I do prefer my tart shells a little on the salty end. And I am perfectly happy with the result this time. I guess with the practice I managed to get the tart shells thinner this time, and ended up with 12 8cm tart shells! Which gave me 3 sets of different fillings to play around with.

I have this picture of a mango tart in my mind for a while. And since it is mango season now, I figure I will give it a go.

Makes 4 8cm mini round tarts

For the vanilla sablé tart shell dough (enough for 12 tart shells)

127g unsalted butter, softened

81g confectioner’s sugar

1 vanilla bean

50g egg (just shy of 1 large)

165g plain flour

47g cornstarch

30g ground almond

4g salt

1) Cream the unsalted butter and confectioner’s sugar in a stand mixer using the paddle attachment on medium speed for about 30 seconds.

2) Cut the vanilla bean length-wise and scrap out the vanilla seeds. Add these and the egg to the butter mixture and continue mixing on medium speed until smooth, scraping the bottom of the mixing bowl to make sure everything is well-mixed.

3) Combine the flour, cornstarch, ground almond, baking powder and salt in a large bowl. Then, with the mixer on low speed, add the dry ingredients and mix until just combined.

4) Line your work top with parchment paper and pour the dough onto it. Knead lightly by hand just so it holds together. Divide it into 12 portions, roll them into little balls and wrap tightly with cling wrap and refrigerate for at least 30 minutes.

5) Remove the chilled dough from the refrigerator, and roll each dough into thickness of 6mm between 2 pieces of parchment paper.

6) Line your tart rings, using a paring knife to trim the excess dough. Then return to the refrigerator to chill for about 30 minutes or put it into the freezer.

7) Pre-heat the oven to 175C fan, then blind bake the tart crust for 17 minutes. Remove the covers and bake for a further 5 minutes or until crust is evenly browned.

For the cream cheese mousse

60g cold whipping cream

60g cream cheese, at room temperature

7g fine granulated sugar

¼ tsp vanilla paste

1) Whip cold whipping cream until just stiff peaks form. Scoop into a cold, covered, and refrigerate.

2) Using the paddle attachment, beat the cream cheese and sugar until smooth.

3) Add the vanilla extract, then, use the whisk attachment to whisk until light and fluffy.

4) Pour cream cheese mixture into the whipped cream, and fold until well-mixed.

5) Scoop cream cheese mouse into tartlets, dividing equally between the 4 tart shells. Refrigerate under required.

For the cream filling

100g mascarpone crème légère

50g pure mango purée

1) To make the mango puree, measure out 50g mango flesh, then use a hand blender and blend for a few seconds.

2) Pour the mango purée into the mascarpone cream and whisk to combine.

3) Divide this equally among the 4 tarts, covering the cream cheese mousse layer. Allow to chill in the refrigerator while preparing the mango slices.

To assemble

2 medium-sized round mangos

20g mirror glaze + 20g water

1) Follow this on how to slice and arrange the mango slices. Arrange the rosettes on the mascarpone cream layer, then, return to the refrigerator to chill.

2) Prepare the glaze by heating the mirror glaze and water over a bain-marie. Then, apply the glaze generously on the mango rosettes.

I had some leftover mascarpone crème légère from my last bake, so I used that for my pastry cream filling. Otherwise, any plain crème pâtissière flavoured with pure vanilla extract would do the trick. Also, for the cream cheese mousse, since 60g of whipping cream was a bit of a challenge to whip in my KitchenAid mixer, I decided to try out the “mason jar method”. Just measure out the whipping cream directly into a mason jar, cover with the lid, chill in the refrigerator until the lid is nice and cold. Then, just shake it vigorously until you no longer hear the liquid sound, and you’re done. Simple.

These tarts turned out almost exactly like the picture of the mango tart in my head. And despite not being a big fan of fruit tarts, these turned out surprisingly delicious. What a pleasant start to my weekend.

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3 Responses to Week 87: Mango tarts

  1. Pingback: Week 87: Chocolate salted caramel tarts | The Baking Hermit

  2. Pingback: Week 87: Mocha tarts | The Baking Hermit

  3. Pingback: Week 88: Strawberry Japanese cotton cheesecake | The Baking Hermit

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