Coconut mango passion (Print Version)
# Ingredients:
→ For the sweet crust
01 -
70 g of butter
02 -
42 g of powdered sugar
03 -
125 g of all-purpose flour
04 -
15 g of almond flour
05 -
27 g of egg
06 -
2 g of salt
→ For the coconut cream
07 -
50 g of softened butter
08 -
50 g of beaten egg
09 -
25 g of grated coconut
10 -
50 g of granulated sugar
11 -
25 g of almond meal
12 -
A pinch of sea salt
→ For the mango passion fruit compote
13 -
30 g of granulated sugar
14 -
120 g of mango puree
15 -
3 g of NH pectin
16 -
40 g of passion fruit puree
→ For the coconut whipped ganache (prepare it the day before)
17 -
70 g of white chocolate
18 -
20 g of heavy cream (30% fat)
19 -
200 g of mascarpone-based whipping cream
20 -
1 gelatin sheet (2.2 g)
21 -
70 g of coconut cream
→ For assembly
22 -
Pre-baked pastry with coconut cream and mango-passion compote
23 -
Chilled whipped ganache
24 -
1/2 mango
25 -
1 passion fruit
26 -
Some shredded coconut
27 -
Zest of half an organic lime
# Instructions:
01 -
Mix the flour, powdered sugar, almond flour, salt, and slightly softened butter using a stand mixer paddle or by hand. Add the egg and stop mixing once combined. Gently gather the crumbly dough on parchment paper and smear it three times with the flat of your hand to make it smooth. Cover it with another piece of parchment paper and roll it to about 3 mm thick. Lay it flat and refrigerate for at least an hour. Place into an 18 cm tart ring, trim the edges with a sharp knife, and chill again, or even freeze. Bake at 170°C for around 23 minutes.
02 -
Combine the almond meal, grated coconut, sugar, and softened butter. Gently blend in the beaten egg and sea salt using a spatula. Pour this mixture onto the pre-baked tart base and bake at 180°C for 15 minutes. Cool completely and refrigerate for an hour or more.
03 -
In a pot, combine the mango and passion fruit purees. Mix sugar and NH pectin in a bowl and add this dry mix to the purees. Heat everything over medium, stirring constantly for 1 minute after it starts to boil. Let this cool for 5 minutes, then spread over the chilled tart or store cold for later use.
04 -
Soak the gelatin in cold water. Heat the 20 g heavy cream and coconut cream until almost boiling, then stir in the squeezed gelatin. Microwaving the white chocolate for about 30 seconds several times, melt it until smooth. Gradually pour the warm liquid onto the melted chocolate in three additions, mixing with a spatula until glossy. Add the whipping cream and blend briefly with an immersion blender. Cover it directly with plastic wrap and refrigerate overnight.
05 -
Whip the coconut ganache with a hand mixer until soft peaks form. It whips up fast, so stop before it becomes too stiff—it’ll firm up more in the fridge. Put it in a piping bag with a 20 mm round tip. Pipe dollops all around the edge of the tart, and a spiral in the center. Top with fresh mango slices and passion fruit pulp. Sprinkle some shredded coconut and lime zest on top. Chill for at least an hour before serving.
# Notes:
01 -
Be precise during assembly for a polished look.