Mango and lemon tart, a fresh and delicious recipe for these first autumn days.
The sweetness of the mango matches well with the acidity of the lemon, giving the Mango and lemon tart a very stunning flavor.
Crunchiness, softness, acidity and sweetness … .. in short, all the necessary elements for a modern tart.
Mango and lemon tart …… perfect for every moment of the day.
Mango and lemon tart
Yield:
6
No Ratings
Ingredients
Almond and lemon short crust pastry
- 1 cup + 3 tbsp (150 g) pastry flour
- 2 tbsp (15 g) almond powder
- zest from ½ lemon
- 1/3 cup (45 g) icing sugar
- 6 tbsp (85 g) soft unsalted butter
- ½ medium (25 g) whole egg
- a pinch of salt
Almond and mango filling
- 2 tbsp (30 g) soft unsalted butter
- ÂĽ cup + 1 tbsp (30 g) almond powder
- 2 tbsp (30 g) superfine granulated sugar
- ½ large (30 g) whole egg
- a scant tbsp (6 g) corn starch (Maizena)
- fresh mango, cubed
Lemon ganache
- 2.5 tbsp (34 g) heavy cream
- 3 tbsp + 2.5 tsp (56 g) fresh lemon juice, sifted
- 4 oz (113 g) white chocolate, finely chopped
- 0.86 g gelatin sheets, 200 bloom (0.43%)
Mango custard
- 2 medium (40 g) egg yolks
- 1 tbsp + a scant tsp (18 g) water
- generous ½ oz (18 g) glucose syrup
- 1 tbsp + a scant tsp (18 g) superfine granulated sugar
- 4 tbsp (64 g) mango puree
- 3 g gelatin sheets, 200 bloom (1.4%)
- 5 tbsp (64 g) heavy cream
Instructions
Almond and lemon short crust pastry
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and lemon zest.Add lightly beaten whole egg and mix to combine.Add the sifted flour with salt and mix just to combine.Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
Almond and mango filling
In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.Add all other ingredients and mix to combine until well incorporated, (the mango has to be added in the next step).
To line the pastry ring
Brush the interior of your ring with butter (6 inches - 17 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).Roll the dough gently until you have an even 3 mm thickness.Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.Using the knife, remove the overhanging pastry.Prick the base with a fork and refrigerate for 2 hours.
To bake
Heat fan oven to 320 F - 160°C.Bake the tart shell for 16 minutes and let cool a few minutes.Pour the almond filling in a pastry bag, fill the shell and smooth the top.Add the diced mango and bake for 12 minutes more.Let completely cool.
Lemon ganache
Soft gelatin sheets in cold water.Heat heavy cream with lemon juice until 175F - 80°C.Add wringed gelatin sheets and mix to melt.Pour the mixture over the chocolate in 3 batches, and mix with a rubber spatula until smooth and shine.Cover with plastic wrap and refrigerate for 12 hours.
Mango custard
Soft gelatin sheets in cold water.Prepare a syrup boiling sugar, water and glucose syrup.Then pour the mixture in a slow steady stream over egg yolks.Cook the mixture over a low heat until 180F (82°C), stirring constantly.Out of the heat, add wringed gelatin sheets and mango puree.Blend with a hand blender.Add heavy cream and blend once again.Pour the mixture into the mould “Ipnosi” (6 inches-16 cm), refrigerate, then freeze.
To assemble
Fill the shell with lemon ganache and smooth the surface with a spatula.Unmould the mango custard and place over the ganache.Refrigerate the tart for a couple of hours to let the custard to get the right temperature.
To serve
Garnish with chocolate, gold leaves and serve.
Aria, all of your recipes look amazing! Thank you for sharing! I can’t wait to try one of your beautiful tarts!
thank you so much.
let me know.
Aria
I want to try your recipe asap
thank you. let me know