Creamy treat with coconut, mango, and passion
Enjoy a delightful tart featuring a sweet crust, coconut cream, mango-passion compote, and a light coconut whipped ganache. It's fresh and tropical.
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Cooking tools:
- Tart ring
- Rolling pin
- Parchment paper
- Chef's knife
- Oven
- Refrigerator
- Freezer
- Mixing bowl
- Paddle
- Spatula
- Whisk
- Saucepan
- Immersion blender
- Plastic wrap
- Microwave
- Hand mixer
- Piping bag
- Round piping tip
- Measuring scale
- Cutting board
- Grater
- Spoon
- Plate
- Wooden spoon
- Fine-mesh sieve
- Pastry brush
- Kitchen timer
- Baking sheet
- Microplane
Ingredients
- 42 g powdered sugar
- 125 g all-purpose flour (T55)
- 2 g salt
- 15 g almond meal
- 70 g butter
- 27 g egg
- 1 pinch of fleur de sel
- 50 g room-temperature butter
- 25 g shredded coconut
- 25 g almond meal
- 50 g granulated sugar
- 50 g beaten egg
- 30 g granulated sugar
- 120 g mango purée
- 3 g NH pectin
- 40 g passion fruit purée
- 20 g heavy cream (30% fat)
- 70 g white chocolate (high-quality)
- 200 g mascarpone whipping cream
- 1 gelatin sheet (2.2 g)
- 70 g coconut cream
- The tart base topped with coconut cream and mango-passion fruit compote
- 1/2 fresh mango
- The ganache that chilled overnight
- Grated coconut
- Zest of half an organic lime
- 1 passion fruit
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