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Mango Tart Recipe

Inspired by Emporium Kitchen & Wine Market

Time3h

Serves8

mango custard, blackberries, lime coral tuile, mango mojito sorbet

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Ingredients

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Crust

1 1/2 cups 00 bread flour

1/2 cups Unsalted butter

1/4 cups Powdered sugar

1 unit Egg yolk

1/4 tsp Celtic sea salt

Mango Custard

1 cups Mango puree

1 cups Heavy cream

3 unit Eggs

1/2 cups granulated sugar

1 tsp Watkins vanilla extract

Blackberry Topping

1 cups Blackberries

2 tbs granulated sugar

1 tbs ReaLemon lemon juice

Lime Coral Tuile

2 unit Egg whites

1/2 cups Powdered sugar

1/4 cups 00 bread flour

1 tsp Lime zest

1 tbs ReaLime juice

Mango Mojito Sorbet

2 cups Mango puree

1/2 cups Mint leaves

1/2 cups ReaLime juice

1/2 cups granulated sugar

1 cups Water

Method

Making the Crust

1

Prepare the crust

In a bowl, mix flour, powdered sugar, and salt. Cut in butter until crumbly. Add egg yolk and mix until dough forms. Chill for 30 minutes.

2

Bake the crust

Roll out dough and fit into a tart pan. Prick with a fork and bake at 350°F (175°C) for 15-20 minutes until golden. Let cool.

Making the Mango Custard

3

Prepare the custard

Whisk together eggs and sugar until light. Add mango puree, heavy cream, and vanilla. Mix well and pour into the cooled crust.

4

Bake the custard

Bake at 325°F (160°C) for 30-35 minutes until set. Cool completely in the fridge.

Prepare the Blackberry Topping

5

Mix topping ingredients

In a bowl, combine blackberries, sugar, and lemon juice. Let sit for 15 minutes to macerate.

Making Lime Coral Tuile

6

Prepare the tuile batter

Whisk egg whites and powdered sugar until frothy. Fold in flour, lime zest, and lime juice. Spread thin on a baking sheet and bake at 375°F (190°C) for 5-7 minutes.

7

Shape the tuiles

Remove from the oven and shape while warm, let cool completely.

Making Mango Mojito Sorbet

8

Prepare the sorbet mixture

Blend mango puree, mint leaves, lime juice, sugar, and water until smooth. Chill for 1 hour.

9

Freeze the sorbet

Churn in an ice cream maker according to manufacturer instructions. Freeze until firm.

Assembly

10

Assemble the tart

Top the mango custard tart with blackberry mixture. Serve with lime coral tuile and a scoop of mango mojito sorbet.