An elegant, multi-layered tart featuring a sweet pastry shell, crunchy vanilla base, creamy vanilla almond praliné, fudgy vanilla milk jam with mango, and a light whipped vanilla ganache, topped with a mango rose.
Yields: 8–10 Servings
Target Mold Size: 20 cm diameter fluted tart ring
DAY ONE: Component Preparation (Mousse)
DAY ONE: Component Preparation (Mousse)1) Whipped Vanilla Ganache
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | 3 sheets, bloomed |
| Heavy Cream (total) | 410 g | Split |
| Heavy Cream (hot) | 205 g | Approximately 200 ml |
| Heavy Cream (cold) | 205 g | Approximately 200 ml, chilled |
| Vanilla Beans | 3 | Seeds scraped from 3 beans |
| White Chocolate (30-35% cocoa butter) | 110 g | Finely chopped |
Method
- Soften Gelatin: Soak gelatin in cold water for 5–10 minutes.
- Melt Chocolate: Carefully melt the white chocolate and put it aside in a bowl.
- Infuse Cream: Cut the vanilla beans, scrape out the seeds, and heat them with 205 g of heavy cream until almost to a boil. Remove from heat. Whisk the bloomed gelatin into the hot cream.
- Emulsify: Pour the hot cream over the chocolate while stirring in the middle with a rubber spatula.
- Chill: Mix 205 g of cold heavy cream into the mixture. Put cling film on top of the cream and let it cool in the fridge overnight.
- Whip (Day 3): The next day, whip the cream until it has a thick consistency. Put the mousse in a piping bag.
DAY TWO: Component Preparation & Assembly
2) Sweet Pastry (Pâte Sucrée)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Butter | 85 g | Cubed, softened |
| Icing Sugar | 55 g | Sifted |
| Egg Yolks | 35 g | Approximately 2 medium yolks |
| All-Purpose Flour | 170 g | |
| Salt | Pinch | |
| Egg Wash: | ||
| Egg (Whole) | 60 g | Approximately 1 large egg |
| Heavy Cream | 4 g |
Method
- Cream Base: Leave cold butter at room temperature for 5–10 minutes to soften. Beat butter and icing sugar in a stand mixer with a paddle attachment for 2–3 minutes until combined.
- Add Yolks: Pour in the egg yolks and beat for approx. 30 seconds. Scrape down the sides of the bowl.
- Mix Dough: Stir in the flour and mix at a low speed until just combined.
- Chill and Line: Roll out the dough between two sheets of baking paper and refrigerate for 1 hour. Line a 20 cm tart ring with the chilled dough. Place the ring on a perforated mat/parchment paper.
- Pre-bake: Place a round piece of baking paper and baking beans/rice inside the tart and pre-bake for approx. 15 minutes at 200°C. Remove the beans/rice and bake for 5 minutes more.
- Egg Wash and Final Bake: Take the tart out, brush with the egg wash (mixed egg and cream), and bake for 8–12 minutes until fully golden.
- Cool: Let the tart cool completely.
3) Vanilla Crunch
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa butter) | 55 g | Melted |
| Dulce de Leche / Caramel Sauce | 19 g | Approximately 1¼ tbsp |
| Feuilletine Flakes | 80 g | |
| Vanilla Bean | 0.5 | Seeds scraped from ½ large bean |
| Salt | Pinch |
Method
- Prepare: Cut the vanilla bean and scrape out the seeds.
- Combine: Carefully melt the chocolate. Mix the chocolate with feuilletine, vanilla seeds, and salt. Stir in the dulce de leche.
- Layer and Set: Spread the crunch layer on the cooled tart. Gently level the surface. Put the tart in the fridge.
4) Vanilla Almond Praliné
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Roasted Almonds | 110 g | |
| Caster Sugar | 100 g | |
| Salt | Pinch | |
| Vanilla Beans | 1.25 | Seeds scraped from 1¼ beans |
Method
- Caramelize: Carefully melt sugar to a golden caramel. Immediately add the almonds and stir to cover all the nuts. Pour onto parchment paper and let them cool.
- Process: Blend the cooled caramelized nuts into a smooth nut butter using a strong food processor.
- Flavor: Cut the vanilla beans and scrape out the seeds. Add the vanilla seeds to the praliné and blend briefly again.
- Layer and Set: Spread the praliné in the tart (on top of the crunch layer). Put the tart back in the fridge.
5) Milk Jam with Mango and Vanilla
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Condensed Milk | 355 g | |
| Heavy Cream (35% fat) | 75 g | |
| Mango Purée | 30 g | |
| Caster Sugar | 20 g | |
| Vanilla Bean | 1 | Seeds scraped from 1 bean |
| Vanilla Powder | 5 g | Approximately 1 tsp |
Method
- Prepare: Cut the vanilla bean and scrape out the seeds.
- Cook Jam: Mix vanilla seeds, vanilla powder, condensed milk, heavy cream, mango purée, sugar, and the empty vanilla pod in a saucepan. Bring the jam to a simmer and cook while constantly stirring until the mixture has a thick consistency.
- Cool: Remove the vanilla pod. Pour the jam into a box, cover with cling film, and put it in the fridge for a few hours.
- Layer and Set: Bring the jam to room temperature (to make it more spreadable). Spread the milk jam on top of the tart. Gently level the surface. Put the tart back in the fridge.
DAY THREE: Finishing & Decoration
6) Final Assembly & Whipped Ganache
- Whip Ganache: Whip the chilled Whipped Vanilla Ganache (from Step 1) until it has a thick, pipeable consistency. Put the ganache in a piping bag.
- Fill Tart: Spread the whipped ganache in the tart (on top of the Milk Jam layer), filling the tart 95% with the ganache, leaving a little space at the top edge.
7) Mango Rose
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Large Ripe Mangos | 6–8 |
Method
- Slice: Cut the sides off all the mangos and cut them into thin, uniform slices.
- Arrange: Place each portion of slices from one mango side on the kitchen table in a line. Place the next portion in continuation so you get a very long line of mango slices, slightly overlapping.
- Roll: Starting from one end, begin rolling the slices around themselves to create a spiral pattern (the rose).
- Place: Carefully lift the finished rose onto the center of the tart using two large palette knives. Adjust the pattern if needed.
8) Fruit Glaze
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 50 g | |
| Water (total) | 170 g | Split into 25g and 145g |
| Cornstarch | 11.25 g | Approximately ¾ tbsp |
| Glucose Syrup | 15 g | Approximately 1 tbsp |
Method
- Prepare Slurry: Mix the 11.25 g of cornstarch with 25 g of water.
- Cook Glaze: Heat 50 g of caster sugar and 145 g of water to a boil.
- Thicken: Stir in the cornstarch mix and cook the glaze until it thickens and turns clear while constantly whisking.
- Finish: Add glucose syrup and cook for 30 seconds.
- Apply Glaze: Pour the glaze into a small bowl and let it cool a bit. Gently brush the glaze onto the mango rose.
9) Final Decoration
- Decorate with fresh flowers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.