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🥭 Mango & Passionfruit Tartlets

Delicate tartlets featuring a crisp pâte sucrée shell, a soft almond sponge, tangy mango-passionfruit compote, and glossy domes of mango mousse — a stunning and vibrant dessert perfect for special occasions.
These tartlets bring a touch of the tropics to any winter table. Ripe mango and tart passionfruit are layered with contrasting textures: from silky mousse to crunchy tart crust. The mirror-glazed domes make these little desserts a true showstopper.
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Prep Time 1 hour 15 minutes
Servings 8 people

Ingredients
  

🍮 Mango Mousse

  • 200 g mango purée
  • 250 g heavy cream
  • 30 g powdered sugar
  • 30 g lemon juice
  • 3 gelatin sheets gold grade

✨ Yellow Mirror Glaze

  • 90 g water
  • 20 g lemon juice
  • 110 g glucose syrup
  • 50 g sugar
  • 4.5 gelatin sheets
  • 70 g heavy cream
  • 100 g white chocolate
  • Yellow gel food coloring

🥧 Sweet Shortcrust Pastry

  • 120 g unsalted butter
  • 90 g powdered sugar
  • Pinch of salt
  • 0.5 tsp vanilla paste
  • 1 egg M
  • 280 g all-purpose flour type 405

🍫 Coating

  • 30 g white chocolate

🌰 Almond Sponge Flourless

  • 2 eggs
  • 60 g ground almonds
  • 40 g powdered sugar
  • Pinch of salt

🍍 Mango-Passionfruit Compote

  • 1 ripe mango
  • 2 passionfruits
  • 10 g lemon juice
  • 0.5 tsp vanilla extract

🧡 Decoration

  • Extra mango diced into 1 cm cubes
  • Reserved passionfruit seeds

Instructions
 

Mango Mousse (Day 1 – Freeze)

  • Soften gelatin in cold water.
  • Whip cream with powdered sugar to soft peaks. Chill.
  • Warm ~40 g mango purée, dissolve gelatin in it.
  • Mix with remaining purée and lemon juice.
  • Fold in one-third of whipped cream, then gently fold in the rest.
  • Pipe into 6 half-sphere silicone molds (6 cm diameter).
  • Freeze for 5–6 hours (or overnight).

Mirror Glaze (Day 1 – Chill)

  • Bloom gelatin in very cold water.
  • Boil water, lemon juice, glucose, and sugar.
  • Add cream, then pour over white chocolate. Stir until melted.
  • Mix in gelatin and food coloring.
  • Blend with immersion blender.
  • Store in a container, covered, and chill overnight.

Sweet Shortcrust Pastry

  • Cream butter, powdered sugar, salt, and vanilla.
  • Add egg and mix, then incorporate flour.
  • Roll between two sheets of parchment and chill 30 minutes.
  • Cut 6 strips for tartlet sides and circles (8 cm) for bottoms.
  • Line rings and assemble. Trim excess. Chill again 30 minutes.
  • Preheat oven to 160°C (convection).
  • Prick bases and bake for 15–20 minutes until golden. Cool.
  • Brush inside shells with melted white chocolate.

Almond Sponge

  • Preheat oven to 170°C.
  • Mix all ingredients in stand mixer for 10 minutes on high.
  • Pour into lined loaf pan (25–30 cm), bake ~20 minutes. Cool.
  • Cut out 6 circles (4 cm diameter).

Mango-Passionfruit Compote

  • Dice half a mango into 0.5 cm cubes.
  • In a bowl, combine mango, lemon juice, vanilla extract.
  • Scoop pulp of passionfruits into bowl, mix.
  • Reserve some seeds for decoration.

Assembly

  • Place an almond sponge disc into each tart shell.
  • Spoon mango-passionfruit compote on top and smooth.

Glazing & Finishing

  • Warm mirror glaze to ~36°C.
  • Unmold mousse domes. Skewer the flat side and dip into glaze.
  • Scrape excess glaze from bottom.
  • Place domes centered on each tartlet.

Decoration

  • Dice remaining mango into 1 cm cubes and place around domes.
  • Add passionfruit seeds on top for contrast.