🥭 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.
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.
