Sweet shortcrust pastry & Egg wash
- Using a mixer fitted with a beater attachment, soften the butter, stir in the icing sugar, ground almonds, fine salt, zest and scraped vanilla.
- Add the flour and rub it in with your hands to form breadcrumbs, and finally add the eggs.
- Chill the dough for about 12 hours.
- Roll out the dough to about 2.5 mm thick, line the tins and blind bake for about 15 minutes at 150 °C.
- Brush the pastry with a thin coat of the egg wash and bake again for about 15 minutes at 150 °C.
Mango cream :
- Reduce the mango purée by 40% in a dehydrator or an oven at 80 °C for 1.5 to 2 hours (1 kg of purée reduced by 40% makes 600 g).
- Mix the two fruit purées, then add the dry ingredients.
- Heat one third of the purée and the yolks to 85 °C.
- Add the remaining purée once the mixture is cooked. At 40 °C, add the butter and mix well. Allow to cool.
Mango mixture :
- Chop the fresh coriander, finely dice the mango, and mix all the ingredients.
Mango confit :
- Heat the dehydrated mango purée with the diced mango and the juices.
- At 40 °C, add the sugars mixed with the pectin and xanthan gum.
- Bring to the boil, mix, cool and chill.
Génoise :
- Put the eggs and sugars in a bain-marie and heat to 40 °C.
- Beat with a mixer at high speed for about 4 minutes, then at a lower speed for about 2 minutes.
- Add the sifted flour and mix well.
- Pour in the butter/milk mixture at 40 °C, then mix again.
- Sprinkle with diced ginger and pipe with lines of mango confit.
- Gently knock some air out of the batter, smooth it onto a 40 cm x 60 cm tray, and bake at 160 °C for about 10 minutes.
Coconut chiboust cream
- First, infuse the vanilla and zest into the coconut purée for about 10 minutes.
- Then make a creme patissiere with the infused purée and milk.
- Add the yolks mixed with the Maizena® and La Perruche brown sugar (1).
- Once cooked, pour in the prepared gelatine.
- At the same time, prepare an Italian meringue by heating the water and La Perruche brown sugar (2) to 121 °C.
- Incorporate the hot meringue into the hot coconut creme patissiere.
- Pour into 12 cm tins (about 80 g).
Assembly and finishing :
- Garnish the tarts with the mango mixture, add a disc of mango/ginger génoise, then a circle of coconut chiboust cream.
- Cover with a thin layer of La Perruche brown sugar and caramelise with a caramelising iron or kitchen torch.
- Decorate the edge of the tart with thin slices of fresh mango, glaze lightly, and add a few flowers.
A few words on the creation of this recipe :
Imagine a Puits d’amour brimming with exotic flavours, where fruity mango is awakened by the subtle power of Espelette pepper and the freshness of coriander, finished with an alluring coconut chiboust cream and crispy sweet shortcrust pastry… Open your eyes, you’re not dreaming!