How to Make an Elegant Passion Fruit and Mango Tart

To make an elegant passion fruit and mango tart, you’ll need a few key ingredients and a bit of patience to create a beautiful dessert that impresses with its vibrant flavors and stunning presentation. This tropical tart combines the sweetness of mango with the tanginess of passion fruit, making for a deliciously refreshing treat.

Ingredients:

For the Tart Shell:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 1 egg yolk
• 1 to 2 tablespoons ice water

For the Mango Filling:

• 2 ripe mangoes, peeled and chopped
• 1 tablespoon lime juice
• 2 tablespoons sugar (adjust according to the sweetness of your mango)
• 1 teaspoon cornstarch
• ½ cup heavy cream
• 2 large egg yolks

For the Passion Fruit Gel:

• ½ cup passion fruit pulp (fresh or canned)
• ¼ cup sugar
• 1 teaspoon lemon juice
• 2 teaspoons gelatin powder
• 2 tablespoons water

For Garnish:

• Fresh mango slices
• Passion fruit pulp
• Edible flowers or mint leaves (optional)

Instructions:

Step 1: Preparing the Tart Shell

1. Make the dough: In a large bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and rub it into the dry ingredients with your fingers or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and gradually add ice water (1 tablespoon at a time), mixing until the dough comes together. Avoid overworking the dough to keep it light and flaky.

2. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the dough relax and prevent shrinking during baking.

3. Roll and bake: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8 inch thick and fit it into a tart pan (about 9 inches). Prick the bottom of the tart shell with a fork to prevent it from puffing up during baking.

4. Blind bake: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for about 15-20 minutes, then remove the paper and weights and bake for an additional 5-10 minutes, until the shell is golden brown. Let the shell cool completely.

Step 2: Preparing the Mango Filling

1. Cook the mango puree: In a saucepan over medium heat, combine the chopped mango, lime juice, and sugar. Cook, stirring occasionally, until the mango breaks down and becomes soft, about 5-7 minutes.

2. Thicken the puree: In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this slurry to the mango mixture, stirring constantly until it thickens into a smooth puree. Remove from the heat and let it cool slightly.

3. Prepare the custard: In a separate bowl, whisk together the egg yolks and heavy cream. Gradually add the warm mango puree to the egg mixture, whisking constantly to avoid curdling. Once fully combined, pour the mixture back into the saucepan.

4. Cook the custard: Cook the mixture over low heat, stirring constantly until it thickens to a custard-like consistency. This will take about 5-8 minutes. Be careful not to let it boil to prevent curdling. Once thickened, remove from heat and set aside to cool.

Step 3: Preparing the Passion Fruit Gel

1. Dissolve the gelatin: In a small bowl, combine the gelatin with 2 tablespoons of water and let it sit for a few minutes to bloom.

2. Cook the passion fruit mixture: In a saucepan, combine the passion fruit pulp, sugar, and lemon juice. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.

3. Combine gelatin and passion fruit: Once the passion fruit mixture is hot, remove it from the heat and add the bloomed gelatin, stirring until completely dissolved. Let it cool for a few minutes before using.

Step 4: Assembling the Tart

1. Fill the tart shell: Once the tart shell has cooled completely, fill it with the mango custard filling, smoothing it out into an even layer with a spatula.

2. Add the passion fruit gel: Gently pour the passion fruit gel over the mango filling, spreading it evenly with a spoon or spatula. It will create a beautiful, glossy layer on top of the mango custard.

3. Chill the tart: Refrigerate the tart for at least 2-3 hours, or until the filling is fully set.

Step 5: Garnishing the Tart

1. Decorate: Once the tart is set, carefully remove it from the tart pan. Top the tart with fresh mango slices, a drizzle of passion fruit pulp, and edible flowers or mint leaves for an elegant finish.

2. Serve: Slice the tart carefully and serve chilled for a tropical, refreshing dessert that will be the star of any occasion.

Tips for Success:

• Fresh mangoes: For the best flavor, use ripe, juicy mangoes. They should be sweet but slightly firm to ensure they hold up in the filling.
• Passion fruit: If fresh passion fruit is unavailable, you can use canned passion fruit pulp, which is often available in supermarkets.
• Gelatin: Make sure the gelatin is completely dissolved in the passion fruit mixture to avoid any lumps or uneven texture.

This passion fruit and mango tart is the perfect combination of smooth, creamy custard and vibrant tropical flavors. Whether it’s for a special occasion or simply a treat for yourself, it is sure to impress with its elegant appearance and delicious taste.