Mango, Passion Fruit, Pecan Tart
Ingredients
75
40
50
140 , cold
2.5
100
25
3
3
100
110
2
100 , softened
8
160
240
3
Instructions
STEP 1/5
Soak the gelatine
Melt the white chocolate in a bain-marie, in parallel, heat the 40g of full cream
Off the heat, add the mango purée and the 140g of cold single cream
Mix to obtain a combined mixture
Place cling film in contact with the cream and refrigerate overnight
The next day, beat the mixture like whipped cream in the bowl using the whisk, speed 1 for 2/3 mins then 2/3 to finish, the mixture should be light and airy and hold with the whisk while being supple
STEP 2/5
Mix the sugar and the pectin NH
Heat the passion fruit purée in the bowl with the mixer at 50°, once the purée has reached this temperature, add the sugar/pectin mixture in a raindrop
Bring to the boil: Processor at 100° for 1 mins and remove to room temperature
STEP 3/5
Beat the sugar and egg yolks in a mixer for 5/7 mins with the whisk
Add the softened butter, beat for a few seconds then add the flour, baking powder and vanilla, beat again until you obtain a combined mixture
Put in a circle of 20 cms and reserve in the fridge for 15 mins
Then cook at 160 degrees for about 20 mins
Pass a blade of knife to peel off the circle and wait for cooling
Individually, put 60 g of dough in an 8 cm circle and cook for 15/17 min at 170°, at the exit, with a rolling pin or the bottom of a glass (4 cm in diameter) press lightly in the centre to dig a slight hole.
STEP 4/5
Roast the pecan nuts at 180 degrees for 15 mins
Make a dry caramel, in the bowl of the food processor put the sugar and adjust the temperature to 180° with the mixer
Remove it to a parchment sheet and wait for it to cool
Once cooled, break it into pieces then put it in the multipurpose bowl with the pecans
Mix in the multifunction bowl for about 1 min at maximum speed, until the mixture becomes liquid (increase the time if necessary) add the salt, mix for a few seconds
Remove, the praline is ready
STEP 5/5
Once the shortbread has cooled, collect the confit and mix it lightly, and place a thin layer on the shortbread
Start in a food processor, with the whisk, by whipping the mango ganache until obtaining a poached texture, the whisk must leave marks in the ganache, be careful not to whip it too much at the risk of cutting it
Place in a piping bag, with a smooth 1.5 cm nozzle
Pipe "balls" of ganache over the confit, then with a Parisian apple spoon, dig a "hole" then fill it with the pecan praline
Mango, Passion Fruit, Pecan Tart
Ingredients
75
40
50
140 , cold
2.5
100
25
3
3
100
110
2
100 , softened
8
160
240
3
Instructions
STEP 1/5
Soak the gelatine
Melt the white chocolate in a bain-marie, in parallel, heat the 40g of full cream
Off the heat, add the mango purée and the 140g of cold single cream
Mix to obtain a combined mixture
Place cling film in contact with the cream and refrigerate overnight
The next day, beat the mixture like whipped cream in the bowl using the whisk, speed 1 for 2/3 mins then 2/3 to finish, the mixture should be light and airy and hold with the whisk while being supple
STEP 2/5
Mix the sugar and the pectin NH
Heat the passion fruit purée in the bowl with the mixer at 50°, once the purée has reached this temperature, add the sugar/pectin mixture in a raindrop
Bring to the boil: Processor at 100° for 1 mins and remove to room temperature
STEP 3/5
Beat the sugar and egg yolks in a mixer for 5/7 mins with the whisk
Add the softened butter, beat for a few seconds then add the flour, baking powder and vanilla, beat again until you obtain a combined mixture
Put in a circle of 20 cms and reserve in the fridge for 15 mins
Then cook at 160 degrees for about 20 mins
Pass a blade of knife to peel off the circle and wait for cooling
Individually, put 60 g of dough in an 8 cm circle and cook for 15/17 min at 170°, at the exit, with a rolling pin or the bottom of a glass (4 cm in diameter) press lightly in the centre to dig a slight hole.
STEP 4/5
Roast the pecan nuts at 180 degrees for 15 mins
Make a dry caramel, in the bowl of the food processor put the sugar and adjust the temperature to 180° with the mixer
Remove it to a parchment sheet and wait for it to cool
Once cooled, break it into pieces then put it in the multipurpose bowl with the pecans
Mix in the multifunction bowl for about 1 min at maximum speed, until the mixture becomes liquid (increase the time if necessary) add the salt, mix for a few seconds
Remove, the praline is ready
STEP 5/5
Once the shortbread has cooled, collect the confit and mix it lightly, and place a thin layer on the shortbread
Start in a food processor, with the whisk, by whipping the mango ganache until obtaining a poached texture, the whisk must leave marks in the ganache, be careful not to whip it too much at the risk of cutting it
Place in a piping bag, with a smooth 1.5 cm nozzle
Pipe "balls" of ganache over the confit, then with a Parisian apple spoon, dig a "hole" then fill it with the pecan praline