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Alphonso Mango Tart

Posted by: AUI

Active Time

0 Hour
40 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

49.5 oz Granola Shortbread 1404 g Granola Shortbread

35.8 oz Mango Jelly 1014 g Mango Jelly

36.0 oz Ponthier Mango Mousse 1020 g Ponthier Mango Mousse

Directions

Pour the Mango Jelly half-way up a Savarin Flexipan Mold (5920101111) then refrigerate and turn out.
Fill a Savarin Felxipan (5920101111) with the Ponthier Mango Mousse, then freeze and turn out.
Put the mango jelly Savarin and the mango mousse Savarin together. Place on a disk of sweet pastry and top with another disk of sweet pastry.

1Granola Shortbread

Ingredients

15.2 oz Butter 430 g Butter

7.1 oz Granulated sugar 200 g Granulated sugar

0.2 oz Salt 6 g Salt

1.1 oz Inverted Sugar 30 g Inverted Sugar (505093) (505093) Qty: 1

0.1 oz Vanilla Bean Powder 3 g Vanilla Bean Powder (204156) (204156) Qty: 1

22.2 oz Pastry Flour 630 g Pastry Flour

3.2 oz Flour, Rye, white 90 g Flour, Rye, white

0.5 oz Baking Powder 15 g Baking Powder

Cocoa Butter granulated, 2.5Kg as Needed Cocoa Butter granulated, 2.5Kg as Needed (750021) (750021) Qty: 1

Couverture White Rondo, Sao Palme 30%, 20Kg as Needed Couverture White Rondo, Sao Palme 30%, 20Kg as Needed (750014) (750014) Qty: 1

Directions

Soften the butter. Add the sugar, salt, invert sugar and vanilla powder. Beat in the 2 flours and baking powder. Roll out the dough until flat to a thickness of 0.08/2mm. Cut out disks 0.8in/7cm in diameter. Make a hole in the center of each disk. Bake for 12 minutes at 302°F/ 150°C. Coat the pastry with cocoa butter and a thin layer of white chocolate immediately after removing them from the oven, to prevent them from softening.

2Mango Jelly

Ingredients

35.3 oz FROZEN PUREE, MANGO, 1 KG 1000 g FROZEN PUREE, MANGO, 1 KG (655029) (655029) Qty: 1

0.5 oz Sheet Gelatin Gold (500 sheets) 14 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

Directions

Heat the mango purée then add the softened gelatine. Use as desired.

3Ponthier Mango Mousse

Ingredients

3.4 oz Granulated sugar 97 g Granulated sugar

1.3 oz Glucose Syrup 38 g Glucose Syrup (505092) (505092) Qty: 1

0.9 oz Water 25 g Water

2.4 oz Egg white 68 g Egg white

16.9 oz FROZEN PUREE, MANGO, 1 KG 479 g FROZEN PUREE, MANGO, 1 KG (655029) (655029) Qty: 1

0.9 oz Sheet Gelatin Gold (500 sheets) 25 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

10.2 oz Heavy cream, whipped 289 g Heavy cream, whipped

Directions

Make an Italian meringue with the sugar, glucose, water and egg white. Heat the mango purée and add the softened gelatin. Once the meringue mixture is warm and stiff, remove from the beater and add a little mango purée to soften the mix. Then slowly add the meringue mixture to the mango purée. When the mixture is smooth and even, gently add the whipped cream.

Alphonso Mango Tart

Assembly

Ingredients

Directions

1Granola Shortbread

Ingredients

Directions

2Mango Jelly

Ingredients

Directions

3Ponthier Mango Mousse

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile