This delectable mango mousse tart is made of a creamy and fruity mango mousse that is nestled in a crisp and buttery tart crust.
There is beauty in the incorporation of mango in a dessert because of its vibrant yellow color and its rich tropical taste. In this mango mousse tart, the rich heavy cream incorporated into the mango puree balances the fruitiness of the mango very well and you have a light and fresh dessert nestled in a buttery tart crust.
I also love the simplicity and elegance of a whole tart. Their ridged and curvy sides and the rich, colorful filling in the center is such a sight to behold for me.
Last Christmas, my husband bought me the first ever two-piece tart pan that I ever owned in my entire life. Since then, I have been on the hunt for a tart recipe and when I saw Anna Olson baked mango mousse tart on her show, my jaw literally dropped. I had to make it.
The tart crust is a simple dough that resembles a sugar cookie. Pair this with the heavenly mango mouse, heaven baby.
Mango Mousse Cake: Make the Tart Crust
- Simply mix the dry ingredients ( flour and icing sugar) and the butter using a paddle attachment, or beaters.
- Once coarse and grainy, add the heavy cream and just continue beating until the dough forms a ball in the center of the bowl. Quickly gather the dough and form it into a disc.
- Still working quickly, press the dough into the bottom and up the sides of the pan using your fingers.
- I rolled a rolling pin right on top the edges of the pan to cut any excess dough. Refrigerate the dough to firm it up for about an hour or so.
Since you are not going to bake the mango mousse filling, you need to pre-bake the crust or blind bake.
To blindbake is to bake a tart or pie shell without any filling. Its goal is to cook the crust when your filling does not need to be cooked, like in ths one, Or just to prebake it if the filling will cook faster than the crust.
One important thing to do when blind baking is to add pie weights on the pie base. This prevents the base part of the tart or pie to puff up, which makes it difficult to nestle its filling later on. One typical set up for blind baking is shown in this photo.
I baked the crust for the first 10 minutes with the weights on, which in this case, are raw rice. You can also use uncooked beans. After ten minutes, I removed the pie weights and continue to bake uncovered for another 5-7 minutes. The crust should look set and the color is light brown. The rice can still be used for cooking.
Mango Mousse Tart: Make the Filling
- For the filling, I used agar agar to make the puree mixture set up into a jelly-like consistency. The method required in making the mango mousse filling is simply boiling, then maintaining the simmer for about a minute.
- It is important that the mango puree mixture is at room temperature before folding in the whipped cream. It is equally important that the tart crust is completely cool before pouring the filling to it.
- And lastly, the mango puree I used in this recipe is the canned mango puree which I bought from the Asian/ Oriental aisle of the supermarket. They are really good and sweet, and they are made from real tropical mangoes. I don’t mind using them over the fresh ones because there is hardly any difference.
If you have mangoes this season ( the yellow skinned ones) where you live, you can use fresh too. Just puree them to make 1 and 1/2 cups. The sweetness of the fresh mangoes varies so adjust the sugar to your sweetness preference.
Whichever you use, this dessert highlights the divinity of the tropical fruit that is mango. I hope you enjoy this as much as I did.
Do you want more desserts? Also, try these:
- Mango Cake Roll
- No Bake Pineapple Cheesecake
- Blueberry Cheesecake
- Chocolate Banana Bread
- Chocolate Marble Cake Loaf
- Best Ever Brownies
- Coffee Swiss Roll
- Tres Leches Cake
Mango Mousse Tart
FOR THE TART CRUST
- 1 and 1/2 cup all purpose flour
- 1/2 cup icing sugar
- 1 and 1/2 sticks unsalted butter cut into cubes and chilled
- 1 and 1/2 tbsp heavy cream
FOR THE MANGO MOUSSE FILLING
- 90 mL cold water
- 7 g agar agar powder
- 1 and 1/2 cup mango puree from the can
- 3/4 cup sugar
- 3 tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 and 1/2 cup whipping cream
FOR THE TART CRUST
Combine the flour and icing sugar in the bowl of a stand mixer. With the paddle attachment on, gently whisk the dry ingredients on low speed. Add the cubed butter pieces and run the mixer on medium until the mixture looks like a coarse meal. Add the heavy cream and continue mixing until the mixture forms a ball and gathers together in the center. Gather the dough with your hands form it into a disc. Using your fingers, quickly press the dough on the base, then the sides of a 12-inch tart pan with a removable bottom. Leave about half to an inch overhang of dough on the sides. Roll a rolling pin on the top edges of the tart pan to cut the excess dough. Chill the dough in the fridge for about an hour or more.
After chilling, preheat oven to 350 F. Lay a piece of parchment paper over the dough large enough to cover it. Put enough uncooked rice or beans on the parchment paper, ensuring that the entire base of the tart is covered with the rice. Bake in the preheated oven for 10 minutes, gently remove the parchment paper with the rice and continue to bake for another 5-7 minutes or until the crust looks set and is lightly browned. Cool crust completely.
MANGO MOUSSE FILLING
Add the water in a medium saucepan and sprinkle the agar agar powder over it. Stir to combine and set aside for 2- 3 minutes. Add half of the mango puree, sugar and lemon juice to the pan and bring to a simmer. Leave it simmering for about a minute, turn off heat then stir in the remaining mango puree. Set this aside and cool to room temperature. Meanwhile, whisk the whipping cream using a mixer until soft peaks form. Stir the vanilla extract to the cooled mango puree mixture. Fold half the whipped cream into the puree mixture, then fold the remaining half until mixture is uniform in color. Pour the mango mousse filling to the cooled tart crust. Smooth the top with an offset spatula. Chill the tart to set in the fridge for at least 4 hours.
Adapted from Food Network, recipe from Anna Olson.