Mango Mousse Tart
Ingredients
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
Instructions
FOR THE TART CRUST
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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.
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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
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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.
Recipe Notes
Adapted from Food Network, recipe from Anna Olson.