Exotic Mango and Passion fruit tart

Pastry recipe

around 6 tarts

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Exotic Mango and Passion fruit tart
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 / Ice-cream World Champion 2018 / Ice-cream Meilleur Ouvrier de France 2019
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. No-flour chocolate sponge

    Ingredients

    • Egg white - 265g
    • Sugar - 65g
    • Egg yolk - 100g
    • Cover Dark Chocolate 70% - 250g
    • Butter 82% fat - 120g

    Melt the cover dark chocolate 70%  and butter at 45/45°C

    Beat the egg whites and the sugar.

    Add the egg yolks in the last mixture.

    Then incorporate it, the first preparation

    Spread onto a 60 x40 tray

    Bake

    Baking time: 8 min.

    Temperature 180°C

  2. Milk chocolate cream

    Ingredients

    • Cream 35% fat - 360g
    • Milk 3.6% fat - 240g
    • Sugar - 60g
    • Glucose powder DE 40 - 60g
    • Pectin NH 325 - 4.8g
    • Egg yolk - 72g
    • Milk chocolate cover - 360g

    Pour 180g per tart

     

    Mix sugar, glucose powder and pectin 325 NH95

    Add this mixture in the cream and the milk

    Bring to the boil

    Incorporate the egg yolks, then the cover milk chocolate

    Blend

  3. Milk chocolate flocking

    Ingredients

    • Milk chocolate cover - 200g
    • Cocoa butter - 70g
    • Oil - 30g

    Melt all ingredients at 40/45°C

    Strain

  4. Feuilletine flake

    Ingredients

    • Almond hazelnut praline 50% - 200g
    • Hazelnut praline paste - 200g
    • Milk chocolate cover - 100g
    • Feuillantine flake - 200g
    • Butter 82% fat - 40g

    Melt the milk chocolate cover, with the butter at 45/45°C

    Add almond hazelnut and hazelnut paste

    Then, add the feuillantine flake

    Spread between two sheets of baking paper

    Freeze

    Cut into portions

  5. Glaze

    Ingredients

    • Egg yolk - 40g
    • Egg white - 10g
    • Cream 35% fat - 10g

    Mix all ingredients

    Apply to the bases halfway through baking

    Finish baking in the oven

  6. Chocolate shortbread

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Fine salt - 2g
    • Almond powder - 45g
    • Egg - 70g
    • flour T45 - 310g
    • Cacao (poudre) 20% MG - 50g

    Mix butter, icing sugar, fine salt and ground almonds

    Incoporate the eggs

    Then, add the flour and the cocoa powder

    Baking time

    30 minutes

     

    Temperature

    150°C

  7. Neutral glaze

    Ingredients

    • Water - 275g
    • NH pectin glaze - 12.5g
    • Sugar - 20g
    • Sugar - 215g
    • Pastry glucose syrup 40 - 187.5g
    • Citric acid - 1.5g

    Mix the NH pectin glaze and the 20g of sugar

    Add this mixture in the water

    Bring to the boil

    Add 215g of sugar, then the glucose syrup

    Cook to 50-55° Brix.

    Finish by the liquid citric acid

  8. Mango icing

    Ingredients

    • Frozen fruit purée 100% : Mango - 50g
    • topping neutral - 250g

    Melt all ingredients.

    Use at 35/45°C

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  9. Mango and passion fruit cream

    Ingredients

    • Frozen fruit purée 100% : Mango - 300g
    • Frozen fruit purée 100% : Passion fruit - 100g
    • Egg - 50g
    • Sugar - 50g
    • Souflix - 20g
    • Butter 82% fat - 100g

    Bring to the boil all ingredients except the butter.

    Add the butter

    Blend

    Pour 60g per 120 cm circle

    Set aside the remainder for the mousse

    In this step

  10. Passion Fruit meringue

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 100g
    • Egg white (powder) - 3.5g
    • Sugar - 70g
    • Maltodextrine DE16 - 30g

    Mix all ingredients, hen beat them

    Pipe out

    Bake

    Baking time

    60 minutes

     

    Temperature

    100°C

    In this step

  11. Mango and passion fruit mousse

    Ingredients

    • Mango and passion fruit cream - 341.5g
    • Cream 35% fat - 170.5g

    Smooth the mango and passion fruit

    Beat and add the cream.

    Pour 80g per 140cm circle

  12. Preparation and finishing

    Decorate the top with milk chocolate flocking and meringue disks with mango or passion fruit.

    Assembly and finishing

    Preparation and finishing

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