Mango tart with vanilla cream

Name: Mango tart with vanilla cream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g Butter; 1 egg (size M); 50 g Icing sugar; 180 g Flour; 2 sheets Gelatine; 250 ml Orange juice; 3 TABLESPOONS Sugar; 200 ml + 2-3 tablespoons passion fruit juice; 1 package Pudding powder "Vanilla Flavor"; 300 g Whipped cream; 1 package Cream stabiliser; 1 package Vanillin sugar; 1 can(s) (425 ml) Mango halves; 2 ripe passion fruit; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Mint; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g Butter
1 egg (size M)
50 g Icing sugar
180 g Flour
2 sheets Gelatine
250 ml Orange juice
3 TABLESPOONS Sugar
200 ml + 2-3 tablespoons passion fruit juice
1 package Pudding powder "Vanilla Flavor"
300 g Whipped cream
1 package Cream stabiliser
1 package Vanillin sugar
1 can(s) (425 ml) Mango halves
2 ripe passion fruit
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Mint
baking paper
7-10 Tbsp Dried peas

Directions

1
Cut butter into pieces. Knead egg, butter, icing sugar and flour first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover the dough and chill for about 30 minutes. Roll out the dough on a floured work surface until round (28 cm Ø) and put it into a greased tart tin (24 cm Ø). Cut off protruding edges. Line the mould with baking paper and fill with dried peas.
2
Bake the tart in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for approx. 20 minutes. Remove the tart from the oven, remove the baking paper and the dried peas and let it cool down. Soak the gelatine in cold water. Bring orange juice, 2 tablespoons of sugar and 150 ml passion fruit juice to the boil. Stir 50 ml passion fruit juice and pudding powder until smooth and add to the boiling juice. Simmer for 1-2 minutes while stirring, then remove from the heat. Squeeze the gelatine and dissolve it in the pudding while stirring. After about 10 minutes, pour the cream onto the tart base and chill for about 3 hours. Whip the cream until stiff, while adding cream firmer, 1 tablespoon of sugar and vanillin sugar. Spread the cream cream loosely on the tarte. Chill the tarte for about 30 minutes. Drain the mango.
3
Squeeze the gelatine and dissolve it in the pudding while stirring. After about 10 minutes, pour the cream onto the tart base and chill for about 3 hours. Whip the cream until stiff, while adding cream firmer, 1 tablespoon of sugar and vanillin sugar. Spread the cream cream loosely on the tarte. Chill the tarte for about 30 minutes. Drain the mango. Puree 1/3 of the mango and 2-3 tablespoons passion fruit juice. Cut open 2/3 of the mango pieces in a fan shape. Spread the mango fan on the tart. Halve the passion fruit and spoon out. Spread the inside and mango puree over the tart. Decorate with mint leaves
4
Puree 1/3 of the mango and 2-3 tablespoons passion fruit juice. Cut open 2/3 of the mango pieces in a fan shape. Spread the mango fan on the tart. Halve the passion fruit and spoon out. Spread the inside and mango puree over the tart. Decorate with mint leaves
5
4 1/4 hours waiting time