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    Mango Passion Fruit Tart

    Uploaded by

    Nanthini

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Mango Passion Fruit Tart

    Uploaded by

    Nanthini
    20 views4 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views4 pages

    Mango Passion Fruit Tart

    Uploaded by

    Nanthini

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    MANGO

    PASSION FRUIT
    TART
    BY CHEF POOJA MASURKAR
    Ingredients
    Passion fruit coulis :
    Passion fruit puree 1/2 cup
    cornstarch 1.5 tbsp
    sugar 1/4 cup + 2tbsp (adjust
    according to taste preference )

    Vanilla sponge :
    Flour 131g
    Baking powder 1/4 tsp
    Baking soda 1/4 tsp + 1/8tsp
    Salt 1/8 tsp
    Oil 47g
    Tofu cream 30g **
    Sugar 95g
    Vinegar 3/4 tsp
    Soy milk 82g
    Vanilla extract 1.5 tsp

    Mango pastry cream


    (recipe available in the mango
    doughnut
    booklet )

    Tart shell :

    100g flour
    33g icing sugar
    Salt a pinch
    66g vegan butter (cold)
    Vanilla extract 1/2 tsp
    almond milk to bind

    **tofu cream :
    115g tofu
    65g water
    Directions
    for the coulis :
    Mix cornstarch with a little bit of passion fruit puree to make a thin slurry.
    Warm rest of the passion fruit puree along with sugar to melt the sugar.
    Once the sugar melts, turn off the heat.
    Slowly add the cornstarch slurry, whisking vigorously as you add the slurry.
    once all the slurry has mixed in, put on the heat again.
    cook this mixture, whisking continuously, until it thickens and starts bubbling rapidly.
    put off heat, transfer to clean bowl, cling wrap touching surface.
    once this cools down completely, refrigerate overnight before using

    for the tart shell :


    Rub all dry ingredients with cold butter. Very important to maintain the cold
    temperature of your mixture for optimum crunch. At any point, while rubbing the
    butter in, if the mixture comes to room temperature just pop the entire bowl in the
    fridge for sometime and then continue rubbing in the butter.
    Towards the end all the dry bits of flour should be coated with butter and there
    shouldnt be any large chunks of butter remaining.
    Once this is achieved, add 1 teaspoon of almond/soy milk , mix it lightly to get it
    together.
    Do not KNEAD,just mix lightly. if th3 dough doesnt come together with 1tsp
    almond milk, you can add little more. However, remember, you want a stiff dough
    slightly on the dryer side.
    Roll this to about 2-3mm thickness between parchment paper. Cover with cling film and
    refrigerate overnight. Next day use this to line your tartshells. Freeze the tartshells until
    rock solid firm. Blind bake with rice at 180c for 30mins (do not forget to preheat your
    oven!) , take out the rice and bake until golden brown ~ 10-15mins.
    Let the tarts cool down completely before using . One batch of tart dough will give you
    enough to line 5x 2.5" round tart rings.
    Directions
    for the vanilla sponge :
    Make tofu cream by grinding tofu with water to make a smooth paste.
    Sieve together all the dry ingredients and keep them aside.
    Warm soy milk with sugar lightly , just to melt the sugar. Once the sugar is melted
    whisk in the vinegar, vanilla and tofu cream. mix well.
    Then whisk in the oil. Make sure the oil and completely emulsified in and theres no oil
    floating on top.
    If your wet ingredients are still warm wait for them to cool down completely.
    Once they have cooled down, whisk in the dry ingredients to make a smooth batter.
    Do not overmix the batter else your sponge will be dense.
    bake at 180c until done.
    I usually bake just half batch of this recipe in a 6" round . This I slice horizontally in two
    circles. And then I cut 4 small circles (size of my tartshells) out of each 6" round circle.
    This gives me enough sponge to assemble 8 tarts.

    to assemble tarts :
    Put a tiny bit of passion fruit coulis into the tart shell and then press down your sponge.
    Add a tablespoon of passion fruit coulis on top of the sponge.
    Fill rest of the tart shell with mango pastry cream.
    Top it off with fresh mango rose and enjoy!

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