Chocolate Mango Tart
Ingredients:
- For the pastry:
- 1 cup flour
- Pinch of salt
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup butter, cold
- 1 egg
- For the mango custard:
- 1/2 cup heavy cream
- 1/3 cup pureed mango
- 2 egg yolks
- 1 egg
- 1/4 cup sugar
- For the chocolate mousse:
- 1 1/2 cups heavy cream
- 3 egg whites
- 1/4 cup sugar
- 6 ounces dark chocolate, chopped
- For the chocolate ganache:
- 1 cup heavy whipping cream
- 1 cup dark or bittersweet chocolate, chopped
- 1 Tablespoon butter
Instructions:
- For the pastry:
- Combine the flour, salt, cocoa powder and powdered sugar in a food processor until mixed.
- Cut the cold butter into cubes and add, pulsing until the mixture resembled crumbly sand.
- Add the egg, pulsing until the pastry comes together into a dough.
- Form a flat disc with your pastry, wrap it in plastic wrap and refrigerate for at least an hour before rolling out.
- When you're ready, preheat the oven to 375 degrees F.
- Roll out your pastry and press into a 10-inch tart pan, cutting off any excess pastry around the sides.
- Line the pastry with parchment paper and pie weights to prevent shrinking when baking. Bake at 375 degrees F. for 20 minutes.
- For the mango custard:
- Reduce heat in oven to 350 degrees F.
- Combine all ingredients in a saucepan over medium-low heat and whisk until thickened and just starting to bubble (about 5 minutes).
- Pour the mango custard mixture into the baked chocolate pastry crust. Bake at 350 degrees F. for 10 minutes or until set.
- Allow to cool for 10 minutes or so and then refrigerate until you are ready for the chocolate mousse layer.
- For the chocolate mousse:
- Meanwhile, melt the chocolate in a large bowl over a pot with about an inch of boiling water (to prevent chocolate from burning). Let cool for a couple of minutes.
- Beat the heavy cream with a mixer until stiff peaks form and set aside.
- Beat the egg whites until soft peaks form. Then slowly add the sugar and continue beating until stiff.
- Fold the chocolate into the egg whites until just combined. Fold in the whipped cream.
- Spread the chocolate mousse over the set mango custard in the tart and return to the fridge for about an hour until set.
- For the chocolate ganache:
- Place chocolate in a medium bowl.
- Heat the heavy cream and butter in a small saucepan until it is just about to start boiling.
- Remove from heat and pour over the chocolate. Let sit for about 5 minutes to melt the chocolate and then stir to combine.
- Pour over the set chocolate mousse and refrigerate for another hour until set before serving. Decorate with anything you like - melted chocolate, macarons, shaved chocolate, fresh fruit...the possibilities are endless!