If This Creamy Glistening Mango & Passionfruit Caramel Tart Is Not Serious Food Porn Then I Don’t Know What Is

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I am that weirdo you see at the greengrocer just standing there with a mango held right up to my face, sometimes two mangoes. There’s something about a big pile of mangoes that makes me want to touch them and smell them and have my evil way with them. And by this I mean eat them. I just want to be clear on this in case you think I have some kind of kinky mango fetish.

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I’m extremely particular my mangoes – always golden Kensington Pride mangoes and never those awful R2D2 ones or whatever they’re called, and never those skinny red ones imported from Mexico that smell and taste like not mangoes. No offence, Mexico. You do make delicious tacos though.

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The “before” photo of the pastry makes it look like there is a shit load of butter in it. There is. Deal with it.

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My tips for making this tart: Make sure your mangoes are just ripe but not too ripe, otherwise trying to slice and arrange the mango pieces will make you want to throw yourself through a window. Make the crème patissiere/tart shell/passionfruit caramel the day before and just assemble the tart on the day. Very handy if you’re not great at working under pressure or useless at kitchen multi-asking. Feel free to use ready-made sweet shortcrust pastry if you’re not confident but please do make the crème patissiere from scratch and never use that custard powder or custard in a carton otherwise your tart will never reach its full delicious potential.

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I don’t believe in limiting desserts to seasons, but this is probably my favourite summer dessert ever. It has all the best stuff in it; the most buttery melt-in-your-mouth pastry, creamy rich crème patissiere, loads of fruity mangoes and then an ever so slightly bittersweet passionfruit caramel to pull all the flavours together and make everyone oooh and ahhh when you pour extra caramel on each slice. I meant to give this tart away (so that I wouldn’t eat the whole thing) but I wasn’t emotionally ready to part with it. It will do that to you.

 

Mango and Passionfruit Caramel Tart

From Gourmet Traveller – Shortcrust pastry and crème patissiere adapted from Damien Pignolet’s French

 

Cheeks of 4 ripe but firm mangoes, sliced into thin slices

Pate Sucrée (Sweet Shortcrust Pastry)

30g pure icing sugar

1 egg yolk plus sufficient iced water to make 60ml

240g plain flour, sifted

½ teaspoon salt

200g cold unsalted butter, cut into 1.5cm dice

Crème Patissiere

700ml milk

1 teaspoon vanilla extract

6 egg yolks

150g caster sugar

70g cornflour

Passionfruit Caramel

1 cup caster sugar

140ml passionfruit pulp and juice

 

Method for Shortcrust Pastry:

Combine icing sugar, egg yolk and water in a small bowl. Sift flour onto a work surface, toss butter through the flour and pour on the sugar/egg mixture. Gather the mass and using the heel of your hand, smear the mixture away from you, then gather and repeat process until a dough forms. There may be bits of butter in the dough still visible which is fine. Form into a ball. Wrap in greaseproof paper and chill for 20 minutes in the fridge.

Dust your rolling pin and clean work surface with flour. Gently roll out the dough until it is 5mm thick. Place your rolling pin on the edge of the dough and gently roll the pastry onto it to transfer to the 23cm loose bottomed tart tin. Unroll the pastry over the tin and let it fall in. Trim the excess pastry around the edge, leaving a slight overhang to keep the edge slightly raised above the rim. Prick the bottom with a fork. Place in freezer to chill for 20 minutes. Preheat oven to 190C. Cover the pastry with baking paper and fill tin with pastry weights. Bake for 10 minutes before lowering the heat to 170C and bake until the pastry is a pale golden brown, about 20 minutes. Remove and cool.

Method for Crème Patissiere

Heat milk and vanilla in a saucepan over low heat and bring to a boil. Whisk egg yolks and sugar until pale and then beat in cornflour. Pour a cup of the heated milk into the egg/sugar mixture and whisk in. Slowly add the remaining milk to the mixture, whisking continually. Pour back into the saucepan and heat over moderate heat. Keep whisking as the mixture thickens for 5 minutes until thick and smooth. Remove from heat and transfer mixture into a clean bowl and leave to cool. Cover surface with clingwrap and refrigerate until required.

Method for Passionfruit Caramel

Heat sugar and 60ml water over medium heat. Swirl pan to dissolve sugar and keep an eye on the pan as it turns to caramel. Be careful to not let it burn as it will be very bitter. Add the passionfruit with care as it will spit. Stir through and leave to cool. It will thicken slightly on standing but should still have a sauce consistency.

Assembly:

Fill tart shell with the crème patissiere. Arrange the mango on top of the tart. Drizzle the tart with passionfruit caramel. Pour extra caramel on each slice.

 

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