Mango has got to be the ULTIMATE summer fruit.
I stumbled across this little recipe during winter time (doh!) and had been dying for mango season to come around so I could taste it for myself.
I wasn't really sure what to expect from it (all I knew was it looked delicious and I had to make it), but it kind of tasted like a Weis bar, in pastry form.
Mango Mousse Tart
Macadamia Nut Pastry
3/4 cup raw unsalted macadamia nuts
1/4 cup sugar
187g cups all purpose flour
113g unsalted butter, cold, cut into small pieces
1 large egg yolk, cold
Combine nuts and sugar in a food processor and grind until nuts are finely ground, (but do not overgrind and turn them into butter). Add flour and combine just until blended. Add the butter and combine in pulses until the butter is in pea-sized pieces. Add the egg yolk and combine for a few seconds, just until the mixture begins to come together. Add a little water if the dough is still too dry - one tablespoon at a time.
Turn the dough out onto a working surface and work it gently with your fingers until it forms a cohesive dough.
Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow rectangle 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Cover the shell and chill in the refrigerator for at least 4 hours, or preferably overnight.
Preheat oven to 190c. Prick the bottoms of the tart shells all over. Line pastry with baking paper and fill with baking weights and bake in the oven for about 12 to 15 minutes or until the tart shell is just starting to color. Remove the weights and return to the over for about 7-10 minutes until the shell is completely baked and are golden. Cool on a wire rack.
500g mango flesh (about 2 large or 3 smaller mangoes)
Sugar to taste
3 teaspoons gelatin
2 tablespoons hot water
300ml heavy cream, beaten to firm peaks
Peel skin from mangoes and remove as much flesh as possible. Puree the mango flesh with sugar to taste in a food processor. Strain the puree to get rid of any pulp.
Combine the gelatin and water in a small heat proof dish and melt in a waterbath of simmering water, stirring constantly until melted.
Mix the gelatin into the mango puree. Fold the mango mixture into the beaten cream.
Fill the cooled tart shell with the mousse. Smooth out the top with an offset spatula. Place the tarts in the refrigerator to let the mousse set overnight. Garnish with whipped cream and toasted macadamia nuts, or as I did with a passionfruit mango dessert sauce.