This will be a quick post as I have been wanting to post this recipe all week, but procrastination was followed by more procrastination. I have been baking plenty, so I have quite a backlog of recipes to share with you, but finding the time to actually get something written down isn't always as easy as I want, what with a toddler on winter break and two lazy dogs with bellies to scratch.
However I have been really, really excited to get to share this tart with you. It is a white chocolate mango ganache on a layer of almond cream with fennel seeds and lemon zest in a pastry shell with dried mango powder. Adding mango powder to the pastry really brought out the flavour of mango in the tart, but if you prefer, you can leave it out and just substitute flour, or maybe even add cocoa powder instead for a darker chocolatey mango tart.
Mango tart with fennel and lemon
One 23cm tart
175g all-purpose flour
25g mango powder
2 tsp. Cornstarch
1/2 tsp. Salt
120g unsalted butter, softened
90g confectioners’ sugar
1 egg yolk at room temperature
Sift together flour, mango powder, salt and cornstarch, set aside.
Cream together butter and confectioners’ sugar until light and fluffy. Add the egg yolk and beat until fully incorporated, then gently mix in dry ingredients until just combined.
Flatten into a disc, wrap in clingfilm and chill for a few hours. Roll out to 1/2cm thickness, line a 23cm tart ring and return to the refrigerator while you prepare the almond cream.
60g unsalted butter, softened
60g almond flour
1/4 tsp. Ground fennel
1 tsp. Finely grated lemon zest
1 egg at room temperature
Mix together the ingredients for the almond paste until just combined. Don't overwork the mix as that might cause the almond cream to split while baking. Spoon into the prepared tart shell and spread out with a spatula.
Bake the tart for 25 minutes at 175C, remove from the oven and leave to cool on a wire rack.
When the tart is cool, remove the tart ring and transfer the tart to a serving plate so it is ready for the ganache.
125g white chocolate, coarsely chopped
100ml heavy cream
3 Tbsp. Mango purée
1 tsp. Dark rum
Add the white chocolate to a heat proof bowl and set aside. Bring cream to just below boiling point in a small saucepan, pour over the white chocolate and leave for a minute or two. Then starting in the center use a small spatula to stir the cream into the chocolate until it emulsifies and turns into a lovely, shiny ganache. If it seems like splitting or doesn't completely emulsify use an immersion blender to blend it 30 seconds until it comes together. Stir in the mango purée and the rum and pour over the cooled tart.
Transfer to the refrigerator and leave to set for at least an hour.
You can serve it as it is or decorate it with fresh herbs such as lemon balm, cilantro, basil or lemon verbena.
The tart is best served at room temperature.