It feels rather strange writing a post on a sunshine yellow sweet treat, when it is pouring down outside my windows. But maybe it is exactly when it looks the least like spring, that you need a yellow cake the most?
This is a riff on a traditional Danish summer dessert, the "Strawberry cake". There are probably a million different versions each with their own little tweaks, but basically it is a tart made with a sweet shortcrust, mazarin (an almond cream made with almond paste rather than almond flour), a layer of crisp chocolate, velvety pastry cream and an abundance of fresh strawberries. It really is the epitome of Danish summer.
But alas, strawberries aren't in season yet, so I decided to go for another fruit with a beautiful balance between sweet and sour - the mango!
I was lucky enough to find some beautiful, ripe, yellow mangos and I wanted to highlight the sweet floral aromas in them by adding Tahitian vanilla alongside a little crushed rose petal to the mazarin and jasmin tea to the pastry cream.
The tart looks like a lot more work, than it actually is, although the arranging of the thin mango slices is fiddly work. If you can't be bothered, cut the mango in uniform dice and arrange them prettily on top of the pastry cream.
Floral mango tart
One 20cm tart
Enough for 2 tarts
250g all-purpose flour
50g almond meal
100g confectioner's sugar
150g unsalted butter, softened
1/2 tsp. salt
1 large egg
Cream together the butter and confectioner's sugar for 3-4 minutes. Add the egg and when incorporated, add the almond meal and combine at low speed. Add the flour and salt and mix just until combined. Divide in two balls, flatten into a disc and wrap in clingfilm. Transfer one ball to the fridge to chill for at least 3 hours or overnight. The other can be frozen for another use.
Take the dough out of the fridge, and let rest for 10 minutes at room temperature before rolling out to 5mm thickness. Line a 20cm tart ring with the pastry and freeze for 15-20 minutes.
Cover with foil and fill with baking beans, and blind bake for 5-6 minutes at 180C. Meanwhile make the mazarin filling.
150g unsalted butter, room temperature
1/4 tsp. salt
125g granulated sugar
200g almond paste (at least 60% almonds), coarsely grated
1 1/2 tsp. crushed, dried rose petals
1 large egg
1 large egg white
100g quality white chocolate, I used Valrhona Ivoire
Cream butter with sugar and salt in a mixing bowl. In a separate bowl mix together the almond paste with dried rose petals, the egg and the egg white. Mix together the two and pour into the blind baked tart shell. Bake for 20-22 minutes at 180C, or until golden brown and baked through.
Leave to cool on a wire rack. When cooled, remove the tart ring and cover the surface of the mazarin with melted white chocolate. Leave to set in the fridge.
Jasmine vanilla pastry cream
300ml whole milk
Seeds of 1/2 Tahitian vanilla bean
2 tsp. jasmine tea pearls
75g granulated sugar
1 1/2 Tbsp. all purpose flour
1 1/2 Tbsp. corn starch
3 large egg yolks
2 ripe, but slightly firm mangos
Add milk, vanilla seeds and jasmine tea to a small saucepan and warm up to just below boiling. Remove from heat and leave to infuse for 10 minutes.
Whisk together the sugar, flour, cornstarch and egg yolks until combined. Reheat the milk and sieve off the tea pearls. Pour a little of the warm milk into the egg mixture and whisk to temper the mixture. Pour the remaining milk into the mixture while whisking rigourously.
Pour everything back into the saucepan and warm up over medium heat, whisking continuously. Cook, while whisking, until the pastry cream thickens and large bubbles burst the surface. Remove from heat, sieve into a clean bowl and press a piece of clingfilm against the surface.
Transfer to the fridge to chill completely. Do not mix the pastry cream after it has cooled, as this will break the starch and make the pastry cream runny.
Spread the pastry cream on top of the white chocolate and garnish with the mango.