Sunday, 8 January 2012

Mango and Cardamom-Infused-Coconut, Almond Tarte

I saw a recipe on Evan's Kitchen and realised that I didn't have any passion fruits, and since I recently bought new mini tart tins which I was excited about, I wanted to make it anyway but using the things I had in the cupboard: mango and coconut. Theoretically mango, coconut and cardamom can't really go wrong and are are a perfect combination, and this point was most definitely proven. My best friend made a mango, coconut, almond mille-feuille cake recently, she undertook the pain staking process of making the rough puff pastry from scratch, I helped with the whole layering process and I should say that it was a bit like torture as the pastry and mango custard smelt soo darn scrumptious, that whilst assembling it I didn't want to wait for the finished product, I just wanted to dig in then and there. Just look at the layers in the cake, it looks beautiful. I realise that the mini mango,coconut, almond tarts I made are an easier version, and play with the same flavour combinations of this delightful pastry cake. She also taught me how to make the roses out of mango slices, and I gave it a shot on these tarts. Note for the future: use fresh mangoes which are not too ripe, not the tinned ones as they break soo easily and it will take a lot more patience and attempts to get the roses right.

The tarts I made use sweet crust pastry which is way easier to make than puff pastry, and I think if I was ot use puff pastry I would just buy it. The pastry cases for the tarts were perfect, they were was light and crisp, I think that the addition of almond powder to the pastry was the secret ingredient. I remember making my first ever sweet crust pastry, it seemed like a lot of hassle when you can just buy the ready made stuff. But now I realise that it is actually more of a hassle to go to the shops to buy the pastry than to make it yourself. Pastry may frighten a few people but seriously trust me it really isn't as hard as everyone makes it out to be, as long as you follow these rules:

1. Keep the pastry as cool as possible, that is why you use only your fingertips when making the dough.
2. Don't over kneed/work the dough. The less you handle it the better. 
3. Rest the dough in the fridge after it has been formed into a ball and then again after it is rolled onto the tart tin.
4. Prick holes in the base of the pastry once in the tart tin so that it can rise evenly and allows the hot air to escape.

If you want to see how sweet crust pastry is made look at my previous post on 'Pumpkin Pie'.

Makes: 5 mini tarts
Preparation time: 2.5 hrs


Pate sucre aux amandes (sweet almond dough)
60g cold butter
12g ground almond powder
100g plain flour
35g icing sugar
1/2tsp cardamom powder (optional)

Mango Curd
125g butter at room temperature
1 sheet leaf gelatin
1 whole egg
1 egg yolk
50g sugar
1/2 tsp cornflour
100ml mango puree

Cardamom infused coconut jelly glaze 
150ml coconut milk
1 1/2 leaves gelatin
1tbsp sugar
3 cardamom pods


Pate sucre aux amandes (sweet almond dough)

1. In a bowl add the butter, icing sugar, cardamom powder and ground almonds. Use a knife to cut the butter into the mixture. Finish off using your finger tips to lightly rub the mixture into a bread crumb consistency.

2. Add the beaten egg a little at a time and combine the mixture till it forms a dough which isn't too dry or too sticky.

3. Wrap the dough in clingfilm and place in the fridge to rest for at least 2 hrs.

4. On a lightly floured surface roll out the dough till it is 2-3mm thick. Then place on top of the tart tins and mould into the shape. Cut the edges leaving 1cm hanging edge around the pastry.

5. Place in the fridge for at least 30mins, ideally 1hr.

6. Prick the base of the tart with a fork. Place tin foil/ parchment paper over the tart and pour in baking beans/rice/lentils (to weigh the pastry down). Bake blind in a preheated oven at 170C for 15mins. Then remove the foil/parchment paper and beans/rice/lentils. Trim the edges of the pastry using a sharp knife. Bake again for a further 6-7 mins till golden brown in colour.

7. Leave to cool

Mango Curd

1. Leave the gelatin in cold water to soften.

2. In a saucepan add the whole egg, egg yolk, sugar, corn flour and mango puree, and combine. Heat till the mixture is thickened and just reaches boiling point, make sure you continuously stirr the mixture. Then remove from the heat and add the gelatin (squeeze the gelatin to remove excess water), stirr in.

3. Leave to cool down. When still slightly warm add the softened butter and mix in.

4. Use a hand blender to blitz the mixture, making it smooth.

5. Leave to cool.

Cardamom infused coconut jelly glaze

1. Place the gelatin in cold water to soften.

2. In a sauce pan add the coconut milk, sugar, cardamom pods, stirr. Heat on a low flame for 15 mins (it will come to a boil). Remove cardamom pods.

3. Take off the heat and add the gelatin (squeezed to remove the water) and stir in.

4. Leave to cool.


1. Fill the tart cases with the mango curd and smooth (leave enough room to pour the coconut glaze on top).

2. Place in the fridge for 15-30mins.

3. Pour the coconut glaze over the mango curd (make sure that there are no cracks in the pastry otherwise the coconut glaze will leak out, you can patch up any cracks with the mango curd).

4. Place in the fridge till the coconut glaze sets to a jelly like consistency, it will take around 3 hrs.

Adapted from Evan's Kitchen

A post from Fullest of Life

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