TARTS, PIES Archives - Page 2 of 6 - Passionate About Baking

Delicious NYE Eggless Dessert Recipes To Wrap Up 2022! #HNY

Delicious NYE Eggless Dessert Recipes. Can you even believe we’ve gone through another year? Adieu 2022, you went by in a heartbeat. I baked a ton through the year, went completely egg free and did a load of no bake desserts too. Here are a handful of recipes you can try and recreate for NYE.

You can find several of my recipes on Instagram on my main feed @passionateaboutbaking and most of them on my recipe feed on @pabrecipes. It’s a platform I enjoy sharing on and the Top Nine tells me that the shares were well received!

Biscoff Banoffee Dessert Box

Raspberry Vanilla Bean Cake

Brownie Salted Caramel Trifle

Pistachio Saffron Cupcakes

4 ingredient Eggless Brownies

Eggless Gingerbread Nut Cake

Nama Chocolate Tart

Layered Biscoff Dessert Box

Carrot Orange Walnut Cake

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Biscoff Banoffee Box

This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.

Check out this recipe

Eggless Raspberry Vanilla Bean Cake

Delicate, calming and deeply indulgent, it's one of the prettiest cakes ever. Most indulgent too!

Check out this recipe

Eggless Caramel Brownies Trifles

… Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat!

Check out this recipe

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

Makes 4-6 cupcakes

Check out this recipe

Fudgy Eggless Chocolate Brownies

6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these

Check out this recipe

Eggless Gingerbread Nut Cake.

.. Best Christmas flavours in a dessert that warms you up this holiday season

Check out this recipe

Nama Chocolate Tart

The name says it all! An addictive good tart with a filling of the much loved Nama chocolate.

Check out this recipe

Lotus Biscoff Dessert Box

Lotus Biscoff Dessert Box … Refreshing, delicious and addictive, a quick, simple eggless dessert where each layer calls your name! For those who know of Lotus Biscoff, it's not hard to imagine how good this must taste. Layers of pure joy!

Makes two 4" dessert boxes

Check out this recipe

Chocolate Orange Biscuit Cake

Take a look at the simplest biscuit cake you'll ever make! It's a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.

Check out this recipe

Eggless Carrot Orange Walnut Tea Cake

Simple, satisfying and bursting with flavour, this is one you'll make on repeat!

Check out this recipe

Eggless Chocolate & Salted Caramel Poke Trifle

… A poke cake is most fun to make and quite honestly, it's deliciousness saturated. I took my eggless poke cake a step further and made a trifle with it!

Check out this recipe

Eggless Tiramisu Chocolate Tart

Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.

Check out this recipe

You can find more EGGLESS recipes here!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Chocolate Tart Cake … delicious holiday desserts

Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, this is a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks! It’s egg free, it’s a one bowl cake recipe, it’s quite easily made vegan and it’s drop dead simple!

As you might have guessed, I love everything about tarts. I got this new tart tin that I’ve been dying to use. I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! You’ll see me using it often!!

There’s something about the pairing, strawberries with chocolate, that makes dessert seem all the more special. The sweet luscious berries compliment the deep, smooth chocolate, while the pop of colour makes you want to dive right in! It’s pairing I use often, perhaps too often, but I’m not complaining!

This eggless chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook, that I published with Penguin in October last year.

Buy my cookbook …. Passionate About Baking, Chocolate

That book is my little labour of love, and I’m constantly diving into it to recreate my own recipes, or use bits and bobs from it for inspiration. The tart cake is one such example and it turned out just great! With 75% of the recipes eggfree, my recipes use simple everyday ingredients, things you will probably already have in your pantry. I also love that you can mix and match elements from it to create new desserts, something that I do often myself.

It’s drop dead easy too. Put all the ingredients for the cake into a large bowl and give them a good whisk. That’s it; the eggless chocolate cake batter is ready. Pop it into the oven for 30 minutes, cool, trim the base if you like, turn it upside down and voila, you have the perfect indentation for a filling! Moisten with Cointreau and top with the luscious 2 ingredient chocolate filling. The longest wait is for it the filling to set …

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Chocolate Tart Cake

Deeply delicious and very indulgent. Makes one 8″ tart cake

Course Dessert

Cuisine American, British

Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, tart, tart cake

Prep Time 15

Cook Time 45

4

Total Time 5

Servings 6 people

Ingredients

Eggless chocolate sponge

210 g buttermilk
35 g oil
15 g clarified butter/ghee
100 g castor sugar
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp apple cider vinegar
Pinch salt
1 tsp coffee powder
15 g cocoa powder
50 g wholewheat flour/aata
100 g plain flour

To moisten

25 ml Cointreau

Chocolate filling

150 g 25% fat cream
150 g 54% dark couverture chocolate chopped

Topping

75 g fresh strawberries
1 tsp castor sugar
Strawberries mint, edible flowers to garnish

Instructions

Eggless chocolate sponge

Preheat the oven to 180C. Lightly grease an 8″ loose bottom flan tin.
In a large bowl, add all the ingredients and give them a good whisk with a hand blender or balloon whisk.
Pour the batter into the prepared tin.
Bake for 30 minutes, until the tester comes out clean.
Cool completely, then demold the cake and place it upside-down on the serving platter.

Chocolate filling

Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts. Stir gently until smooth. {or melt it in the microwave in short bursts}

Topping

Dice the strawberries and toss them in sugar. Mix around for 4-5 minutes until glossy, then top the cake with them.

Assemble

Moisten the cake with Cointreau or a simple sugar syrup.
Fill the cavity with the chooclate filling. Place the cake in the fridge to set for 4-5 hours/overnight.
Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.

Video

Blueberry Cheesecake Tart – desserts that spell happiness!

Blueberry Cheesecake Tart … a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Tarts are easily the most underrated desserts, also quite easily the easiest desserts to make. There’s so much you can do with them, so many flavours and elements you can put together. and this tart’s no different.

It has a few of my favourite things – a quick, no bake biscuit base, a berry compote which adds deep flavour and colour, then a smooth vanilla bean cheesecake filling that covers the compote lusciously. That’s really all there is you need to do. Leave the tart to set and you have dessert!

Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!

If you struggle to get a neat tart shell, then I have you covered. I have made tarts forever, and each time I learn something new. Head to the bottom of the post for a tart shell FAQ. Fell free to ask if you have any questions!

More BLUEBERRY recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Blueberry Cheesecake Tart

Here's a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!

Makes one 8" tart

Course Dessert

Cuisine American

Keyword cheesecake, cream, dessert, eggless, fruit, homemade, no bake, one bowl, simple, summer dessert, tart, vegetarian

Prep Time 10

Cook Time 20

6

Servings 6

Ingredients

Tart base

150 g digestive biscuits
40 g clarified butter/ghee melted, cooled

Blueberry Compote

225 g fresh/frozen blueberries
50-65 g granulated sugar
Juice of 1 lime
1 1/2 tbsp cornflour stirred into 2 tbsp water

Vanilla bean cheesecake filling

225 g Amul Fresh cream / 25% fat cream
2 tsp agar agar
30 g sugar {to taste}
100 g white chocolate chopped
1/2 vanilla bean scraped {or vanilla extract}
200 g cream cheese whisked, smooth

Instructions

Tart base 8”

Place the biscuits in a processor and blend to a fine meal. Stir in the melted clarified butter/ghee. {If the weather is cool, you might need 5-10g more melted ghee}.
Work up the sides of an 8" loose bottom tart tin firmly, then press firmly to make the base. {See FAQ below}
Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.

Blueberry Compote

Place all the ingredients in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices and the compote thickens.

Vanilla bean cheesecake filling

Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
Pour this over the white chocolate and leave to stand until the chocolate melts, then stir in the scraped vanilla bean. Strain.
Whisk in the cream cheese just before you need to pour the filling. Taste and adjust sweetness as desired.

Assemble See video

Pour the blueberry compote over the chilled biscuit base and place in the freezer for 15-20 minutes. Reserve a tbsp for the top if you like.
Pour the cheesecake filling over the compote and place the tart in the freezer for an hour, then place in the fridge for about 6 hours or overnight {still in the tart tin}.
Demold, top with the reserved compote, fresh herbs, edible flowers etc.

Can I use gelatin instead?
Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
Please use it as per instructions as gelatin needs to be bloomed, not cooked.
Why didn’t my tart set?
It could be any of the following reasons.
1. Brand of agar agar
2. Incorrect measurement of agar agar.
3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
4. The tart was not left for long enough in the fridge.

Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.
How do I get a clean tart shell?
1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
2. Line the base with a circle of parchment. This is optional but I find it useful.
3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

Nama Chocolate Tart … simple, luxurious, satisfying

Nama Chocolate Tart … the name says it all! An addictive good tart with a filling of the much loved Nama Chocolate, a remarkably simple and luxurious Japanese chocolate that is quite easily made at home. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it’s addictive. Don’t say I didn’t warn you!

My first memories of Nama Chocolate go back to a visit to Japan in 2014. Tokyo had the prettiest little patisseries, aesthetically showcased and the desserts are so delicate and stunning to look at. One of the first things I bought as we exited the airport was Nama Chocolate though at the time I took no pictures, just simply savoured it!

That first bite of chocolate was unforgettable. Smooth, rich, comforting, satisfying, and above all, so pretty to look at. It never crossed my mind that I could make it at home since it seemed too exotic, maybe very complicated too. A few attempts later, here’s a very simple recipe for the famed chocolate and it tastes as good as I remember it to be!

I made it as a tart because it’s really warm here these days and the chocolate tends to melt quite quickly in the summer. It will definitely work like a dream in winter and I can’t wait for the weather to improve. If you’d just like to make the chocolate portion, then consider setting it in an 8’X8″ square loose bottom lined tin. Once set, sift over with cocoa powder and then cut it into squares with a sharp knife, cleaning the blade between each cut.

The chocolate tastes best left at room temperature for ten minutes after which it begins to soften because of the chocolate to cream ratio. The tart holds it better in summer since the chocolate has a base that carries it. Either which way, it’s luxurious!

What is Nama Chocolate you might ask?
Nama chocolate comes from Japan. But there are many theories out there regarding who exactly created it. A widely circulated urban legend attributes authorship to pastry chef and chocolatier Masakazu Kobayashi. When he was the owner Sils Maria, a small pastry shop in Shonan, he invented nama chocolate and gave it the name. MICHELIN Guide

The recipe is simple and fuss free and can be easily made at home. The filling is basically just 3 ingredients, 4 if you choose to add coffee powder like I did, so do make sure you use quality ingredients because they really shine in here. Pick a dark couverture chocolate, anything above 54% is good. For me, the darker the chocolate, the more luxurious the feel of the filling. I find that a 70.5% works really well though the 54.5% tastes great too.

I use normal Amul Fresh cream, a 25% fat cream available easily in India. You could use a 30% fat cream if that’s what is available where you live. Use the best butter you can find, and your favourite coffee powder. That’s about it. Oh and of course, the signature finish which is a sifting of cocoa powder on top. That really completes the dessert.

The tart base is also super simple and just has 3 ingredients. I find that I use less clarified butter/ghee in the base in summer. If it’s cooler/colder where you live, then perhaps increase it a tsp at a time until the crumbs come together when pinched between the fingers. I’ve shared a tart base FAQ at the bottom since I always get loads of questions on Instagram asking about how I make the base. Hope that helps you too.

Try it please! Perhaps make it for home or as an edible gift for someone you love. With the weather quite warm and extremely humid, it works beautifully in a tart. In cooler, better weather, the Nama Chocolate will hold well on it’s own! In any case, it’s delicious both ways!

More CHOCOLATE recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Nama Chocolate Tart

… the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!

Course Dessert

Cuisine Japanese

Keyword chocolate, dessert, eggless, homemade, no bake, one bowl, simple, stovetop, vegetarian

Prep Time 15

Cook Time 15

6

Total Time 6 30

Servings 8

Ingredients

Tart base

150 digestive biscuits
45 g clarified butter/ghee melted, cooled
10 g cocoa powder

Filling

270 g 46% dark chocolate chopped
125 g Amul Fresh cream/25% fat cream
75 g unsalted butter
1 tbsp coffee powder

Ganache

125 g Amul Fresh cream/25% fat cream
175 g 46% dark chocolate chopped
Cocoa powder for dusting over

Instructions

Tart base 8”

Place the biscuits and cocoa powder in a processor and blend to a fine meal. Blend in the melted clarified butter/ghee on low speed. {If the weather is cool, you might need 5-10g more of melted ghee}
Work up the sides of a tart tin firmly, then press firmly to make the base.
Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.

Nama chocolate filling

Pour the cream into a heavy bottom pan and add the remaining ingredients. Simmer over very low heat until the chocolate melts and the mixture is smooth and glossy. Cool slightly, then pour into the chilled tart base {still in the tart tin}.
Place to set in the freezer for 2 hours or in the fridge for about 6 hours or overnight.
Demold, pipe with ganache and dust with cocoa powder.

Video

How do I get a clean tart shell?
1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
2. Line the base with a circle of parchment. This is optional but I find it useful.
3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

10 decadent desserts for World Chocolate Day … Have a sweet one ♥

Happy World Chocolate Day… as the saying goes

“As long as there is chocolate, there will be happiness.” Wayne Gerard Trotman

There are days and there are days, and then there’s a special day for CHOCOLATE! We never had days so deliciously marked when we were young, though chocolate was an inherent part of holidays, festivities, birthdays, actually most celebrations. That charm of chocolate was second to none. It made everyone happy!

From the almost emaciated looking Cadbury bars and 5 Star bars we bought locally in India in the 1970’s to the grand kilo slabs of Cadbury Dairy Milk and Maltesers from the UK, Hersheys bars from the States and then the triangular Swiss Toblerone, there was always much to look forward to when visitors from overseas arrived. I can never forget the Cadbury’s vintage red netted chocolate filled Christmas stockings that my aunt would religiously bring for us from the UK, the gold foil covered chocolate coins she would slip in secretly! That was what chocolate dreams were made of!

True to the words by Mariska Hargitay – “Chocolate is the first luxury. It has so many things wrapped up in it: deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.”

As I began blogging, chocolate was an integral part of my pantry. Chocolate paired with everything! No trip the the US was complete without big bags of Ghirardelli or Nestle Toll House chocolate chips and tins of cocoa powder. My first stop was always the chocolate aisle in grocery stores, filling the cart like chocolate was going to get extinct. That glee when we flew back home and reached out for the loot! Chocolate always brought joy!

{Get your copy on Amazon HERE}

And then when Penguin Random House India invited me to write a cookbook, how could it be anything else. It was always going to be CHOCOLATE! I loved everything about bringing it to life – writing the recipes, the thoughts that inspired each, styling the frames, then shooting them! It was a wholly consuming affair but so worth it at the end of the day. My daughter designed the entire layout of my cookbook and I loved how good it looked in print. The cherry on the cake, a foreword by Marryam Reshii, an absolute honour for me!

{Get your copy on Amazon HERE}

The idea of a chocolate book is credited to my sweet friend Bina who blogs at A Bit Wholesomely, one she pitched while we were driving around Hyderabad several years ago. I am grateful to Penguin Random House India for believing I could do it, for my family and friends who rallied around me. You can buy a copy here on Amazon. It’s available worldwide now on Amazon and in bookstores too.

These are all memories of a lifetime and when I think of chocolate, I have so many around it, and I bet you do too. I love working with chocolate, I love creating desserts with chocolate, I love styling around chocolate and nothing can stop me shooting it!

PANNA COTTA

So Happy World Chocolate Day to you. Have a delicious one. I leave you with a round up of a few chocolate recipes and you can find a load more HERE! I hope this inspires you to head to the kitchen and stir up some deliciousness!

Eggless Blue Matcha Chocolate Cavity Cake

I’ve always loved blue as a colour and it’s endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. It seemed right to try a cavity cake with a blue matcha filling, and oh my, we couldn’t stop eating it. There’s something so calming and ethereal about blue in patisserie, and this cavity cake for 2 seems a perfect place for it.

Check out this recipe

Eggless Black Forest Dessert Box

Eggless Black Forest Dessert Box… Fresh cherries mean there's always room for dessert & dessert boxes of course!

Check out this recipe

Eggless Chocolate Coffee & Vanilla Ombre Cake

When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious!

Check out this recipe

Bittersweet Chocolate Eggless Sable Cookie Tart

Simple to make, eggless, deeply chocolaty with the comforting bite of a cookie in a tart! When you get so much goodness in a tart so easily, there's not much more you need.

Makes one 8" cookie tart

Check out this recipe

Petite Eggless Triple Chocolate Orange Cakes

Petite Eggless Triple Chocolate Orange Cakes … every bit as delicious as they sound. Deep, moist, chocolaty and quite pretty, these turned out to be such fun to bring together,

Check out this recipe

Eggless Nutella Fresh Cherry Tart

Deliciously making the best of summer produce when cherries are in plenty! This nobake tart will hit all the right spots!

Check out this recipe

4 Ingredient Fudgy Chocolate Brownies – Eggless & Gluten-free

Fudgy, eggless, whole grain, one bowl, hand mixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.

Check out this recipe

Ombre Coffee Chocolate Panna Cotta…with a deep coffee sauce

Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and desserts in ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on it's own as well. Creamy, deep flavours, satisfying.

Check out this recipe

Dark Chocolate Panna Cotta

Delicious, divine, sinful and silky, if you love a good panna cotta and chocolate is your flavour, then dive right in! This might just be the dessert you are looking for!

Check out this recipe

Eggless Tiramisu Chocolate Tart

Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.

Check out this recipe

Wholegrain Chocolate Buckwheat Sablés

Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.

Check out this recipe

I’ll leave you with one of my favourite quotes on chocolate …
“May your life be filled, as mine has been, with love and laughter; and remember, when things are rough all you need is … Chocolate.” Geraldine Solon

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Nobake Mango Mascarpone Tart …when life gives you mangoes, you make this tart!

Nobake Mango Mascarpone Tart … When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!

We’ve had a ton of good mangoes at the local bazaar this season and feel truly blessed. As summer advances, different varieties begin to show up. Pairi was the first one that offered beautiful sweet tart bites, next the Ratnagiri Alphonso and these days it’s Kesari.

Kesari translates to saffron or kesar as the beautiful colour so prettily reflects. Juicy, fleshy, sweet yet slightly tart and oh so vibrant, these were a great choice for this eggless tart.

Every bite of this No bake Mango Mascarpone Tart is a play of flavours and textures. The crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. Absolutely delightful if you know what I mean! And then the jelly. It’s like the cherry on the cake. It finishes the tart beautifully, adding it’s own refreshing bite, and a mirror like finish to the dessert!

“One way can be learned by starting to see the magic in everything. Sometimes it seems to be hiding but it is always there. The more we can see the magic in one thing, a tiny flower, a mango, someone we love, then the more we are able to see the magic in everything and in everyone. Where does the mango stop and the sky begin?” Joshua Kadison

More MANGO recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

No bake Mango Mascarpone Tart

When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!

Course Dessert

Cuisine American, British

Keyword agar agar, dessert, eggless, fruit, homemade, mangoes, nobake, simple, summer dessert, tropical, vegetarian

Prep Time 30

Cook Time 5

Servings 6 people

Equipment

1 saucepan small
1 Hand blender {optional}. Or use a ziploc alternatively
2-3 bowls
8" Tart tin loose bottom
1 balloon whisk
1 strainer

Ingredients

Tart base

160 g digestive biscuits
55 g clarified butter/ghee melted, cooled

Mascarpone filling

100 g Amul Fresh cream / 20% fat cream
1 tsp agar agar
30 g sugar {to taste}50g white chocolate chopped
1/4 tsp vanilla extract
100 g mascarpone

Mango Jelly

50 g mango puree strained
90 g water
20 g sugar to taste
1/2 tsp agar agar
200 g diced mango {reserve a few pieces for the garnish}

Instructions

Tart base 8”

Place digestive biscuits in a processor and blend to a fine meal. Or crush the biscuits in a ziploc bag.
Stir in melted clarified butter/ghee. Work up the sides of a tart tin, then press firmly to make the base.
Place in the freezer for an hour while you make the filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.

Mascarpone filling

Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar agar.{You can also do this in the microwave at 30 second intervals, reduced to 15 towards the end. Whisk well between each heating, just until the cream begins to thicken at the edges.}
Pour this over the white chocolate and leave to stand until the chocolate melts. Add the vanilla and whisk until smooth.
Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness as desired.

Mango Jelly

Add all the ingredients to a saucepan and simmer for 4-5 minutes. Strain and leave until cool but still pourable. The jelly will set at room temperature if left for an hour or two and can be reheated if required.

Assemble – See video

Scatter the diced mango over the chilled tart base.
Pour the mascarpone filling over the mangoes, leave a little space on top for the jelly. Leave the tart in the tin and place in the freezer for an hour, then remove to the fridge and leave to set overnight.
Pour jelly over the set tart and place in freezer for 10 minutes for the jelly to set.
Gently demold the tart and garnish with diced mango, fresh rose petals and mint.

Video

https://passionateaboutbaking.com/foodpicturesPAB/2022/06/Mango-Jelly-Tart-1.mp4?_=1

Can I use gelatin instead?
Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
Please use it as per instructions as gelatin needs to be bloomed, not cooked.
Why didn’t my tart set?
It could be any of the following reasons.
1. Brand of agar agar
2. Incorrect measurement of agar agar.
3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
4. The tart was not left for long enough in the fridge.

Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.
How do I get a clean tart shell?
1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
2. Line the base with a circle of parchment. This is optional but I find it useful.
3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

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