DESSERTS,  EGGLESS,  PUDDINGS, MOUSSE,  TARTS, PIES

MANGO MOUSSE TART…forced into obligation!

2009/05/21 / 43 Comments
“All men’s gains are the fruit of venturing”
Herodotus

mango+mousse+tart+levobitz2

You might remember the French tart I tried to make here on Mother’s Day, & it didn’t oblige at all. I admonished the misbehaving tart shell, & it cooled it’s heels in the fridge for 2 days, while I tried to figure out how best to resurrect it. 2009 05 1013I tried, & managed to come up with something, which worked out quite well eventually! Not one to take a baking defeat lightly, a bruised ego very much there, the tart shell bugged me for 2 days. Each time I opened the fridge, it sat there cheekily trying to engage me in conversation! mango+mousse+tart+levobitz3 1Phew … thought for a long time, & then decided to paint the base & sides with some form of melted chocolate in an attempt to hold the fragile crumbs of the tart base together. mango+mousse+tart+levobitzI made a very thick ganache of sorts, & spread it around. Seemed to work, & did the trick. I had used up my precious strawberries in the chocolate cake, so I pottered around the fridge for other fruit. mango+lev+tartAaaah, mangoes, & loads of them. Finally made a mango mousse, an eggless one, & topped the chocolate with it. The result was a light, silky, fruity mousse, which offered quite the light & perfect summer dessert!
lev+tart4MANGO MOUSSE TART
1 tart shell
1/4 cup cold milk
1 1/2 tsp gelatin
2 medium mangoes; pureed
3 tbsps vanilla sugar
100ml low-fat cream
75gms dark chocolate; melted in the microwave or double boiler lev+tartMethod:
  • Sprinkle the gelatin over the cold milk. Place the bowl over hot water till the gelatin dissolves & becomes a clear liquid.
  • Melt the dark chocolate & mix in 2 tbsps of cream to form a thick ganache.
  • Whip the rest of the cream till it holds stiff peaks.
  • Puree the mangoes & vanilla sugar with an immersion blender, then pour in the liquid gelatin mixture & run the blender again to mix thoroughly. (Reserve 1-2 tbsps of this in a baggie for marbling on top if you like) lev+tart3
  • Take 2 tbsps of the mango puree-gelatin mixture & fold it lightly into the whipped cream to loosen it a bit, & then fold the cream mixture through the remaining mango-gelatin mixture, lightly but uniformly.
  • Paint the tart shell with the thick chocolate ganache, & pour the mousse over it, gently spreading it around.
  • Chill for half an hour, then marble the top with the reserved mango puree if you like. Leave to set for at least 6-7 hours, or better, overnight.
  • Slice & serve.

mango+mousse+tart+levobitz4 This Mango Mousse Tart off to Lori @ Fake Food Free 1239933211for her Mango Recipe Challenge

Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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