Chocolate silk and mango tart (gluten-free)

(Version française en cours...)

Here's another take on chocolate silk pie, with my (ubiquitous and) favorite mango to add a bit of tanginess, texture and sweetness. Trust me on this one, the combination is surprising and delicious, something to wake up the taste buds.

Crust ingredients:

150 g of flour (or gluten-free blend with xantham gum)

75 g of butter

2 tablespoons of cream (or yogurt)

2 tablespoons of sugar

1-2 tablespoons of milk

Pinch of salt

Knead butter and flour together, add cream or yogurt, sugar, salt and milk. Knead about 2 minutes, adding a teaspoon or more of flour or milk to get a non-sticky texture (does not stick to finger). Cover and cool in refrigerator for 2 hours. Preheat oven 175°C (350° F). Line a pan (or individual tart cups) with parchment paper, roll the dough on a flat surface and roll out to an 1/8 inch thickness, then transfer to pan, cutting out excess dough. With a fork, pierce the surface, then bake for 30-35 minutes, or until golden (small tartelettes take less time, like 20-25 min). Allow to cool on a cooling rack before pouring in filling.

For a chocolate ganache filling:

120 g of dark chocolate 70%

120 g of liquid cream

50 g sugar (add more if you like it sweeter)

50 g of milk

20 g butter
2 eggs, beaten

Dash of sea salt

For milk chocolate icing take 1/4 of the ganache above and add 50 g of mascarpone, mix well and allow to cool in refrigerator before spreading or piping onto the cooked tart surface.

Add sliced fruit of choice to decorate : mangos, strawberries, kiwi, cherries...

I spooned the mascarpone milk chocolate on top, was in a bit of a hurry, haha, but with hindsight it may look even nicer with a piping bag. A tiny bit.

For the chocolate filling : over medium heat, warm milk, cream, sugar and butter until just boiling and remove. In a bowl, place the chocolate and add 1/3 of the hot milk mixture and mix to melt chocolate. Continue to add another 1/3 of the milk and mix with the chocolate, then finally the rest of the milk until fully melted. Add the beaten eggs, mixing in well. Tap bowl to counter to release bubbles. Preheat oven 175°C (350°F). Pour 3/4 of ganache into pre-baked crust, tap on counter to release bubbles again, turn off the temperature, and place in oven for 15 minutes. Remove and allow to cool on cooling rack before serving. Use 1/4 as a base to mix with mascarpone as a topping you can spoon on cooked tart, or pipe on top.

Enjoy everyone !

Comments

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