Tropical Passion Fruit Mango Tart

Crispy tart with passion fruit curd, creme patissiere, and fresh mango

Prep Time 1

Cook Time 1

Course Dessert

Cuisine French

Servings 8 people

Combine flour, confectioners' sugar, cornstarch, salt, and butter into a large food processor. Pulse for about 30 seconds or until butter becomes pea sized clumps. Scrape the bowl as needed.
Beat egg and combine with vanilla paste. Then add into the butter/flour mixture. Pulse until just combined and a dough ball begins to form.
Scrape the edges of the bowl and turn mixture onto a clean surface. Mix residual flour into the dough. Then form into a flat disc and wrap with plastic wrap. Refrigerate at least 30 minutes before use.
Before baking, thaw for at least 10-15 minutes to allow dough to be pliable enough to roll.
Preheat oven to 350 degrees F.
Sprinkle a clean surface with flour. Roll dough until it is about 1/4 inch thick. Place onto your tart shell, pushing the dough onto the edges of the pan. Remove excess dough. Refrigerate dough for another 15 minutes to allow it to hold shape. Then line the top of the tart shell with parchment paper and fill with beans.
Bake tart shell at 350 degrees 15-20 minutes or until golden brown.
Remove parchment paper and beans from tart shell and check for doneness. The bottom of the tart shell should be golden brown and crisp. If it is still soft, turn oven to 300 degrees, and bake for another 5-10 minutes or until the bottom is golden brown and crisp.
When tart shell is golden brown and crisp, remove from the oven and allow to cool completely, at least 30 minutes.

Mix passion fruit juice, granulated sugar, egg yolks, salt, and corn starch with a whisk.
Heat mixture in a large saucepan over medium heat, constantly whisking.
When you see ribbons appear from whisking, turn off the heat.
Whisk in butter. Then place mixture into a bowl. Cover the bowl with plastic wrap, making sure that the wrap covers and makes contact with the surface of the passion fruit curd. Refrigerate for at least 4 hours.

Split vanilla bean in half length-wise and use a knife the scrape the seeds off. Place into a large saucepan. Add milk and vanilla bean paste to saucepan. Heat on medium heat until just about to boil.
Mix together sugar, salt, corn starch, egg yolks, and egg. Whisk until well mixed.
When milk is heated, slowly add milk into the egg mixture allowing it to slowly warm up/temper the egg mixture. Whisk constantly.
Then add the egg and milk mixture back into the saucepan and heat on medium heat. Whisk constantly while heating. Cook on medium heat until ribbons begin to appear in the pastry cream. Then turn off heat and whisk in butter.
Strain pastry cream through a sieve. Cover the pastry cream with plastic wrap, allowing the plastic to touch the top of the pastry cream. Refrigerate at least 4 hours.

Standing mango up, cut the mango length-wise on either side of the seed, removing the seed. Using a knife, peel the mango and thinly cut mango segments into thin slices. Slices should resemble half-moons. Separate mango slices by size.

Place tart shell on serving platter.
Add passion fruit curd onto the bottom of the tart shell, spreading into an even layer.
Then fill the tart shell with pastry cream until it reaches the top of the tart shell. Spread evenly.
Then top with mango. Starting with the outer perimeter of the tart shell, place the largest mango slices in circular pattern. Once that layer is set, move inward and start placing mango slices into another circle. Repeat until you have reached the middle.

Keyword fruit tart, mango passion fruit tart