AMAZING Mango Mousse Tart

Hello Guys, CLICK HERE to ensure the best Cookbook for you to organize your recipes.

Recipe Makes 1 9-inch (23 cm) tart Serves 8 to 10 Ingredients Crust 1 ¼ cups (280 g) graham cracker crumbs ½ cup (50 g) sweetened flaked coconut ¼ cup (60 g) unsalted butter, melted Mousse¼ cup (60 mL) cool water 1 ½ tsp (4.5 g) agar agar powder 1 cup (250 mL) Ataulfo** mango purée ½ cup (100 g) granulated sugar 2 Tbsp (30 mL) fresh lime juice ¾ cup (175 mL) whipping cream 1 tsp (5 mL) vanilla extract fresh blueberries, for décor
Directions 1. Preheat the oven to 350 F (180 C). 2. Stir together the graham crumbs, coconut and melted butter until combined and press this into a 9-inch (23-cm) removable-bottom fluted tart tin. Bake this for 10 minutes and then set aside to cool. 3. For the mango mousse, Pour the cool water into a small saucepan and sprinkle the agar agar over top, stirring. Let sit for a few minutes to soften. 4. Stir ½ cup (125 mL) of the mango purée into the agar mixture, as well as the sugar and lime juice. Bring this up to a simmer while whisking constantly on medium heat and simmer for at least a minute before removing the pan from the heat and pouring the mixture into a bowl. Stir in the remaining ½ cup (125 mL) of mango purée to cool it down. If not at room temperature after stirring in the remaining mango, then set aside to cool a little longer. 5. Whip the cream to a soft peak and add the vanilla. Fold the cream into the cooled mango puree in 2 additions and scrape this into the tart shell. Chill the tart for at least 3 hours before topping with a sprinkling of fresh blueberries and serving. The tart will keep, refrigerated, for up to 3 days.


Hello Guys, CLICK HERE to ensure the best Cookbook for you to organize your recipes.

You May Like