Wednesday, April 05, 2017

Tarte au Mangue et Chocolat - Mango and chocolate tart

Sometimes the best recipes turn out to be the simplest ones. This is one of those recipes - few ingredients, no faffing about or complicated use of equipment and/or mixing bowls.

Actually this is a version of the pear and chocolate tarte so you can at any time replace the mangoes with pears.

The base recipe is a simple shortcrust case filled with creme au chocolat and finished with ripe aromatic fruits, mango or pears. I love it best with dark chocolate as the slight bitterness of the dark chocolate stand nicely against the sweetness of the ripe fruit.

The recipe is extremely simple and straightforward and this was a nice mother's day treat as well.

Tarte au Mangue et Chocolat


(fills a pastry case of 20 cm)

1 Shortcrust case or rolled shortcrust pastry - bake according to instructions

for the Creme au Chocolat:

1 whole egg
1 egg yolk
100 g sugar
300 ml single cream
200 g dark chocolate
1 tsp vanilla
2 ripe mangoes


If you bake the pastry case, first do that because it will need time to cool down well after.

Start making the chocolate ganache.
Heat the single cream over low heat for 5-6 minutes. Do not let boil. Remove from heat and add the chocolate separated into equal blocks.
Mix with a spatula until the chocolate is incorporated. Set aside for 5-10 minutes to cool down. In another bowl mix the sugar and eggs until smooth and add to the chocolate ganache, mixing well.

Fill the cooled down pastry case with the chocolate ganache.

Cut spirals out of the mangoes and arrange in the ganache like a flower.

Bake in the oven at 180 degrees C (fan 160 C) for about 30 minutes until the ganache has set.

Let it cool down well and even refrigerate before serving.

You can as well use pears for that instead of mango.

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