• 250g flour, sifted
• 100g butter, softened
• 100g icing sugar, sifted
• 50g eggs, 1 at room temperature
• 500g milk
• 1 (50g) eggs
• 2 (30g) egg yolks
• 125g sugar
• 25g flour, sifted
• 25g corn starch
• 50g butter, cut into small cubes
• Vanilla bean or vanilla extract
• 320g fresh mango (net weight peeled)
• 30g raspberries
• 30g sugar
• 4-5 mint leaves, thinly sliced
Passion fruit cream
• 160g passion fruit purée
• 1 (2g) gelatin sheet
• 120g sugar
• 4 (200g) eggs
• 130g butter at room temperature, cut into small cubes
1. For Pate Surcee, cream butter and icing sugar with a wooden spoon or with a stand mixer fitted with the paddle attachment. Add the egg and continue creaming until a creamy like consistency is obtained. Add the flour and mix just until combined. Put on cling film, covering the dough well and store in the fridge for at
least 1 hour
2. Butter 8cm individual tart molds or circles. Roll out the dough into a 2-3cm thickness. With a cookie cutter or a round box, cut 12cm circles and mold them into the tart circles. Chill.
3. Preheat oven to 160°C. Line the tarts with parchment paper or cling film. Cover with beans. Bake about 10 minutes until the edges are golden. Remove the beans and paper or film and continue baking until the bottom is golden in color, about 10 more minutes. Leave to cool and then unmold.
4. For pastry cream, bring the milk to boil on medium heat. If using vanilla bean, scrape it into the milk from the beginning. Meanwhile, whisk together the eggs, egg yolks, sugar and vanilla essence (if using) in a medium bowl.
5. Add the sifted flour and the starch into the egg-sugar mixture and whisk until combined. Pour one third of the boiling milk onto the egg mixture, then pour the whole egg mixture onto the remaining milk. Bring to the boil on medium heat, whisking constantly.
6. After the mixture comes to the boil, continue whisking on medium heat for two more minutes, until it becomes smooth. Remove from the heat, add the butter cubes, incorporating them well into the cream and pour the cream into a clean bowl. Cover with cling film directly in contact with the cream and chill.
7. For mango compote, cut 270g mango into small cubes. Mix the remaining mango with the raspberries. In a non-stick pan, add the mango cubes, sugar and mango raspberry mixture. Cook on medium heat until mango cubes are soft and mixture is quite thick. Leave to cool. Add the mint leaves.
8. For passion fruit cream, soak the gelatin sheet in cold water. Mix the eggs and sugar well with a whisk. Add the passion fruit purée and pour into a pan. Cook on medium heat until the mixture starts to boil. Remove and pour into a clean bowl and put in the fridge until the mixture reaches 40°C.
9. When the mixture is at 40°C, incorporate the butter using an immersion blender. Pour into doughnut shaped silicon moulds and leave to freeze for about 4 hours.
10. To assemble tarts, fill the tart shells half way through with the mango compote. Cover with pastry cream and smoothen the top with an offset spatula. Put the frozen passion fruit cream on top and fill the holes with a little bit of mango compote. Decorate with a small mint leaf.