Pandan Tropical Mango Tart

INGREDIENTS

Yield : 14 Tarts

Crumble Tart Base

300gPrima Featherlight Brand Wheat Flour

90gGround Almond

120gBrown Sugar

210gCandia 82% Fat Unsalted Butter

3pinchSalt

Mango Filling

700gFruttose Mango Filling & Topping 85%

4gGelatin Powder

16gCold Water

Pandan Coconut Cheese Mousse

350gPromex Cream Cheese

60gSpargo Mills Dehydrated Coconut Milk

100gCandia 35.1% Fat UHT Whipping Cream

200gCandia 35.1% Fat UHT Whipping Cream

90gCastor Sugar

24gPandan Paste

9gGelatin Powder

45gCold Water

2pinchSalt

Coconut Cream Topping

200gCandia 35.1% Fat UHT Whipping Cream

40gSpargo Mills Dehydrated Coconut Milk

60gCandia 35.1% Fat UHT Whipping Cream

2gSalt

25gCastor Sugar

Fruttose products used for this recipe

PROCEDURE

Crumble Tart Base

Preheat the oven at 160 degree. Combine all ingredients together and mix until sandy texture. Spread on baking sheet and bake for 15minutes until golden brown.
Once crumble completely cool, take 42-45g of crumble and press on 8cm diameter tart ring. Create even and clean tart shape shell and freeze.

Mango Filling

Bloom gelatin with cold water and set aside. Place mango filling in a bowl and combine with melted gelatin. Use immediately.

Pandan Coconut Chese Mousse

Hydrate coconut milk powder and salt with 100g of cream and whisk until smooth. Bloom gelatin with cold water and set aside. Whisk 200g of cream until soft peak and set aside.
In a mixer, paddle cream cheese and sugar until smooth. Add in the hydrated coconut mixture along with pandan paste. Melt gelatin and temper with a bit of the cream cheese filling. Pour back into the rest of the cream cheese filling. Fold with soft peak cream and spread on silpat mould or a tray line with parchment paper that is a size of 14inchx 11inch, spread about 8mm thick and freeze overnight.

Coconut Cream Topping

Hydrate coconut milk powder with 60g cream. Whisk until smooth. Whip 200g cream with sugar until almost stiff peak and add hydrated coconut milk and add salt.

Assembly

Once the crumble already shaped in a tart ring, unmould it and freeze it so it holds its shape. Add 50g of mango filling and freeze until set to touch.
Using 6.5cm round cutter, cut the mousse and place on top of the mango surface. Decorate with coconut cream topping and green chocolate leaves.