To take it over the top, whip up some more whipped cream with vanilla and toasted sugar, using the absolute genius Stella Parks’ recipe for super stable whipped cream and pipe to add a bit more fun to the smooth orange top (also because you realize that you are maybe not so good at smoothing out tart tops…), reserving plenty on the side to dollop on top.
Happy Thanksgiving to all of you, I hope everyone is celebrating safely and staying healthy. I hope this dessert overflowing with nostalgia and comfort brings some joy to this strange holiday season.
Mango Tart with Parle G Cardamom Crust
| Prep: | Cook: | Yield: 1 9-inch tart |
An airy mango mouse tart with a buttery Parle G biscuit crust with a hint of cardamom.
You'll Need...
- For the Parle G Biscuit Crust:
- 6 oz Parle G Biscuits(about 3 small packets)
- 1 stick (4 oz) butter, melted
- 1 large pinch salt
- 1/8 tsp ground cardamom
- For the Mango Mousse:
- 1.5 cups Unsweetened Mango Pulp
- 100 g (1/2 cup) sugar
- 1 large pinch salt
- 1.5 tsp gelatin
- 1 cup heavy whipping cream
- For the Vanilla Whipped Cream:
- 1 cup heavy whipping cream
- 70 g (1/3 cup) Toasted Sugar, or granulated white sugar
- 1.5 tsp vanilla extract
- 1 large pinch salt
Directions
- First make the crust:
- Preheat the oven to 350F.
- Place the Parle G biscuits in the bowl of a food processor along with the cardamom and salt. Pulse until finely ground. Drizzle in the melted butter and continue pulsing until the mixture resembles wet sand.
- Carefully press into a tart pan with a removable bottom. I recommend pressing in the sides first with about 1/3 to 1/2 of the mixture, then filling in the bottom to ensure even distribution.
- Place on a baking sheet and bake for about 10-15 mins, or until bubbling and a shade or two darker. Remove from the oven and cool completely.
- Then, make the mango filling:
- Place the gelatin in a bowl along with about 1 tbsp of water and set aside to bloom.
- Combine half of the mango pulp and the sugar in a small saucepan and heat over medium-low heat while stirring continuously. Heat only until somewhat steamy and hot to the touch, there is no need to boil.
- Add the gelatin to the mango and sugar mixture and stir thoroughly to dissolve. Add the remaining room temperature mango pulp to the mixture and stir completely.
- Place the saucepan in an ice bath and stir continuously to cool to just below room temperature. You don't want the gelatin to set up, so stir continuously while cooling. Once cool but not cold to the touch, remove from the ice bath and set aside.
- In the bowl of a standmixer, whip the 1 cup heavy whipping cream to medium firm peaks. Gradually fold the mango mixture into the whipped cream, being sure not to deflate the whipped cream.
- Pour this into the completely cool tart shell and refrigerate for at least 4 hours until completely set.
- To finish and decorate with whipped cream:
- Place all the ingredients for the vanilla whipped cream in the bowl of a standmixer and beat on medium for about 1 min to fully dissolve the sugar, then increase the speed and whip until medium-firm peaks form. Pipe into a decorative pattern of choice and save the extra to serve on the side.
- Enjoy!
Additional Notes
The toasted sugar, is completely optional and can be substituted with regular sugar. I had some on hand so used it. It adds a bit more complex and muted sweetness compared to regular sugar.
Mango filling adapted from Serious Eats
Vanilla Whipped Cream adapted from Bravetart, by Stella Parks
Special Equipment needed: 9-inch tart pan, Stand Mixer, piping bags and tips
