Mango Mousse Tart
Sometimes I'm not able to judge if I like summers or winters more? (we sort of don't feel any other season here in Delhi. Huh)
It is generally summers for me..because I get to eat all types of ice creams (such a kid I am), I dont have to become a stuffed toy for combating the cold wave, and I get to eat litchis and mangoes (weakness). But then all those days of scorching heat leading to bad hair and skin days makes me cringe.
Still it has been the pros winning over cons till today. (Can handle having bad hair day but not getting ice cream.)
And summer here is a long long period. (And sometimes terrible too) So there is never a dearth of mangoes. You can find them at every local market in every shape, size, colour and name possible. Yes the names are sometimes really funny. Totapuri,Chausa, Dussehri, Alphonso, Langda (yes there is a mango with this name ) are just some of them.
Out of these my personal favourite is Dusseri. They are very sweet, soft and absolutely yumm. Now it would have been really unfair if I had left this mango season to go away without baking something.
I wanted to make something unique and tasty. And after a week long brainstorming I decided to bake a MANGO MOUSSE TART.
Why? Because its been a long time since I wanted to try tarts. Then I wanted to put in some mangoes but not in the form of cream. So I went for mousse. But I didn't get a good eggless recipe. So I experimented and I was successful (yayyie)
And believe me it isn't as fancy as it sounds. Quite easy to bake and cook. And its a very new flavour. Die hard chocolate fans like me have loved it to bits. So I'm sure you would too.
PART 1 : THE TART CRUST
Its a very easy and eggless tart crust. Just take the 1 cup flour, 1/2 cup soft white butter(not melted), 1/3 cup sugar and a pinch salt. Knead all this together to make a dough.
Grease the tart pan with some cooking oil and flour.
Now using your finger press the dough into the tart pan.
Use a fork to prick all over the tart bottom.
Cover this with plastic wrap and chill in the fridge for 20 minutes.
Now preheat the oven @220°C and bake for 12-14 minutes.
Let it cool in the pan itself and then remove it.(otherwise it may break)
PART 2: MANGO MOUSSE
Again its an eggless mousse. Its basically a variation to the chocolate mousse I made in my previous post.
Take 1 cup warm milk and mix 1/4 cup cornflour in it. (no lumps should be formed)
Out of these my personal favourite is Dusseri. They are very sweet, soft and absolutely yumm. Now it would have been really unfair if I had left this mango season to go away without baking something.
I wanted to make something unique and tasty. And after a week long brainstorming I decided to bake a MANGO MOUSSE TART.
Why? Because its been a long time since I wanted to try tarts. Then I wanted to put in some mangoes but not in the form of cream. So I went for mousse. But I didn't get a good eggless recipe. So I experimented and I was successful (yayyie)
And believe me it isn't as fancy as it sounds. Quite easy to bake and cook. And its a very new flavour. Die hard chocolate fans like me have loved it to bits. So I'm sure you would too.
Its a very easy and eggless tart crust. Just take the 1 cup flour, 1/2 cup soft white butter(not melted), 1/3 cup sugar and a pinch salt. Knead all this together to make a dough.
Grease the tart pan with some cooking oil and flour.
Now using your finger press the dough into the tart pan.
Use a fork to prick all over the tart bottom.
Cover this with plastic wrap and chill in the fridge for 20 minutes.
Now preheat the oven @220°C and bake for 12-14 minutes.
Let it cool in the pan itself and then remove it.(otherwise it may break)
PART 2: MANGO MOUSSE
Again its an eggless mousse. Its basically a variation to the chocolate mousse I made in my previous post.
Take 1 cup warm milk and mix 1/4 cup cornflour in it. (no lumps should be formed)
Mix 1/2 cup honey, 2 mangoes and 1 cup milk in a juicer.
Now in saucepan, put this mango shake and let it boil. Add the cornflour milk to it and simmer until it thickens. Add 1 tbsp and 1 tsp mango essence. Mix with a whisk so that there are no lumps.
Pour it into the tart crust.
Keep it in the fridge to chill.
You can decorate it with mango slices and cherries for added flavour.
Mango Mousse tarts are ready to be eaten. Its a new and lovely flavour. It has the goodness of soft, juicy mangoes and the biscuity tart crust. Do try and let me know you experience.
The recipe is given below.
Now in saucepan, put this mango shake and let it boil. Add the cornflour milk to it and simmer until it thickens. Add 1 tbsp and 1 tsp mango essence. Mix with a whisk so that there are no lumps.
Pour it into the tart crust.
Keep it in the fridge to chill.
You can decorate it with mango slices and cherries for added flavour.
Mango Mousse tarts are ready to be eaten. Its a new and lovely flavour. It has the goodness of soft, juicy mangoes and the biscuity tart crust. Do try and let me know you experience.
The recipe is given below.
MANGO MOUSSE TART
INGREDIENTS
For the Crust
Flour 1 cup
Powdered Sugar 1/3 cup
Salt 1/8 tsp
Unsalted Butter(unmelted) 1/2 cup
Mango Mousse
Mango 2 (medium)
Milk 2 cup
Cornflour 1/4 cup
Honey 1/2 cup
Mango essence 1 tsp
White butter 1 tbsp
METHOD
Making the Crust
1) Make a dough out of all the ingredients for the crust.
2) Grease the tart pan with some cooking oil and flour.
3) Now using your fingers press the dough onto the tart pan.
4) Use a fork to prick all over the bottom of the rolled out tart dough.
5) Cover it with sandwich wrap (plastic wrap) and keep it inside the fridge to chill for 20 min.
6) Pre-heat the oven at 220°C and bake the crust for 12-14 minutes.
7) Let it cool in the tart pan itself and remove once it is cold (otherwise it might break)
Making the Mango Mousse
1) Take one cup of warm milk and mix the cornflour in it so that no limps are formed.
2) Take another cup of milk and add the mangoes, essence and honey. Put in a juicer to make a shake.
3) In a saucepan pour this mango shake and let it cone to boil. Add the butter and the cornflour mix and keep on mixing with a whisk to avoid lumps.
4) Let it simmer for 2 minutes. Switch off the flame once it thickens.
5) Pour this mousse in the tart crust and pop it into the fridge to cool.
6) You can decorate the tart with freshly sliced mangoes and cherries like I did.
So, this was the recipe of the MANGO MOUSSE TARTS, soft and crispy both at the same time. Hope you enjoy it. Let me know in the comments your experiences.
Happy eating ☺
Flour 1 cup
Powdered Sugar 1/3 cup
Salt 1/8 tsp
Unsalted Butter(unmelted) 1/2 cup
Mango Mousse
Mango 2 (medium)
Milk 2 cup
Cornflour 1/4 cup
Honey 1/2 cup
Mango essence 1 tsp
White butter 1 tbsp
METHOD
Making the Crust
1) Make a dough out of all the ingredients for the crust.
2) Grease the tart pan with some cooking oil and flour.
3) Now using your fingers press the dough onto the tart pan.
4) Use a fork to prick all over the bottom of the rolled out tart dough.
5) Cover it with sandwich wrap (plastic wrap) and keep it inside the fridge to chill for 20 min.
6) Pre-heat the oven at 220°C and bake the crust for 12-14 minutes.
7) Let it cool in the tart pan itself and remove once it is cold (otherwise it might break)
Making the Mango Mousse
1) Take one cup of warm milk and mix the cornflour in it so that no limps are formed.
2) Take another cup of milk and add the mangoes, essence and honey. Put in a juicer to make a shake.
3) In a saucepan pour this mango shake and let it cone to boil. Add the butter and the cornflour mix and keep on mixing with a whisk to avoid lumps.
4) Let it simmer for 2 minutes. Switch off the flame once it thickens.
5) Pour this mousse in the tart crust and pop it into the fridge to cool.
6) You can decorate the tart with freshly sliced mangoes and cherries like I did.
So, this was the recipe of the MANGO MOUSSE TARTS, soft and crispy both at the same time. Hope you enjoy it. Let me know in the comments your experiences.
Happy eating ☺
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