I've been sitting on this recipe for far too long but here it is, at long last! This mango passionfruit tart is one of my favourite experiments I've ever done. It's sweet (but not overly sweet) and it's got the perfect amount of tartness. Because I baked this tart in a 14" rectangular tin, it can be decorated in symmetry.
Makes 1 14" tart
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
Pinch of salt
1/2 cup unsalted butter, cold (or plant-based butter)
1 large egg yolk
2 tsps heavy cream or milk
1/2 tsp vanilla extract
Mango passionfruit filling
118ml milk (2% or alternative milk)
1/3 cup + 2 Tbsps cornstarch
2 tsp agar agar powder
1/3 cup brown sugar
1 1/2 cup mango puree
1/3 cup passionfruit juice
To garnish: thinly cut mango slices, passionfruit seeds and mint leaves
Directions for crust
Place flour, sugar and salt into a bowl and mix.
Add in the butter in cubes and use a pastry blender or two knives to mix into the dry ingredients.
Once the mixture is a coarse meal, add in the egg yolk, heavy cream/milk, and vanilla and mix until the ingredients stick together.
Wrap the dough in a disk and chill for an hour.
Preheat oven to 350°F.
Roll out the dough and press into the tart pans and trim the edges.
Place onto a baking tray and cover with foil. Bake for 15 minutes. Remove foil and bake for an additional 5 minutes.
Remove and cool before removing from tart tin.
Bake tart shell at 350°F for 20 minutes or until golden brown.
Directions for mango passionfruit filling
In a pot, add milk, cornstarch and agar agar powder. Whisk well together.
Add brown sugar and mix until there's no clumps.
Add mango puree and fruit juice. Bring mixture to a simmer and cook for 5 minutes while stirring constantly.
Pass mixture through a strainer to remove chunks.
Pour into prebaked tart shell and gently shake to flatten out. Chill for 2-3 hours.
Top with mango slices, passionfruit seeds and mint (optional).
Slice and serve!