So, let’s get to it and bake!
Triple Chocolate & Mango Tart Yum
Yield: 1 x 23cm tart
Serves: 10 – 14 generous slices
Freezable: Pastry base only
Time: about 80 minutes hands on; about 20-21 minutes total bake time; plus resting and chilling time
You will need:
1 x 23cm Flan Tin, with fluted sides and a loose bottom
1 x Baking Tray
Baking Beans (or uncooked rice)
Small Heavy Based Pan
1 x disposable Piping Bag
Patterned Acertate Transfer Sheet (for chocolate work) (5cm x 30cm)
Circle Cutters (Ideally Metal)
Off-Set Pallet Knife (ideal though not essential)
Hand Held Electric Beaters
For the Chocolate Sweet Pasty
175g Plain Flour
2 tbsp Icing Sugar
2 tbsp Cocoa Powder
100g Unsalted Butter, chilled & diced
1 tsp Lemon Juice
1 Egg, lightly beaten
1 – 2 tbsp. cold Water
For the Mango Filling
2 tsp (heaped) Corn Flour
8 tbsp Mango Pulp
8 tbsp Double Cream
For the White Chocolate Pastry Barrier
10 Squares White Chocolate
For the White Chocolate Shapes
60g White Chocolate
For the Chocolate Mousse
35ml aquafaba liquid (ideally from a can of unsalted chickpeas)
35g Icing Sugar
1/2 tsp White Wine Vinegar
200g Milk Chocolate
200ml Double Cream
For the Chocolate Glaze
200g Milk Chocolate
12 dessert spoons Water
2 dessert spoons Liquid Glucose
How to make it:
Make the pastry. Sieve the flour, icing sugar and cocoa powder into a bowl. Add the chilled, diced butter. Using your finger tips, rub the fat into the flour mixture so that it resembles breadcrumbs. Make a well in the breadcrumbs and add the lemon juice and beaten egg. Using a pallet knife, cut through the mixture to form a dough, adding a little chilled water if necessary. Bring together into a ball and flatten into a disc. Wrap in cling film and chill in the fridge for a at least 30 minutes.
2. Make the mango filling. Place the corn flour into a small heavy based pan. Add 2 or 3 tablespoons of the double cream and mix to a smooth paste. Gradually add the remaining cream and mix well again. Stir in the mango pulp. Place the pan on a low to medium heat. Allow the mixture to thicken whilst stirring constantly. Take off the heat and pour the mango in a bowl to cool. Cover with cling film, ensuring that the cling film is in direct contact with the mixture.
3. Line the flan tin. Remove the pastry from the fridge and place on a lightly floured work surface. Roll our thinly and transfer to the tart tin, ensuring the pastry sits well in the corners and picks up the flutes of the tart tin. If the pastry over hangs the sides of the flan tin excessively, use a pair of scissors to trim. Place the lined tart tin in the fridge for a further 20 minutes.
4. Prepare the white chocolate shapes. Follow the instructions accompanying your patterned acetate sheets. Sit the shapes on a plate in the fridge until they are required.
5. Meanwhile preheat the oven to 200c / 180 fan / Gas 6. Place a baking tray in the oven large enough to house the flan tin.
6. Bake the pastry case. Using a fork, prick the base of the pastry case. Line with greaseproof paper and weigh down with baking beans or uncooked rice / beans. Place in the oven and bake for 11 minutes. Remove from the oven and lift out the greaseproof paper and baking beans (or similar). Using a sharp knife slowly trim the pastry. Return the flan case to the oven and bake for a further 10 minutes. Once fully cooked remove from the oven and set aside to cool.
7. Start making the chocolate mousse. Place the measured liquid from the chickpeas into a bowl and beat with the electric beaters until firm. Add the icing sugar a teaspoonful at a time, beating well after each addition. Add the white wine vinegar and beat for a further minute. The meringue should be thick and glossy now. Set aside.
8. Continue making the chocolate mousse. Break up the 200g milk chocolate into a bowl and suspend it over a pan of water, ensuring the base of the bowl doesn’t touch the water. Set over a low to medium heat to melt the chocolate. Stir regularly with a spatula. In another bowl beat the double cream with a balloon whisk to soft peaks, avoid over beating. Once the chocolate has melted allow it to cool for a couple of minutes then pour it into the bowl containing the cream. Mix together. Add one third of the aquafaba meringue and mix together to slacken the mixture. Add the remaining aquafaba and gently fold together with a spatula until combined.
9. Seal the pastry case. Break up the 8 squares of white chocolate and place into a bowl. Set over a pan of water and melt the chocolate over a low heat. Once melted, use a pastry brush to carefully paint the inside of the cooled pastry case with the chocolate. Allow the chocolate to set.
10. Add the mango filling to the pastry case. Stir the mango mixture thoroughly and spoon the filling into the pastry case. Using the back of a teaspoon distribute and level off.
11. Top the mango with the chocolate mousse. Fill a piping bag with the chocolate mousse (no nozzle required) and pipe the mixture in a concentric circle over the mango. Use the back of a teaspoon to level the surface if required. Place the tart in the fridge for about 30 minutes to allow it firm up and chill before finishing with the chocolate glaze.
12. Make the chocolate glaze. Break up the milk chocolate and place 150g into a bowl suspended over a pan of water, again ensuring the water doesn’t touch the base of the bowl. Sit the pan and bowl over a low heat and allow the chocolate to melt, stirring regularly. With a sharp knife breakup the remaining 50g of chocolate into very small pieces. Meanwhile pour the water and liquid glucose into a small heavy based pan and place on a low heat to bring to the boil. Once the 150g of chocolate has melted pour in the water mixture and stir thoroughly with a wooden spoon. Stir for 2 minutes then add the broken 50g chocolate and continue stirring. The residual heat will melt the chocolate helping it to cool down and firm up.
13. Complete the tart. Place the chocolate tart on a cake stand or plate to serve. Once the glaze is less runny, pour it over the tart allowing it to cover the whole area. The chilled tart will help the chocolate glaze firm up. If there are any air bubbles showing on the surface prick them with a skewer / cocktail stick / point of a sharp knife. Stand your white chocolate decoration on top of the chocolate glaze. Place in the fridge to firm up.