Hello my friends!
Today I will give you a recipe that you will enjoy, well… I hope so!
Here is my no bake mango and chocolate tart.
This tart will combine the subtle sweet taste of mango with a hinch of lime and the super yummy chocolate flavor .
The crust is made with crushed biscuits, melted butter and unsweetened cocoa. You can have almost any kind of biscuits for the crust. It’s actually very convenient when you don’t have time or the opportunity to go grocery shopping! Put whatever you have! 😉 For a vegan version of this no bake mango and chocolate tart, remplace the butter with coconut oil.
(Cake stand and plates by Degrenne)
And finally you will add a delicious touch of chocolate whipped ganache … As far as decoration is concerned, small cubes of mango will be perfect. Here I added small Easter chocolate eggs. It almost looks like an Easter nest. 😉
You get it, the recipe is quite simple, and you can make it in advance.
Talking about timing, keep in mind that you will have to start making the ganache in advance (if possible the day before).
A 22 cm pastry ring (here my De Buyer),
A hand mixer or a blender,
A piping bag and a star nozzle,
A sauce pan for the mango curd,
And a cranked service spatula.
You’re all set to start baking.
The recipe, Chef!
No Bake Mango and Chocolate Tart
- 85 g crispy crepes (for the crust)
- 180 g graham crackers (for the crust)
- 80 g butter (for the crust)
- 2 tablespoons unsweetened cocoa (for the crust)
- 350 g mango pulp (for the curd)
- 1 lime (for the curd)
- 2 eggs (for the curd)
- 1 egg yolk (for the curd)
- 50 g sugar (for the curd)
- 60 g butter (for the curd)
- 2 g gelatine sheet (for the curd)
- 150 g liquid cream (for the whipped ganache)
- 70 g dark chocolate (for the whipped ganache)
- 1 teaspoon honey (for the whipped ganache)
- Fruits (for decoration)
The day before, make the ganache.
Pour 40 g of cream in a saucepan. Add the honey.
Heat until it boils. Stop heating immediately.
Add the chocolate and mix.
Add the 110 g of cream, mix.
Place a clingfilm directly on the mixture so that there's no air remaining.
Set aside in your fridge for the night.
Crush the crispy crepes and graham crackers in a bowl. Add the cocoa.
Melt the 70 g of butter and add in the bowl. Mix.
Shape the crust in your mold.
Set aside in your fridge at least 30 minutes (more if possible).
Place the gelatine sheet into cold water.
Mix the mango pulp. Add the lime juice, sugar, eggs and egg yolk. Mix until you get an homogeneous mixture.
Pour in a sauce pan and warm up at medium heat while whisking. When the mixture thickens (after a few minutes), remove from the stove and add the butter. Mix.
Add the gelatine sheet, mix.
Pour on the crust.
Once your curd has cooled down, whip the ganache.
Place the bowl and whisk in your freezer for a few minutes.
When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.
Garnish immediately your tart.
Add the fruits as decoration.