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Mango, passion fruit & pistachio de bronte Tartlet

Johanna le Pape

By Johanna le Pape

Ingredients

SHORTCRUST DOUGH

  • Candia Professional Extra Taste Butter 150g
  • Icing sugar 95g
  • Almond powder 30g
  • Salt flower 1g
  • Eggs 60g
  • Vanilla powder 1g
  • Rice flour 200g
  • Chestnut flour 60g

PISTACHIO DACQUOISE

  • Icing sugar 135g
  • Almond powder 80g
  • Pistachio powder 75g
  • Rice flour 30g
  • Egg white 150g
  • Sugar 50g

MANGO-PASSION CRÉMEUX

  • Candia Professional Whipping Cream 200g
  • Passion puree 150g
  • Mango puree 200g
  • Egg yolk 100g
  • Sugar 50g
  • Masse gelatine 90g

MANGO-PASSION CONFIT

  • Mango puree 250g
  • Passion puree 150g
  • Pectine 325NH95 15g
  • Sugar 40g
  • Passion fruit 1
  • Fresh mango 70g

PISTACHIO GANACHE

  • Candia Professional Whipping Cream 300g
  • Gelatine mass 14g
  • White chocolate 200g
  • Pistachio paste of Bronte 100g
  • Candia Professional Whipping Cream 700g

PASSION GLAZE

  • Water 150g
  • Sugar 300g
  • Glucose syrup 300g
  • Concentrated milk 200g
  • Gelatine mass 150g
  • White chocolate 250g
  • Yellow food coloring 1g
Step1

Shortcrust Dough

  • Mix the Candia Professional Extra Taste butter with the icing sugar.
  • Add the almond powder, the salt, the eggs and the vanilla.
  • Add the 2 flours and stir until it becomes homogeneous.
  • Bake at 170°C for 12min.
Step2

Pistachio Dacquoise

  • Sift the icing sugar.
  • Add the almond, the pistachio powder and the rice flour.
  • Beat the egg white and add the sugar little by little until it becomes a meringue.
  • Add the powder to the meringue.
  • On a baking tray (40/60) with a silpat, spread the dacquoise.
  • Bake it at 180°C for 12min.
Step3

Mango-Passion Crémeux

  • In a saucepan, cook the Candia Professional Whipping cream, the fruit puree with the egg yolk and sugar into a “crème anglaise”.
  • Pour over the masse gelatine.
  • Mix and let set in the fridge overnight.
Step4

Mango-Passion confit

  • In a saucepan, heat the fruit puree.
  • At 40°C, add the pectine mixed with the sugar.
  • Bring to a boil and let set in the fridge overnight.
  • Add the passion fruit and the fresh mango cutted as a “brunoise”.
  • Pour over the mould and freeze it.
Step5

Pistachio Ganache

  • Heat the 300g of Candia Professional Whipping Cream.
  • Pour over the gelatine mass, then the white chocolate and the pistachio paste.
  • Mix. Add the 700g of cream.
  • Mix and strain.
  • Keep in the refrigerator for 24 hours.
  • With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.
Step6

Passion Glaze

  • In a saucepan, cook the water, the sugar, the glucose syrup to 103°C.
  • Pour over the condensed milk and gelatine mass.
  • Mix and pour over the chocolate.
  • Mix and set in the fridge overnight. Use the glaze around 38°C.
Step7

Montage

  • Place the pistachio dacquoise in the tartlet.
  • Pour the mango and passion cremeux over it.
  • Let set in the fridge.
  • Place a fıne chocolate on top.
  • Whip the pistachio ganache, place the insert of passion-mango confıt inside.
  • Freeze, unmould and cover with the chocolate glaze at 38°C.

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