Chocolate Mango Tart

Overview

Pastries made of chocolate are my favorite, but pure chocolate mousse always tastes a bit greasy, so for this pastry, I added mango cheese filling to neutralize the greasy taste of chocolate. When you take a bite, you will be hit by the rich chocolate mousse, which melts in your mouth, and then you can feel the fragrant mango flavor, which is always the taste of summer.

Tags

• baking
• almond pastry base
• chocolate popcorn rice
• chocolate chiffon cake body
• cocoa powder
• egg yolk
• fresh mango
• gelatin
• glucose
• mango cheese paste
• olive oil
• pectin
• sugar
• whipping cream
• whipping cream 1
• whipping cream 2
• dark chocolate
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 Mango cheese sandwich: Squeeze the mango cheese mousse paste into the mold, add the diced mango, freeze in the refrigerator to harden, and set aside (see the recipe "Mango Cheesecake" for specific instructions);

   

2. 2 Chocolate mousse: Melt the chocolate over water, add whipped cream 1 (no need to whip) and mix well with the chocolate, and keep the temperature at 45℃;

   

3. 3 Chocolate mousse: Stir egg yolks and sugar until white, heat milk to 85°C and pour into 2 in batches, mix well, add hot water, stir while simmering until thick, remove from heat;

   

4. 4 Chocolate mousse: Use a hand-held whisk to mix at high speed until dense. When the temperature is around 50°C, add gelatine and mix until softened;

   

5. 5 Chocolate mousse: Add 2, mix well, and use a homogenizer to emulsify and remove small air bubbles;

   

6. 6 Chocolate mousse: Add the whipped cream 2 in batches until it is 60% fluffy, and mix well with a rubber spatula;

   

7. 7 Noodle glaze: Put water, fine sugar, light cream, glucose, and cocoa powder into a thick-bottomed pot, heat over medium heat, and stir until the cocoa powder melts;

   

8. 8 Noodles: Boil to 106°C, remove from heat, add pectin and mix well, add gelatine and mix well, olive oil and mix well, then use a homogenizer to mix until smooth, filter, refrigerate for 24 hours and set aside;

   

9. 9 Assembly: After the baked chocolate chiffon cake body has cooled, cut out a round shape with a diameter of 6 cm and set aside

   

10. 10 Assembly: Use a hemispherical silicone mold with a diameter of 7 cm to make the finished product, first squeeze out a part of the chocolate mousse;

    

11. 11 Assembly: Add frozen mango cheese filling;

    

12. 12 Assembly: Squeeze in the remaining chocolate mousse, add the cut chocolate chiffon cake slices, smooth them out, and freeze in the refrigerator to harden;

    

13. 13 Glazing operation: Take out the frozen mousse and unmold it, place it on the grill (with a baking sheet underneath), take out the glaze, melt it in water, lower it to about 32 degrees, and pour it on the surface of the mousse;

    

14. 14 Take out the coated cake from the baking grid, place it on the almond pastry base (see the previous recipe "Caramel Apple Tart" for the method), decorate it, and that's it;

    

15. 15 Take a look at the cut surface. Do you feel like eating it?