Chocolate and mango tart

May 14, 2008 | The amateur baker |

The filling is rich, velvety and chewy after a little bit of chilling. The bright yellow balls of mango provide a wonderful contrast to the boring and monotonous chocolate brown. The lightly salted flaky crust adds a surprising twist in texture and gives a good balance to the sweetness of the filling and the mangoes.

Chocolate and mango tart

The recipe that inspired this had pears instead of mangoes. The pears were cooked in water, sugar and rum before they were arranged on top of the gateau-like chocolate tart filling. My kids don’t like the smell nor taste of alcohol in their dessert. And I don’t like pears. Hence, substitution and modification were in order. Mangoes, instead of pears. And no alcohol.

Ingredients for the chocolate and mango tart

For the crust

1/4 c. of well-chilled butter
1 c. of flour
1/2 tsp. of salt
about 2 tbsps. of iced water
1 egg, beaten

For the filling

375 g. of good quality eating chocolate, broken into small pieces
1/4 c. of butter
1/4 c. of flour
1/2 tsp. of baking powder
1 egg

For the topping

3-4 sweet ripe mangoes, flesh scooped into small balls

Make the crust

Place the chilled butter in a mixing bowl and cut into small pieces. Add the flour and mix until the mixture resembles coarse crumbs. Add a little iced water just until the mixture comes together. Add the egg and form into a ball. If the dough is too sticky, add a little more flour.

Roll the dough between two sheets of wax paper until about 1/8 inch thick. Peel off the top sheet and lift the rolled crust by holding the edges of the other sheet of wax paper. Carefully invert into a loose-bottomed pan. Cut off the edges. Prick the sides and bottom with a fork. Lay a clean sheet of wax paper over the crust and weigh it down with dry beans. Bake blind in a 180^oC oven for about 15 minutes.

Prepare the chocolate filling

While the crust bakes, melt the chocolate and the butter over simmering water in a double boiler. Remove from the heat. Stir in the flour and baking powder. Add the egg and mix until blended.

Assemble the tart

Pour the chocolate filling into the prepared crust. Arrange the mango balls on top. Bake in a 180^oC oven for 18 to 20 minutes.

Cool then chill for at least an hour before cutting and serving.

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Comments

4 Responses to “Chocolate and mango tart”

kitkathie on May 14th, 2008 9:29 pm

hello, Ms. Connie. Gonna try this one! Looks yummy! Thanks
Connie on May 15th, 2008 3:30 pm

It is, promise.
ejit on May 16th, 2008 3:28 am

what does the term “bake blind” means?

as for the chocolate? did you use the plain chocolate bars that kids like to eat? coz normally they always say to use those semi-sweet choco chips etc. etc.

sorry for the innocent questions i’m new in baking.

thanks ms. connie!
Connie on May 16th, 2008 10:51 am

Bake blind means baking prior to pouring in the filling. It’s described above.

“did you use the plain chocolate bars that kids like to eat?”

Yes. And there’s baking chocolate blocks too.