Mango Tarte Fine

At work we are making this beautiful thin apple tart which I proudly talked about in some of my earlier posts on my road to hell and sweetness but recently we have tried to replace the apple by mango and ginger for our Sunday trolly with a very surprising result, and since I have never shared the apple tart with you guys I decided to give you a step by step "how to" of the thin mango/ginger tart. First things first! What do you need??? Not a lot! You need mangoes, ginger, clarified butter, sugar, icing sugar and some puff pastry. Material wise you need a chopping board, small knife, a 6 cm diameter round cutter, a pastry brush, a blowtorch and a mandoline.

Most of the things you guys should have at home so it should not be to big of a hustle to get that stuff together. Starting we do with the puff pastry. The puff needs to be rolled out to 2 mm and after with a fork you make some holes in the dough. In this case we cut a rectangular shape of 14 cm by 40 cm out of the puff, of course if you want to make a round or a square one feel free to do that. Give the sides a nice border by lining them with your fingers and after you place it in to the freezer.

For the mango we start by peeling them and making slices of about 4 mm thick with the mandoline. With the cutter we cut rounds of mango out of the slices. Those rounds we cut nicely in half and we put them with their sides together. Check if you can get some half's out of the trimmings from your slices to have as least waste as possible. For a puff of the size that we are doing now you need about 8 to 10 mangoes. When all the mango is done, we make some jullienne of ginger which we dice in to small little cubes, and keep it on the side.

Now we are ready for the build up. The puff can go out of the freezer and the mango can be put in rows on to the puff starting from one side. About five lines of mango should be enough. make sure that the last line is about 1 cm from the border, because later after the baking the mango will be pushed on it's side. When that's done we can sprinkle some ginger over the mango tart, depending on how much ginger you want or like. But I suggest you don't put to much since the the mango takes up the flavour of the ginger pretty well during baking.

Before baking we just need to brush it with clarified butter and sprinkle it with sugar and it can go in to the oven for 20 min at 200°C. When the 20 min are over we take it out of the oven and push/press the mango to one side (the side where you left a 1 cm gap) and we put a baking paper on top of it followed by a chopping board and we add a little pressure to it. And when I say a little, I mean a little, cause you don't want to break the tart, you just want to press the mango a bit. After you take away the chopping board and you put a baking tray on top and you turn it around so the puff is facing up. You take away the top baking tray and baking paper and then you will see that the puff is not completely cooked in the middle, so you put it back in to the oven with the puff facing up for 20 min at 180°C. After 20 min it should be baked and the tart can go out. Straight away when the tart comes out, you sprinkle the puff with sugar and caramelise it with a blowtorch, let the caramel cool down so it can set a bit and once set you can put a baking paper over it and put a tray on top with some weight on top of it to press it. And you let the tart cool down with the weight on top of it.

Once cooled down, you can remove the weight and turn the tart around again so the mango is facing up again. Take of the baking paper gently so you don't break up the mango. Last thing you need to do now is sieve some icing sugar over the mango and pass by with your blowtorch, the icing sugar will melt and leave a nice shine on your tart. know trim the edges and ready is your thin mango tart.