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Mango Mousse Tart
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Mango Mousse Tart
A sweet and refreshing dessert featuring a buttery pastry crust, a light and airy mango mousse filling, and a vibrant arrangement of fresh fruit on top. This tropical dessert is perfect for warm weather gatherings, potlucks, or as a special treat for any occasion. The combination of creamy mousse, crumbly pastry, and sweet mango is sure to delight the senses and leave everyone wanting more.
Time Cook
45
Level
Intermediate
Calories
320
Allergens
Gluten, Dairy
Ingredients
1 1/2 sticks sticks
Butter, unsalted
100 Calories
1/2 cup cup
Confectioners' sugar
60 Calories
2 cups cups
All-purpose flour
100 Calories
4 large eggs
Egg yolks
20 Calories
1 cup cup
Granulated sugar
100 Calories
2 cups cups
Mango puree
100 Calories
1 cup cup
Heavy cream
100 Calories
a few sprigs sprigs
Mint leaves
0 Calories
a handful handful
Blueberries
20 Calories
a handful handful
Strawberries
20 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
2
Press the mixture into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom.
3
Trim the edges of the dough and prick the bottom with a fork. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans and bake for an additional 5-7 minutes, or until the crust is lightly golden brown.
4
In a separate mixing bowl, whisk together the egg yolks and granulated sugar until pale yellow. Add the mango puree and whisk until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the mango mixture until well combined.
5
Pour the mousse mixture into the cooled tart shell and smooth the top with an offset spatula. Arrange the fresh fruit on top of the mousse in a pattern resembling a flower. Chill in the refrigerator for at least 30 minutes to allow the mousse to set.
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Where cooking meets life and technology.
© 2025 Cooklaif