Recipes, re-invented from cooking shows
Mango Coconut Frangipane Tarts
Prep. Time:
Baking Time:
Total Time:
2 hours
25 minutes
2 hours 25 minutes
Serves:
12 mini tarts
Illyin's ambitious tropical creation aimed to "taste like sunshine" through layered coconut frangipane, mango gel, and passion fruit mousse, though judges noted structural issues with "terrible" and "underbaked, soggy" pastry shells. The enhanced recipe addresses these technical failures through proper blind baking techniques while maintaining her creative vision of simplified tropical flavors. Judges appreciated the "cute decoration" concept and suggested focusing on either mango or passion fruit rather than competing flavors. The improved version delivers Illyin's sunshine aesthetic with professional pastry fundamentals supporting the innovative tropical combination.
Ingredients
FOR THE ENHANCED SHORTCRUST PASTRY:
2 cups pastry flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup powdered sugar
1 large egg yolk
3-4 tablespoons ice water
1 teaspoon vanilla extract
FOR THE TOASTED COCONUT FRANGIPANE:
1 cup unsweetened shredded coconut, toasted until golden
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup ground almonds (almond flour)
2 tablespoons all-purpose flour
1 teaspoon coconut extract
1/4 teaspoon salt
FOR THE MANGO-LIME GEL:
2 ripe mangoes, peeled and chopped
1/4 cup granulated sugar
2 tablespoons fresh lime juice
Zest of 1 lime
1 packet (2 1/4 tsp) unflavored gelatin
3 tablespoons water
FOR THE PASSION FRUIT MOUSSE:
1/2 cup passion fruit pulp (from 8-10 passion fruits)
1/4 cup granulated sugar
3 large egg yolks
1/2 cup heavy cream
1/2 cup heavy cream for whipping
FOR THE CHANTILLY CREAM DECORATION:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
MAKE THE ENHANCED SHORTCRUST PASTRY:
1. In food processor, pulse flour, salt, and powdered sugar. Add cold butter and pulse until mixture resembles coarse breadcrumbs.
2. Add egg yolk and vanilla, then gradually add ice water until dough just comes together.
3. Wrap in plastic and chill 1 hour minimum.
4. Roll to 1/8-inch thickness on floured surface. Line twelve 3-inch tart pans, ensuring no air bubbles.
5. Trim edges and prick bottoms with fork. Chill 30 minutes before baking.
PREPARE THE TOASTED COCONUT FRANGIPANE:
6. Toast shredded coconut in dry pan over medium heat, stirring frequently, until golden brown. Cool completely.
7. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
8. Fold in ground almonds, flour, toasted coconut, coconut extract, and salt until just combined.
BLIND BAKE THE PASTRY SHELLS:
9. Preheat oven to 375°F.
10. Line pastry shells with parchment and pie weights.
11. Blind bake 15 minutes, remove weights and parchment, then bake additional 8-10 minutes until golden and fully cooked.
12. Cool completely before filling.
MAKE THE MANGO-LIME GEL:
13. Puree mangoes with sugar, lime juice, and zest until smooth. Strain if desired.
14. Sprinkle gelatin over water, let bloom 5 minutes, then dissolve over low heat.
15. Whisk dissolved gelatin into mango mixture. Chill until set but still spreadable, about 2 hours.
PREPARE PASSION FRUIT MOUSSE:
16. Strain passion fruit pulp to remove seeds (reserve some seeds for garnish).
17. Whisk egg yolks with sugar until pale. Heat 1/2 cup cream and gradually whisk into yolks.
18. Cook over low heat, stirring constantly, until mixture coats spoon. Strain and cool.
19. Whisk in passion fruit pulp. Cool to room temperature.
20. Whip remaining cream to soft peaks and fold into cooled passion fruit mixture.
ASSEMBLE THE TARTS:
21. Spread coconut frangipane evenly in baked tart shells.
22. Bake 12-15 minutes at 350°F until frangipane is golden and set.
23. Cool completely.
24. Spread mango-lime gel over cooled frangipane.
25. Using two spoons, create quenelle shapes of passion fruit mousse on top of gel layer.
26. Chill assembled tarts 2 hours until set.
Some ingredients can be bought from us in small quantities
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