Cakes Entremets Tartelettes

Mango Mango Chocolate Tart

Mango Chocolate Tart

Pâte Sucrée/ Sweet dough


62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
20 g dark couverture


Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut out circles with a round cookie cutter (12 cm diameter)
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. It’s perfect when it has no color.
Cover the inside with dark couverture by using a brush. This helps to prevent the tart base from getting soft.
You can freeze the leftover sugar dough for up to 2 months.

Mango insert

100 g mango puree
1 g gelatin
add sugar if needed


Heat up mango puree.
Add gelatin and mix until combined.
Pour it into a piping bag and fill up your silicon mold. (You can also use a zip log bag freeze it and cut out the desired shape)
Freeze for at least 4 hours.

Mango Mousse

40 g sugar
10 g water
16 g egg whites
41 g mango puree
1 g gelatin
50 g heavy cream


Heat up sugar and water to 118 degrees.
When it reaches 100 degrees start beating your egg whites until soft peaks.
Add your sugar syrup. Make sure it doesn’t touch the whisk. It’ll get too
cold and crystallize.
Heat up mango puree. Add gelatin and mix well.
Now mix in heavy cream into your mango mixture.
Gently fold in the meringue.
Use immediately.
Fill in your mousse halfway through in your silicon mold.
Place frozen mango insert inside.
Fill silicon mold up and freeze for at least 4 hours. 

Whipped Ganache


300 g heavy cream (1)
30 g glucose
x vanilla Paste
210 g white couverture
440 g heavy cream (2)


Heat up heavy cream (1), glucose and vanilla.
Pour it over white couverture and let it set for 1 minute.
Mix until everything is combined.
Add heavy cream (2) and mix again. (We add the other half of the heavy cream so the whipped ganache cools faster.)
Let it cool for about 4 hours.
Whip up until stiff peaks.
Pour the ganache into a piping bag and fill your tart half waythrough.
Add a leftover cake or a sponge cake or whatever you have and let it cool.
I have a video how to make a easy sponge cake on my YouTube channel 😉


Unmold frozen mango mousse and place it onto the tart.
Fill another piping bag a petal tip and with the rest of the whipped ganache and pipe around the frozen mango mousse. 
Decorate with fresh berries, let it defrost and you’re done!

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