Matcha Mousse & Mango Tartlets

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These tartlets were so refreshing and not too sweet: layered with mango curd, raspberry & mango compote, and the lightest matcha mousse

This recipe makes 6 tartlets!I used molds that were about 3 inches wide.

Ingredients

Tart Crust

  • 1 egg
  • 1 tbsp milk
  • 3/4 flour
  • 1/4 confectioners sugar
  • 1/4 tsp salt
  • 4 tbsp butter,cold and cubed

Mango Curd

  • 1 mango
  • 2 tbsp lemon juice
  • milk,as needed (less than 1 cup)
  • 1.5 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 4 tbsp butter,cold

Mango & Raspberry Compote

  • 80g mango
  • 80 raspberry
  • 30g butter
  • 30g granulated sugar
  • 25g lemon juice
  • 1/8 tsp agar agar

Matcha Mousse

  • 40g egg yolk
  • 20g sugar
  • 90g hot milk
  • 20g white chocolate
  • 236g whipping cream & 2 tbsp granulated sugar
  • 3g agar agar (1.5 tsp)
  • matcha powder, to taste (at least 4g)
  • green food gel

Mirror Glaze Recipe from Keyk

  • 170g sugar
  • 200g white chocolate
  • 11g Agar
  • 145g water
  • 115g sweet condensed milk
  • green food gel

Directions

  1. Make the compote:Dice mango and raspberries into small pieces and set aside.
  2. Melt butter in a small pan, then add sugar to make a slurry.
  3. Add in the fruit and lemon juice. Stir and let simmer on low-medium heat.
  4. When the consistency resembles a thick syrup, sprinkle in the agar and stir. Pour into molds and freeze for at least 3 hours.
  5. Make the curd: Blend the mango in a food processor and pour into a sieve.Top off 1 cup with milk.
  6. Combine ingredients in a medium pot and place on medium-high heat. Whisk the curd continuously and vigorously. This will ensure an equal distribution of the heat, preventing the curd from overcooking.
  7. Let the curd thicken to a pudding-like consistency and bubble, while still whisking. Pour into a glass bowl.
    • If the curd is overcooked and does not have a smooth consistency, but the taste is good, no worries! Pour it into the bowl through a sieve in order to achieve a smooth texture.
  8. Mix the cold butter into the hot curd until fully melted. Let cool for 15 minutes, then press plastic wrap onto the surface of the curd (in order to prevent a skin forming). Refrigerate.
  9. Make the crust: Preheat oven to 375 F. Stir milk and egg together in a small bowl and refrigerate.
  10. Stir flour, confectioners sugar, and salt together in a medium bowl.
  11. Use your fingers to rub the (cold!!!) cubes of butter into the dry ingredients until you get pea sized crumbs, without big chunks of butter.
    • Be careful not to over-rub the butter and melt it.
  12. Zest one orange and add in.
  13. Pour the wet ingredients into the mixture and stir to combine, until the dough comes together to form a ball.
  14. Gently pat the dough down and flatten into a thick disc, wrap in plastic wrap, and let rest in the refrigerator for at least an hour
    • This will allow the gluten strands to relax as well as for the butter to cool down after being handled.
  15. Place the dough on a lightly floured surface and roll thin. Use a cookie cutter or cup about an inch wider than the baking cup, to cut out circles of dough. Place the dough into the cupcake tray, pressing into the corners and up the sides of each cup.
  16. Poke holes throughout the dough with a fork. Cover each tart with parchment paper and fill with baking beans, rice, sugar, or pie weights.
    • this minimizes dough shrinkage and cracks
  17. Bake the tarts for 15 minutes. Remove weights, and place tarts on a baking sheet. Bake for an additional 5 minutes, or until the shells are crisp and golden brown.
  18. Now for the aesthetic step. Once the tart shells have fully cooled, use a grater to shave down the uneven edges. This will give you a smooth, professional tart shell.
  19. Make the mousse:whip cream to about 50% while gradually adding the 2 tbsp of sugar. Set aside in the fridge.
  20. Use a little water to dissolve agar agar and let it hydrate. Simmer a few tablespoons of water in a small pan while you complete the next steps.
    • agar agar is very time sensitive
  21. Combine the egg yolks and sugar in another small pot and mix hard until paler. Microwave the milk until hot. Pour onto your egg mixture slowly while stirring continuously.
    • this tempers the egg
  22. Turn on the heat to low and continue mixing until thicker. Be careful not to overcook!
  23. QUICKLY add the agar agar into the simmering water and let boil for a minute. Mix into the egg mixture while it is still hot.
  24. Stir in the white chocolate and matcha powder. Pour into the whipped cream and mix. Add more matcha to taste.
  25. Pour into your mold, inserting your compote in the middle. Freeze over night.
  26. Assembly and Glaze:Pipe an even layer of curd into your tarts.
  27. Measure out the water and dissolve the agar agar in some of it. Pour the remainder in a pot. Mix in sugar and condensed milk. Let come to a boil. Add in the agar agar and cook for a few minutes.
  28. Pour onto white chocolate and mix with an immersion blender. Pour through a sieve. Color with gel. Let cool and thicken until it is a thick honey consistency (about 5 minutes).
      • if too thick, reheat in the microwave
  29. Place mousse domes onto a rack over a pan to collect excess glaze. Make sure they are cold and firm. Pour over the glaze and cut around the edges for a neat finish.
  30. Quickly place on your tarts and freeze for a few hours.
  31. Garnish:melt the candy melt and color with different shades of yellow food gel. Garnish your tart with a square!
  32. Enjoy :D