Mango curd, strawberry puree tart

Shopping list

• 225 g all-purpose flour

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• 25 g finely desiccated unsweetened coconut — toasted

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• 100 g sugar

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• 2 g fine salt

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• 120 g cool unsalted butter — cubed

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• 50 g beaten egg

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• 250 g strawberries — hulled and finely chopped

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• 35 g sugar

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• 8 g lemon juice

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• fine salt — pinch

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• 4 g cornstarch

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• 12 g cold water

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• 1.5 g powdered gelatin

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• 7.5 g cold water

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• 640 g mango purée

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• 85 g lime juice

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• 25 g lemon juice

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• 150 g sugar — 150-165g

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• 95 g egg yolks

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• 16 g cornstarch

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• fine salt — generous pinch

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• 6 g gelatin

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• 30 g cold water

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• 128 g butter

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Step by step

1. 1

   Combine dry ingredients for coconut pâte sucrée, then rub in butter until sandy.

2. 2

   Add beaten egg and mix just until clumpy. Fraisage a few times, flatten, and chill at least 1 hour.

3. 3

   Roll to 2.5-3mm and line your tart tin. Freeze for 20- 30 minutes.

4. 4

   Blind bake at 325°F with weights for 15- 18 minutes. Remove weights and bake another 8- 14 minutes until fully baked and lightly golden.

5. 5

   Cool completely.

6. 6

   Bloom gelatin. Cook strawberries, sugar, lemon juice, and salt until softened and juicy.

7. 7

   Stir in cornstarch slurry and cook about 60 seconds until glossy, jammy, and thick.

8. 8

   Remove from heat, stir in bloomed gelatin, and chill completely.

9. 9

   Bloom gelatin. Strain mango purée if fibrous.

10. 10

    Whisk mango purée, lime juice, lemon juice, sugar, egg yolks, cornstarch, and salt in a saucepan.

11. 11

    Cook over medium-low, whisking constantly, until very thick and glossy with a few slow bubbles, about 90-92°C / 194-198°F.

12. 12

    Remove from heat, stir in bloomed gelatin, strain, then blend or whisk in butter until silky.

13. 13

    Fully bake and cool the tart shell. Brush with a thin layer of melted white chocolate to seal.

14. 14

    Add a thin layer of chilled strawberry compote.

15. 15

    Add the mango-lime curd and chill until set, at least 4-6 hours or overnight.

16. 16

    Finish with fresh strawberries and meringue.