Strawberry Mango and Vanilla Tart
Indulge in a vibrant Strawberry Mango and Vanilla Tart that’s sure to impress! This delightful creation features a beautifully marbled pastry crust filled with luscious strawberry almond cream, topped off with a sweet layer of strawberry confit and a zesty mango vanilla ganache. Perfect for any occasion, this tart combines fresh flavors and stunning visuals for a dessert that’s as delicious as it is delightful!
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
0🥬Fresh Produce(4)
- Crème d’amande vanille fraises
- Confit de mangue vanille
- Confit de fraises
- Pâte sucrée marbrée rouge orange
🫙Pantry Staples(1)
- Ganache montée vanille
👨🍳 Instructions
💡 Pro Tips
- ✓Blind bake your tart shell at 375°F for 12-15 minutes with pie weights, then 5 minutes without weights to achieve a crisp bottom that won't get soggy from fruit juices.technique375°F, 12-15 + 5 minutes
- ✓Macerate diced strawberries and mango with 2-3 tablespoons sugar for 30 minutes before assembly to draw out excess moisture that could make the tart watery.timing30 minutes maceration
- ✓Use gellan gum or agar at 0.1-0.2% by weight in your vanilla pastry cream to prevent weeping and maintain structure under fresh fruit weight.ingredient0.1-0.2% by weight
- ✓Heat vanilla pastry cream to exactly 185°F while whisking to activate cornstarch's thickening power without curdling the eggs.technique185°F
- ✓Brush fruit with neutral glaze (apricot jam heated to 220°F and strained) within 2 hours of serving to prevent oxidation while maintaining glossy appearance.timing220°F glaze, 2 hours maximum
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Strawberry Mango and Vanilla Tart
Indulge in a vibrant Strawberry Mango and Vanilla Tart that’s sure to impress! This delightful creation features a beautifully marbled pastry crust filled with luscious strawberry almond cream, topped off with a sweet layer of strawberry confit and a zesty mango vanilla ganache. Perfect for any occasion, this tart combines fresh flavors and stunning visuals for a dessert that’s as delicious as it is delightful!
📝 Ingredients
0🥬Fresh Produce(4)
- Crème d’amande vanille fraises
- Confit de mangue vanille
- Confit de fraises
- Pâte sucrée marbrée rouge orange
🫙Pantry Staples(1)
- Ganache montée vanille
👨🍳 Instructions
💡 Pro Tips
- ✓Blind bake your tart shell at 375°F for 12-15 minutes with pie weights, then 5 minutes without weights to achieve a crisp bottom that won't get soggy from fruit juices.technique375°F, 12-15 + 5 minutes
- ✓Macerate diced strawberries and mango with 2-3 tablespoons sugar for 30 minutes before assembly to draw out excess moisture that could make the tart watery.timing30 minutes maceration
- ✓Use gellan gum or agar at 0.1-0.2% by weight in your vanilla pastry cream to prevent weeping and maintain structure under fresh fruit weight.ingredient0.1-0.2% by weight
- ✓Heat vanilla pastry cream to exactly 185°F while whisking to activate cornstarch's thickening power without curdling the eggs.technique185°F
- ✓Brush fruit with neutral glaze (apricot jam heated to 220°F and strained) within 2 hours of serving to prevent oxidation while maintaining glossy appearance.timing220°F glaze, 2 hours maximum