Mango, Cherry & Passionfruit Mousse Tart

Mango, Cherry And Passionfruit Mousse Tart

By Atika Lim  ,

December 17, 2016

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Prepare two to three days ahead.  Store covered mousse in fridge. Keep  poached cherries in airtight container in  fridge. Store base in airtight container

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 6

Ingredients

8 passionfruit pulp, plus extra, to serve

395 g can sweetened condensed milk

2 cups thickened cream

1½ sheets puff pastry, thawed

½ cup caster sugar

½ cup water

1 vanilla pod, split, seeds scraped

250 g cherries, stoned

2 mangoes, seeded, thinly sliced

Directions

1In a small food processor, pulse pulp

2to break seeds. Strain through a fine sieve. Discard.

3In a medium bowl, combine condensed milk and passionfruit.

4In a large bowl, using an electric mixer, beat cream until stiff peaks form. Fold through passionfruit mixture until combined. Chill 2 hours until thickened.

5Preheat oven to hot, 200 C. Line an oven tray with baking paper. Join pastry sheets, fold edges in 2 cm to form a case and pierce with a fork. Bake 10 to 15 mins until golden. When cool, press base to flatten.

6In a small saucepan, combine sugar, water and vanilla pod and seeds.

7Bring to boil, add cherries. Simmer

82 mins. Cool.

9Fill base with mousse, top with mango and drained cherries. Drizzle with

10extra passionfruit

Prepare two to three days ahead.  Store covered mousse in fridge. Keep  poached cherries in airtight container in  fridge. Store base in airtight container

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