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Mango Mousse Tartlets

Prep
1 hr
Bake
5 hr
Total
6 hr
Makes
5 tartlets

Ingredients

Crust

  • 3 ½ oz100 gbutter cookiesPlain, crisp German butter biscuits, often crushed for cake bases. In the US use petit beurre style butter cookies, or graham crackers or vanilla wafers for crumb crusts; in the UK, rich tea biscuits or petit beurre, or digestive biscuits for bases.
  • 3 tbsp40 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.

Light mousse

  • 5 tbsp70 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 2 to 3 tbspgranulated sugar
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • ⅓ cup plus 1 tbsp100 gyogurtGreek-style
  • 1 sheetgelatinGerman recipes usually mean gelatin sheets of about 1.7 g each. In the US use unflavored powdered gelatin, about ½ tsp (1.7 g) per sheet, bloomed in cold water; in the UK, leaf gelatine, weighed (about 1.7 g per German sheet), or powdered gelatine.
  • 1 ½ tbsp20 mlmilk

Mango mousse

  • ¼ cup60 mlheavy cream
  • 3 ½ tbsp50 gyogurt
  • 2 tbspgranulated sugar
  • 6 tbsp90 gmango purée
  • 1 tbsp15 mlmilk
  • 1 sheetgelatin

Glaze

  • ½ sheetgelatin
  • 2 tbsp30 gmango purée
  • 1 ½ tbsp25 mlwater

Decoration

  • 3 ½ tbsp50 mlheavy creamwhipped
  • pistachioschopped
  • ⅛mangocut into wedges

Method

Crust

  1. Line the sides of the rings with acetate cake collar.

  2. Grind the butter cookies finely and work in the butter. Divide the mixture among the rings, press it down firmly, then chill.

Light cream

  1. Soak the gelatin in cold water for about 5 minutes.

  2. Whip the cream to stiff peaks and fold it into the yogurt along with the sugar and vanilla sugar.

  3. Squeeze the gelatin out of the water and warm it in the milk until it has dissolved. Important: don't let it boil! Just warm it.

  4. Stir about a tablespoon of the yogurt mixture into the milk mixture to even out the temperature, then quickly add it all to the yogurt mixture and stir it in.

  5. Now divide the cream among the crusts, smooth the tops if needed and chill for at least one hour.

Mango cream

  1. Soak the gelatin in cold water again, this time for about 5 to 10 minutes.

  2. In the meantime, whip the cream to stiff peaks and fold it into the mango purée along with the sugar.

  3. Now dissolve the gelatin in warmed milk, again mix it with a little of the mango mixture to even out the temperature, and then combine everything.

  4. Using a piping bag or a spoon, spread the mango cream over the well-chilled light layer and chill everything again for at least one hour.

Glaze

  1. Soak the gelatin in cold water. Mix the purée with the water, warm it and dissolve the gelatin in it. The mixture should not be hot (!), just lukewarm, warm enough to dissolve the gelatin.

  2. Once the glaze has cooled a little, spread it evenly over the tartlets and chill for about one hour.

Decoration

  1. Once the tartlets are thoroughly chilled, you can release them from the rings.

  2. Pipe the whipped cream on top, add the mango wedges and sprinkle with pistachios.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/mango-mousse-tartlets/