A gluten free tartelette filled with creamy coconut mousse, mango dices, and mango-passion fruit gelée. The most delicious exotic flavours combined in one dessert.

Ingredients

general.ingredients.name general.ingredients.amount
mango purée 250g
passion fruit purée 50g
sugar 135g
vanilla stick 1
gelatine 17g
coconut purée 500g
white chocolate 50g
semi-whipped cream 250g
unsalted butter 225g
icing sugar 380g
whole eggs 75g
gluten free all-purpose flour 390g
salt 3g
baking powder 3g
gluten free almond powder 105g
grated coconut 105g
egg white 250g
Tartelette biscuit
Coconut biscuit
Frozen mango dices
Coconut mousse
Mango-passion fruit gelée

A gluten free tartelette filled with creamy coconut mousse, mango dices, and mango-passion fruit gelée. The most delicious exotic flavours combined in one dessert.

  1. Mango-passion fruit gelée

    250g mango purée - 50g passion fruit purée - 60g sugar - 1 vanilla stick - 3g gelatine

    Soak the gelatine in cold water. Cook together all the ingredients until the mixture boils. Add the gelatine and stir well. Fill a flat, round, silicon mould and freeze overnight.

  2. Coconut mousse

    14g gelatine - 500g coconut purée - 50g white chocolate - 250g semi-whipped cream

    Soak the gelatine in cold water. Heat half of the coconut purée, dissolve the gelatine in the purée and add the white chocolate. Use a blender to make an emulsion, then add the semi-whipped cream and the rest of the coconut purée. Set aside in the fridge.

  3. Gluten free tartelette

    225g unsalted butter - 150g icing sugar - 75g whole eggs - 390g gluten free all-purpose flour - 3g salt - 3g baking powder

    Whip the butter in a stand mixer fitted with a paddle attachment until it becomes a thick, smooth paste. Add the icing sugar and mix well. Add the eggs and mix until combined. Add the sieved flour, salt, and baking powder and mix again. Press the pastry into a flat square and cover in plastic wrap and put it in the fridge for 1-2 hours. Roll out to 2-3 mm and cut out a round disk of 20-22 cm. Line the pastry disk and set aside in the fridge for 30 min. Trim the excess and bake at 170°C for 20 min.

  4. Gluten free coconut biscuit

    105g gluten free almond powder - 105g grated coconut - 230g icing sugar - 250g egg white - 75g sugar

    Mix together the almond powder, grated coconut and icing sugar. Whisk the egg white and sugar together. Fold the two mixtures together. Pipe a disk of 20 cm and bake for 20 min at 180°C.

  5. Assemblage

    Tartelette biscuit - Coconut biscuit - Frozen mango dices - Coconut mousse - Mango-passion fruit gelée

    Fill the tartelette biscuit with the coconut biscuit. Chop up the mango dices finely and spread evenly on top of the coconut biscuit. Add a thick layer of coconut mousse and refrigerate for at least 3 hours. Carefully place the mango-passion fruit gelée on top of the tartelette.