Gluten Free Mango-Coconut Tartelette
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 |
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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.
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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.
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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.
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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.
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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.
