Vegan chocolate and mango tart

Vegan chocolate and mango tart

Total: 6 hr 50 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 539 kcal
, Fat: 24 g
, Carbohydrate: 73 g
, Protein: 6 g

Chocolate and mango aren't a common pairing, but I think the two should be combined more often! The sweet, exotic notes of mango go beautifully with the slightly bitter taste of the dark chocolate and produce a delicious dessert that is wonderfully fruity and not too sweet.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortcrust pastry dough

250 g white flour
50 g sugar
1 pinch salt
120 g margarine, cut into pieces, cold
½ dl water, chilled

Mango jelly

130 g mangoes, cut into pieces
170 g sugar
3 ¼ dl water
½ lime *-*
2 tsp agar-agar (morga)

Chocolate ganache

150 g vegan, dark chocolate, chopped
1 ½ dl coconut milk

Mango rosette

2 mangoes cut lengthwise into approx. 3 mm slices
2 tbsp pistachios, coarsely chopped
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Utensils

One tart tin (approx. 26 cm in diameter), lined with baking paper

How it's done

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Shortcrust pastry dough

Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Roll out the dough on a lightly floured surface, place in the prepared tin, prick firmly, chill for approx. 15 mins. Cover the dough with baking paper, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake for a further 10 mins. Remove from the oven, leave to cool completely on a rack.

Mango jelly

Puree the mango, transfer to a pan and add the sugar, place on the heat and stir until the sugar dissolves. Combine the water, lemon juice and agar-agar in a separate container, pour into the puree, bring to the boil while stirring, boil for approx. 2 mins., allow to cool slightly. Pour the jelly through a sieve and onto the tart base, leave to cool. Cover and chill for approx. 4 hrs.

Chocolate ganache

Place the chocolate in a bowl, heat the coconut milk in a small pan, pour on top of the chocolate, leave to stand for approx. 1 min., stir until smooth, allow to cool slightly. Pour the ganache on top of the jelly layer, leave to cool. Cover and chill for approx. 1 hr.

Mango rosette

Arrange the mango slices on top of the tart in a rosette shape, sprinkle with the pistachios.

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