Passion fruit and mango tart is a delicate and fruity dessert that will be the perfect finish to any meal. Mango and passion fruit are both aromatic tropical fruits with very distinct flavor profiles, however, they pair well together. The sweetness from the mango compliments the tangy passion fruit and the aroma from the combination of these two fruits is intoxicating.
You can make your own passion fruit purée from scratch, but to save time, I recommend using a store-bought one. Frozen passion fruit cubes can be purchased at WholeFoods or other specialty markets. Please note that the passion fruit purée I used in this recipe did not have any added sugar. You may need to reduce the sugar in the recipe if your passion fruit purée is already sweetened. Please ensure to allow enough time for the tart to fully set before serving. The tart can be served plain, but I prefer to decorate mine with whipped cream and edible flowers and leaves. If there is any left-over tart, it can be stored in the fridge in an airtight container for four to five days.
Mango Passion Fruit Tart
Course: DessertDifficulty: Medium9
inches45
minutes10
minutes5
hours
Passion fruit and mango combination create the perfect delicious and light dessert.
Ingredients
- Crust
5 oz of Graham crackers (~10-12 crackers)
3 tbsp sugar
1/4 tsp salt
5 ½ tbsp butter melted
- Filling
7 ½ oz fresh or frozen mango
7 ½ oz unsweetened passion fruit purée*
1/3 cup + 1 tbsp cold water
3 ¾ tsp gelatin powder
1/2 cup sugar
2 oz of cream cheese at room temperature
1/2 cup heavy whipping cream
Directions
- Crust
- In a food process, pulse the graham crackers with sugar and salt until pulverized. Alternatively you can do this by placing the crackers in a zip lock bag and pounding them with a heavy rolling pin.
- Transfer the cracker mix to a bowl, add the melted butter and mix until fully combined.
- Pour the mixture into a 9 inch tart or pie pan and press down with your hand or a measure cup to get an even crust on the bottom and along the sides. The more you compress the crumbs at this stage, the better the tart shell will hold together when the tart is finished.
- Refrigerate the crust for at least 20 minutes.
- In the meantime, preheat oven to 325ºF. Bake crust for 10-12 minutes until the crust turn golden brown.
- Remove from the oven and allow to cool completely in the pan.
- Filling
- Heat the mango and passion fruit purée in a medium sauce pan over low heat. Bring to a simmer and continue to cook for 10-12 minutes.
- Using an immersion blender, blend the fruits to get a smooth purée. Transfer to a bowl and allow to come to room temperature.
- When the fruit purée has cooled down completely, place the cold water in a bowl. Sprinkle the gelatin and 1/4 cup of sugar on top. Allow the gelatin to bloom for a 3-4 minutes.
- Take approximately 1 cup of the fruit purée and reheat in the microwave or on stovetop until it’s warm. Add the bloomed gelatin mixture to the warm purée and mix until all the gelatin has dissolved.
- Combine fruit and gelatin mixture from step 4 with the remaining fruit purée.
- Add cream cheese and use an immersion blender to ensure it’s fully incorporated and no clumps remain.
- In a separate bow, whisk the whipped cream and remaining 1/4 c sugar until stiff peaks form.
- Working in small batches, gently fold the fruit mixture into the whipped cream, being careful not to deflate the whipped cream.
- Pour the filling into the cooled crust. Refrigerate for a minimum of 5 hours or up to overnight. Keep the tart refrigerated until ready to serve.
