Mango Mousse Macadamia Nut Tart
What I love about this Mango Mousse Macadamia Nut Tart recipe is that you can actually make this all-year-long by substituting fresh mangos for fresh-frozen. It will taste just as good!
*It is strongly recommended that you make the tart shells in advance or cool in the refrigerator for at least 4 hours before filling.
Macadamia Nut Tart Pastry
3/4 cup raw unsalted Island Princess Hawaii macadamia nuts
1/4 cup sugar
1 1/2 cups all purpose flour
1/2 cup unsalted butter, cold, cut into small pieces
1 large egg yolk, cold
Sugar to taste
2 1/4 teaspoons gelatin
1 1/4 cups heavy cream
Macadamia Nut Tart Pastry
Combine nuts and sugar in a food processor and grind until nuts are finely ground, but do not overgrind and turn them into butter! Add flour and combine just until blended. Add the butter and combine in pulses until the butter is in pea-sized pieces. Add the egg yolk and combine for a few seconds, just until the mixture begins to come together.
Turn the dough out onto a working surface and work it gently with your fingers until it forms a cohesive dough. Do not overwork it – you will not get that wonderful flaky texture.
Press the dough into tart tins. This is enough dough for about 6 4 1/2-in tartlette tins, or one 10 to 11-in tart tin. Cover the shells and chill in the refrigerator for at least 4 hours, or preferably overnight.
Preheat oven to 375 degrees F. Prick the bottoms of the tart shells all over. Fill the tart shells with pie weights and bake in the oven for about 12 to 15 minutes or until the tart shells are just starting to color. Remove the pie weights and return to the over for about 7-10 minutes until the shells are completely baked and are golden. Cool on a wire rack.
Peel skin from mangoes and remove as much flesh as possible. You should get about 1 1/4 lbs of flesh. Puree the mango flesh with sugar to taste in a blender or food processor. Strain the puree to get rid of any pulp.
Pour about 1/3 of the mango puree into a pot and stir in the gelatin. Heat the puree over low heat, stirring constantly, until the gelatin dissolves. Remove from heat and pour into another bowl. Stir in the rest of the mango puree and stir to combine.
Whip the cream in a mixer bowl until it holds soft peaks. At this point, if the mango puree is still warm, dip the bottom of the bowl into another bowl of ice water and stir until it begins to thicken. Continue whipping the cream until it reaches stiff peaks, then add the mango puree and finish whipping to combine.
At this point you can fill the cooled tart shells with the mousse. Smooth out the tops with an offset spatula. Place the tarts in the refrigerator to let the mousse set overnight. Garnish with whipped cream and toasted macadamia nuts.