20 ounces Mango purée
5 ounces Granulated sugar
White chocolate, melted, as needed
Common (French) Meringue, fully baked
(12 shells, 2 1/2 inches)
1 1/4 pounds Lemon Curd
24 Fresh litchis
Tart Glaze, as needed
36 Fresh blackberries
Yield: 1 Tart
1. Combine the mango purée and granulated sugar in a blender and process until smooth. Strain if desired. Set aside.
2. Using a pastry brush, gently brush the interior of the meringue shells with tempered white chocolate.
3. Using a pastry bag, fitted with a medium plain piping tip, fill the curd to the edge of the tart.
4. Place the litchis in the center of the tarts. Using a pastry brush glaze the litchis with the tart glaze.
5. Surround the litchis with blackberries. Dot the plate with some of the reserved mango purée.
Yield: 1 Tart
5 ounces Granulated sugar
White chocolate, melted, as needed
Common (French) Meringue, fully baked
(12 shells, 2 1/2 inches)
1 1/4 pounds Lemon Curd
24 Fresh litchis
Tart Glaze, as needed
36 Fresh blackberries
Yield: 1 Tart
1. Combine the mango purée and granulated sugar in a blender and process until smooth. Strain if desired. Set aside.
2. Using a pastry brush, gently brush the interior of the meringue shells with tempered white chocolate.
3. Using a pastry bag, fitted with a medium plain piping tip, fill the curd to the edge of the tart.
4. Place the litchis in the center of the tarts. Using a pastry brush glaze the litchis with the tart glaze.
5. Surround the litchis with blackberries. Dot the plate with some of the reserved mango purée.
Yield: 1 Tart
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