Recipes

Passion Fruit & Mango Tart

A premium tropical tart made with Rich's Bettercreme mango cream, a crunchy cornflake-chocolate base, buttery vanilla tart shells, and passion fruit pulp. Perfect for modern patisseries and bakeries.

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COOKING TIME

FEATURED PRODUCTS

  1. ELEMENT 1: VANILLA TART
  2. 40 ml Rich's Double Dream
  3. 120 gms flour
  4. 40 gms icing sugar
  5. 80 gms butter
  7. ELEMENT 2: MANGO CREAM
  8. 150 gms Rich's Bettercreme
  9. 50 gms mango pulp
  11. ELEMENT 3: CRUNCHY FILLING
  12. 100 gms cornflakes
  13. 10 gms cocoa butter (melted)
  14. 50 gms white chocolate (melted)
  16. ELEMENT 4: TART CONSTRUCTION
  17. 120 gms Rich's Bettercreme
  18. 60 ml Rich's Sweetmate
  19. 6 nos vanilla Tart
  20. 30 gms white chocolate compound
  21. 60 gms vanilla sponge
  22. 200 gms mango cream
  23. 160 gms crunchy fill
  24. 60 gms passion fruit pulp
  25. 10 gms pistachio flakes
  26. 10 gms grated white chocolate
  1. ELEMENT 1: VANILLA TART
  2. Take all solid ingredients in a free-standing machine bowl with the paddle attachment.
  3. Mix until crumble texture.
  4. Sprinkle Rich's Double Dream over the mixture.
  5. Refrigerate the dough and roll it out to make tart shells.
  6. Bake tart shell at 170 degree Celsius until done.
  7. Reserve for further use.
  9. ELEMENT 2: MANGO CREAM
  10. Thaw Rich's Bettercreme in the refrigerator 24 to 36 hours before whipping.
  11. Take liquid Rich's Bettercreme and whip using a hand whipping machine at high speed.
  12. Whip until the product is soft but firm peak consistency.
  13. Mix mango pulp with whipped Rich's Bettercreme and keep aside for dessert application.
  15. ELEMENT 3: CRUNCHY FILLING
  16. Crush cornflakes with the rolling pin.
  17. Add melted cocoa butter and mix properly.
  18. Add white chocolate and mix.
  19. Spread prepared mixture over butter paper and roll sheet.
  20. Cut round shape using the cutter and keep aside for further use.
  22. ELEMENT 4: TART CONSTRUCTION
  23. Coat tart with the melted white chocolate compound.
  24. Place crunchy base in the center and place vanilla sponge with the cavity.
  25. Soak the vanilla sponge with Rich's Sweetmate and pipe mango pulp in the center.
  26. Pipe mango cream on top and cover tart properly and keep inside the refrigerator for few minutes.
  27. Apply pistachio flakes on tart edges and keep them aside.
  28. Whip Rich's Bettercreme and pipe dollops on top of the tart.
  29. Using the scooper, make a cavity in piped dollops.
  30. Sprinkle grated white chocolate on top and pipe mango pulp in the cavity.

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