Mango and passion mousse tartlette


Tropical Fruit Curd


2 large eggs

2 large egg yolks

2 tsp cornstarch, sifted

Pinch of salt

1 cup sugar

½ cup passion fruit puree

¼ cup mango puree

6 tablespoons unsalted butter, cut into small cubes


In a heavy non-reactive saucepan, beat the eggs, yolks, salt, cornstarch, and sugar until well blended. Stir in the passion fruit and mango puree. Cook over medium-low heat stirring constantly and scraping the sides of the pan until the sugar has melted and the mixture is barely warm. Slowly whisk in the butter, 1 tablespoon at a time, and cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon but still pourable. (Sometimes the mixture may appear broken while cooking. That's OK. The mixture will come together as it cooks.) Strain the curd through a mesh strainer over a medium bowl. Place a piece of wax paper over the curd and place in the refrigerator to cool overnight or at least 4-6 hours.




6-8 mini prebaked tart shells or one large pre-baked sweet pie dough

2 cups whipping cream

¼ cup powdered sugar

Sliced fresh mango, to garnish (if desired)


Whip the cream to soft peaks, add the sugar and whip until just stiff. Gently fold the whip into the curd. Place in the fridge for about 30 minutes to set before serving. Just before serving top with fresh mango slices.