After coming back from the humid and warm vacation in Singapore and Malaysia, I’m once again, exposing to more warmth in Sydney! Although I’m not a big fan of summer due to the hatred of heat and sweats, acnes and oily faces, I cannot not admit that Summer does have the best seasonal, juicy tropical fruits~ A while back, a colleague of mine questioned about a Hong Kong Dessert that he’d tried whilst visiting some Asian restaurants called the Mango Sago dessert, he explained how much he loves that dessert with overloading fresh mangoes, mango juice and some sort of chewy bites! “Absolutely delicious,” he said. Being reminded about this this morning, I thought it is probably the best time to invent this into a fusion style! Another reason why I wanted to try this recipe is because of my fiance, Mr IK. He’s a great fan of mango, chocolate and lychee~ there probably isn’t a better way to show off this combo~
The thing I like about this tart is that it really shows off the tropical paradise of summer fruits! The pieces of fresh mango and lychee really makes up the day! The wonderful rich flavour of chocolate pastry crust is a perfect match the the summery fruits. The chewiness of the sago adds another texture to the whole custardy filling!
The only difference I think that this filling has is the use of butter and gelatine instead of the coconut milk in traditional Mango sago dessert. Though, this is important as I need to make sure that the fillings are settling just enough that it won’t spread and pools all over once the tart is being cut! What’s more is that “greediness” in me, wanting more fresh mangoes and lychees all over the custard! So I end up dicing up another 1 large mango and extra lychees to make the day! I think it turns out great~ Don’t you think so?
You’ll need (make one 25cm tart)
For the pastry
- 100 grams of caster sugar
- 1 teaspoon of vanilla bean paste (vanilla essence is do-able too)
- 1/2 teaspoon of salt
- 40 grams of brown sugar
- 3 egg yolks,
- 250 grams plain flour, sifted twice
- 125 grams of unsalted butter, at room temperature
- 40 grams of cocoa powder, sifted.
- For rolling: 15g cocoa powder & 15g of icing/powdered sugar, sifted together
For the fillings
- 400 grams of riped mango puree
- 50 grams of caster sugar
- 3 tablespoon of lemon juice
- 80 grams of unsalted butter, into dices
- 3 egg yolks
- 2 teaspoon of powdered gelatine
- 2 tablespoon of cold water
- 1/2 can of lychee (about 8 pieces), discard syrup (or use fresh lychee), peel into smaller pieces
- 60 grams of sago pearls
For decoration (optional)
- 1 ripe mango, diced into cubes
- 1/2 can of lychee (about 8 pieces), discard syrup (or use fresh lychee) , cut into quarters
- Preheat oven to 180°C (350°F) and grease a 25cm (10 inch) loose-bottomed tart tin.
- In a saucepan over medium heat, cook sago until soft and turn clear in colour (about 15 minutes). Remove from heat, close the lid and cook for another 5 minutes.
- With a hand or stand mixer, combine sugars, vanilla extract, salt and butter on medium speed. Mix until ingredients are thoroughly combined, not fluffy. Do not overmix.
- Add yolks one at a time. Reduce speed to low and mix to combine.
- Add in the flour and cocoa powder all at once and mix until combined.
- Use the palm of your hand, roll dough into a ball, wrap in plastic wrap, and refrigerate about 15 minutes
- Take the dough out and let it slowly come to room temperature before rolling.
Use a filter or sieve, wash cleared sago over cold water and leave aside until completely drained.
Dust a clean working bench with the prepared cocoa/powdered sugar mixture. Roll dough to about 1 cm thick (or enough to cover the base and sides of the prepared tin). Carefully set dough over the tart shell and use your thumbs to press the dough into the corners of the pan.
Use the roller pin, roll and press the overhanging dough against the edges of the tart pan to trim off the excess and leave the dough flush with the edges.
Dot tart lightly with a fork. Place in the oven for 20 minutes.
- After 10 minutes, check on the tart. If it has formed an air bubble; use a skewer to gently poke a small hole in the bubble to deflate it. Continue baking until tart is firm and dry to the touch.
- Cool in tin for about 10 minutes, then carefully remove from tin and cool completely on a wire rack.
- Make the fillings. Mixture cold water with gelatine and set aside.
- Blend mango, sugar, lemon juice and salt in a food processor, scraping down sides of work bowl occasionally.
- Add yolks all in one time, blend another 5 seconds to combine. Depending on how smooth your puree is, you might need to strain through sieve set over large metal bowl to remove solids. Discard solids in sieve.
- Pour mango puree mixture into a heatproof bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree and gelatine mixture until gelatine complete dissolves. Continue whisking until mixture thickened and thermometer registers 80°C (170°F), about 10 minutes. Remove from over water.
- Whisk in butter a piece at a time. Add drained sago. Cover and refrigerate until it lowers to room temperature.
- Once mango puree reaches room temperature, remove from the fridge and add lychee pieces. Give it a gentle stir until combined. Pour mixture onto the cooled tart. Put tart back into the fridge for 1 hour. The filling should have set a bit on the surface.
- Arrange lychee and mango dices over the filling and fridge overnight. Serve immediately from the fridge.
- The chocolate dough is very flexible and can be refrigerated for up to a week or freeze for several months.
- Don’t use flour when rolling out the dough, it will toughen the dough and dull the richness of the chocolate color. Instead, use cocoa/ sugar mixture.
- The dough is extremely flexible and can be rerolled two or three times, you should be able to press any cracks together to mend them.
- Cooked tart shells can be stored in an airtight container for 2-3 days.
- Ensure the chocolate tart is COMPLETELY cooled before pouring the mango puree.
- If you do not eat gelatine, substitute with 50 grams extra butter.