Yesterday I was making fun of all the red-white-blue patriotic food I have been seeing on food blogs. And look at today's dessert. I guess I was subconsciously influenced by what I had recently seen. This recipe is a compilation of two recipes. I modified a short crust recipe to include the cocoa powder and I used a recipe for a cake filling to create the mousse. The mousse, in turn, is very flexible. For a non-alcohol variation, use orange juice instead of the wine. You can also replace the wine with yogurt or, to make if more fancy, use sparkling wine or even champagne. You can of course use other fruit instead of mango. I think the recipe would be just as good with strawberries, raspberries, peach, apricot, nectarines...You can use fresh, ripe fruit or canned fruit. There are endless possibilities. Instead of filling the mousse into tartlets, you can fill it in individual dessert glasses and serve it by itself with some fruit. You can also use the dough to make cookies (to be served with the mousse?).
chocolate short crust (makes about 25-30 tartlets)
250 g all purpose flour
50 g cocoa powder
100 g sugar
150 g unsalted margarine or butter
1 large egg
1 dash salt
Mango White Wine Mousse (for 25-30 tartlets)
1 can (425 ml / 15 oz) mangoes, drained and pureed
1 tbsp sugar
1 pack (9g) vanilla sugar (or 1 tsp vanilla extract)
2 tbsp lemon juice
100 ml white wine
1 envelope (7 g / 1/4 oz) gelatine
100 g heavy whipping cream
Combine all ingredients to get a smooth dough. Shape the dough into a thick disc (easier for rolling out), wrap in plastic wrap and refrigerate for at least one hour before using. To make the tartlets, you can either roll out the dough to about 2-3 mm thick and then use a knife or cookie cutters to divide into pieces for the tartlet forms. Or, you can cut the dough into balls and press them into the tartlet forms. Prick the dough several times with a fork. Preheat the oven to 360F and bake tartlets for about 12 minutes. Let cool for 5 minutes, then remove tartlets from forms and cool completely on a cooling rack.
Sprinkle gelatine over white wine. Let stand for about 10 minutes. Mix together mango puree, sugar, vanilla sugar, and lemon juice. Gently warm wine until gelatine is dissolved. Stir in 2-3 tbsp mango puree, then pour wine into remaining mango puree, stirring constantly. Refrigerate until mixture starts to gel. Whip cream. When mango-wine mix starts to gel, fold in the cream and immediately fill mousse into tartlets. Refrigerate tartlets until mousse is set. Garnish to your liking with whipped cream, fruit, chocolate sprinkles, citrus fruit peel etc.