Talented chef Philippe Conticini presents his mango tart with no added sugar

Eric Kayser welcomes one of the greatest French pastry chefs: Philippe Conticini – a maestro of indulgence – widely regarded by his peers and the media as one of the leading figures in contemporary French and international gastronomy.
With the help of Julien Bispo, he presents the recipe for his mango tart with no added sugar.
Find all his no-added-sugar recipes in his latest book “Gâteaux et gourmandises sans sucre” https://livre.fnac.com/a8125451/Phili….

The Recipe:

Prepare the apple juice reduction by pouring one liter into a saucepan.
Let it reduce for about 1 hour until it thickens and takes on a beautiful caramel color (about 180ml).
Be cautious toward the end, as it reduces quickly and can easily burn.

Pour the flour, salt, butter, almond flour, and apple reduction into the mixer and start mixing.
Once the mixture is homogeneous, add the vanilla seeds and lime zest.
Mix until the dough lightens in color.

Roll out the dough to a thickness of one centimeter, ensuring it’s evenly spread across the surface.

Place the dough in the freezer for about 20–25 minutes until it firms up.

Cut the dough into 7 cm rounds using a cookie cutter and place the rounds into 8 cm tart rings, as the dough will expand during baking.

Pre-bake the tart shells for 10 minutes at 160°C.
It’s very important to create a well in the center immediately after removing them from the oven, while the dough is still malleable and hasn’t cooled down.

Whisk the soft cream cheese in a bowl. Add the olive oil and mix again.
Add the apple juice reduction and a pinch of salt, mixing until the cheese is smooth and lump-free.
Incorporate the egg yolks, lime zest, and lime juice.
Whisk until the mixture reaches the consistency of a light mayonnaise.

Thinly slice a few mint leaves and immediately mix them into the filling to prevent discoloration.

Slice half a mango into thin strips.
Cut out two 8 cm circles from one half by pressing your cutter firmly into the central cheek. Cut one circle at a time along the length.
Set these mango circles aside for the final decoration.

Reserve the leftover mango pieces for the filling.
Roughly chop the remaining mango into variously sized cubes.
Coat these pieces with the filling mixture.

Bake the tart for a second time for 5 minutes at 160°C.

Place the mango slices on top.

Prepare your glaze and brush it over the mango slices to create a shiny finish.

For added texture, use a blowtorch to gently caramelize the surface if you have one.
However, do not place the tart back in the oven for this final step.

We thank our friend, Philippe Conticini, this great artist of pastry, for joining us in our kitchen.

See you very soon.

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