Mango Passion Fruit Crème Brûlée Tartlets

Name: Mango Passion Fruit Crème Brûlée Tartlets
Prep time: 45 min
Cook time: 25 min
Yield: 8

dessert creme-brulee mango passion-fruit tartlets tropical elegant-dessert french

Desserts

Individual crème brûlée tartlets featuring tropical mango and passion fruit in buttery pastry shells, topped with caramelized sugar. These elegant desserts combine classic French technique with exotic flavors for an unforgettable finale.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 25

Ingredients

200g1.5 cups plain flour
115g1/2 cup cold unsalted butter, cubed
30g1/4 cup powdered sugar
11 egg yolk for pastry
2-3 tbsp2-3 tbsp ice water
400ml1.75 cups heavy cream
125ml1/2 cup fresh mango puree
80ml1/3 cup passion fruit pulp (about 4 passion fruit)
66 egg yolks for custard
80g1/3 cup caster sugar
1 tsp1 tsp vanilla extract
1 tsp1 tsp lime zest
8 tsp8 tsp brown sugar for caramelizing
11 fresh mango, finely diced for garnish

Instructions

For pastry, rub 115g1/2 cup cold unsalted butter into 200g1.5 cups plain flour and 30g1/4 cup powdered sugar until mixture resembles breadcrumbs. Add 11 egg yolk for pastry and enough 2-3 tbsp2-3 tbsp ice water to form dough.
Wrap and refrigerate for 30 minutes. Roll out and line 8 x 10cm (4-inch) tartlet tins. Prick bases and chill for 15 minutes.
Preheat oven to 190°C (375°F). Line pastry with parchment and weights. Blind bake for 12 minutes, remove weights, and bake 5 more minutes until golden.
Reduce oven to 150°C (300°F). Heat 400ml1.75 cups heavy cream to just below boiling point in saucepan.
Whisk 66 egg yolks for custard and 80g1/3 cup caster sugar until pale. Gradually add hot cream, whisking constantly.
Strain mixture through fine sieve. Stir in 125ml1/2 cup fresh mango puree, 80ml1/3 cup passion fruit pulp (about 4 passion fruit), 1 tsp1 tsp vanilla extract, and 1 tsp1 tsp lime zest.
Divide custard among pastry shells, filling to just below rim. Bake for 20-25 minutes until just set but still slightly wobbly in center.
Cool completely, then refrigerate for at least 2 hours until firm.
Just before serving, sprinkle each tartlet with 1 teaspoon 8 tsp8 tsp brown sugar for caramelizing. Use kitchen torch to caramelize until golden and bubbling.
Garnish with 11 fresh mango and serve immediately while sugar is still crackling.

Ingredients

id: plain_flour metric: 200g imperial: 1.5 cups name: plain flour
id: butter_pastry metric: 115g imperial: 1/2 cup name: cold unsalted butter, cubed
id: powdered_sugar metric: 30g imperial: 1/4 cup name: powdered sugar
id: egg_yolk_pastry metric: 1 imperial: 1 name: egg yolk for pastry
id: ice_water metric: 2-3 tbsp imperial: 2-3 tbsp name: ice water
id: heavy_cream metric: 400ml imperial: 1.75 cups name: heavy cream
id: mango_puree metric: 125ml imperial: 1/2 cup name: fresh mango puree
id: passion_fruit_pulp metric: 80ml imperial: 1/3 cup name: passion fruit pulp (about 4 passion fruit)
id: egg_yolks_custard metric: 6 imperial: 6 name: egg yolks for custard
id: caster_sugar metric: 80g imperial: 1/3 cup name: caster sugar
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: lime_zest metric: 1 tsp imperial: 1 tsp name: lime zest
id: brown_sugar_topping metric: 8 tsp imperial: 8 tsp name: brown sugar for caramelizing
id: mango_diced metric: 1 imperial: 1 name: fresh mango, finely diced for garnish

Instructions

For pastry, rub {butter_pastry} into {plain_flour} and {powdered_sugar} until mixture resembles breadcrumbs. Add {egg_yolk_pastry} and enough {ice_water} to form dough.
Wrap and refrigerate for 30 minutes. Roll out and line 8 x 10cm (4-inch) tartlet tins. Prick bases and chill for 15 minutes.
Preheat oven to 190°C (375°F). Line pastry with parchment and weights. Blind bake for 12 minutes, remove weights, and bake 5 more minutes until golden.
Reduce oven to 150°C (300°F). Heat {heavy_cream} to just below boiling point in saucepan.
Whisk {egg_yolks_custard} and {caster_sugar} until pale. Gradually add hot cream, whisking constantly.
Strain mixture through fine sieve. Stir in {mango_puree}, {passion_fruit_pulp}, {vanilla_extract}, and {lime_zest}.
Divide custard among pastry shells, filling to just below rim. Bake for 20-25 minutes until just set but still slightly wobbly in center.
Cool completely, then refrigerate for at least 2 hours until firm.
Just before serving, sprinkle each tartlet with 1 teaspoon {brown_sugar_topping}. Use kitchen torch to caramelize until golden and bubbling.
Garnish with {mango_diced} and serve immediately while sugar is still crackling.

Tips

Pastry Success: Keep everything cold when making pastry. If dough becomes too warm, return to fridge before continuing.

Custard Texture: The custard is done when it's set around edges but still has a slight wobble in center. It will continue cooking from residual heat.

Passion Fruit Prep: Strain passion fruit pulp if you prefer seedless custard, or leave seeds for texture and visual appeal.

Torch Technique: Move torch constantly to avoid burning. The sugar should bubble and caramelize evenly for best appearance.

Make-Ahead: Tartlets can be made up to day ahead without sugar topping. Add sugar and torch just before serving for best texture.