White chocolate-coconut mousse and mango curd tart with maracuja sauce

For days I have been thinking of that leftover frozen cocoa pastry and I just couldn't help myself, I had to bake something. Lately, I am totally into mango, I could eat nothing but that juicy fruit all day long. So no wonder that I had to include the queen of fruits in this tart here. I prepared a lime boosted curd and it is also the base for the maracuja sauce. The other element is a white chocolate-coconut mousse that is rather sweet, however the zesty curd and sauce brings the perfect balance.

Ingredients:
makes for 4 á 10 cm and 1 á 14 cm tartlets
for the cocoa pastry (adapted from Johnny Iuzzini):
140 g cold butter
150 g sugar
pinch of salt
1 egg
1 egg white
310 g flour
50 g cocoa powder
4 g baking powder

for the white chocolate-coconut mousse:
2 egg yolks
30 g sugar
125 ml coconut milk
100 g white chocolate
2 tablespoons coconut liquer
5 g gelatine
150 ml cream

for the mango curd
200 g mango puree
150 g butter
70 g sugar
juice of a 1/2 lime
1 egg
2 egg yolks

for the mango-maracuja sauce:
100 g mango puree
3 maracuja
50 g sugar
3 tablespoons water
1,5 teaspoon cornstarch

Cream butter with sugar and salt. Whisk in the egg and the egg white, then add the flour, cocoa powder and baking powder. Knead a dough, flatten and put it in the fridge for at least 1 hour. I have used about half of it and that made 4 tartlets, you can easily freeze the rest of the pastry. Blind bake the tart shells at 180°C in 10 cm diameter tartlets rings for about 10 minutes.

For the mango curd pour lime juice into a bowl, add butter and sugar and melt it over a bain-marie. Then whisk in the egg and the yolks, add mango puree and whisk until it is pale and thick. Pour into jar and chill over night. Put a layer of mango curd onto the bottom of the baked tartlet shells.

Beat egg yolk with sugar until fluffy and pale. In the meantime heat coconut milk over low heat and as soon as it reaches the boilin point pour it to the egg mixture while whisking continously. Put it back on the stove and keep on stirring, remove as soon as it has thickened. Now add chopped white chocolte and gelatine and stir until everything is molten. Let it cool to room temperature. Stir in coconut liquer and fold in beaten cream. Divide mousse between the tartlet shells and chill for at least 5 hours.

For the maracuja sauce whisk together water with cornstarch. Bring the rest of the ingredients to the boil, stir in dissolved cornstarch and cook for 5-10 minutes or until it thickens, then let it cool. Serve it on top of the tartelt with or without meringue.