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Jamaican Mango Mousse Tart Recipe

Jamaican Mango Mousse Tart Recipe
 
INGREDIENTS
1 cups flour
1 envelope unflavored gelatin
1 large egg white
1 large Jamaican mango
1 tbsp. Jamaican Appleton White rum
1 tsp. grated Jamaican lemon peel
cup almond paste
cup butter
cup heavy cream
cup water
cup sugar
2 large egg yolks
2 tbsp. Jamaican lemon juice
6 tbsp. sugar
 
PREPARATION
1. Grease and lightly flour tart pans. For pastry: With electric mixer, beat butter, sugar, almond paste and Jamaican lemon peel at medium speed until combined.
2. Add egg yolks and beat at high speed until smooth. At low speed, gradually add flour and mix until just blended. Place about 2 tbsp. dough in each tart pan and pat evenly over bottom and sides. Prick bottoms with a fork. Refrigerate 1 hour.
3. Place tart pans on a jelly roll pan and bake at 300' for 40 minutes. Cool in pans 15 minutes then carefully remove from pans and cool completely. For Jamaican mango mousse: In a small saucepan, sprinkle gelatin over water to soften. Let stand 1 minute. Melt over low heat about 3 minutes, stirring. Cool to room temperature.
4. Cut Jamaican mango in 1" chunks and puree with 1/4 cup sugar, Jamaican lemon juice and Jamaican Appleton White rum. Add cooled gelatin and blend. Pour into a large bowl. Whip cream with 1 tbsp. sugar until soft peaks form. Fold into Jamaican mango mixture.
5. Refrigerate until mixture begins to set, stirring occasionally, about 45 minutes. Beat egg white with remaining 1 tbsp. sugar until stiff. Gently fold into Jamaican mango mixture. Fill each tart with Jamaican mango mixture. Garnish with fresh berries and mint leaves.

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