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Meringue mango jelly tart

Sure! Here's a detailed recipe for a Meringue Mango Jelly Tart with Orange Syrup/Jam. The dessert has several components, each requiring its own attention, but the result is a stunning, flavorful treat with a crisp tart shell, sweet mango jelly, soft meringue, and a tangy orange syrup on the side. Let's break it down:

Ingredients:

For the Tart Shell:
• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup powdered sugar
• 1 large egg yolk
• 2-3 tbsp ice water
• Pinch of salt

For the Mango Jelly:
• 2 ripe mangoes (about 2 cups of purée)
• 2 tbsp sugar (adjust according to mango sweetness)
• 1 tbsp fresh lemon juice
• 1 tbsp powdered gelatin (or 2 sheets of gelatin)
• 1/4 cup water (for gelatin)
• 1 tbsp honey (optional, for extra sweetness)

For the Meringue:
• 4 large egg whites (at room temperature)
• 1 cup granulated sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• Pinch of salt

For the Orange Syrup/Jam:
• 2 large oranges (zested and juiced)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tsp cornstarch (optional, for thickening)

Instructions:

1. Making the Tart Shell:
1. Prepare the dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs (about 10-15 seconds).
2. Add the egg yolk: Add the egg yolk to the flour-butter mixture and pulse again until combined.
3. Add the water: Slowly add ice water, one tablespoon at a time, pulsing after each addition. Stop adding water when the dough starts coming together and forms a ball (you may need just 2 or 3 tbsp).
4. Chill the dough: Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the dough: Preheat the oven to 375°F (190°C). Remove the dough from the fridge and roll it out on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. Blind bake the crust: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes until lightly golden around the edges. Remove the paper and weights, and bake for an additional 5 minutes to fully crisp up the bottom. Let it cool completely.

2. Making the Mango Jelly:
1. Prepare the mangoes: Peel and dice the mangoes. Blend them into a smooth purée using a blender or food processor. You should get about 2 cups of mango purée.
2. Bloom the gelatin: In a small bowl, combine the gelatin with 1/4 cup of cold water. Let it sit for 5 minutes to bloom.
3. Cook the mango purée: In a small saucepan, add the mango purée, sugar, lemon juice, and honey (if using). Heat gently over medium heat until the sugar dissolves.
4. Dissolve the gelatin: After the mango mixture is heated through, remove it from the heat. Stir in the bloomed gelatin until it dissolves completely. If you're using gelatin sheets, squeeze out the excess water from the sheets before adding them.
5. Set the jelly: Let the mango mixture cool slightly, then pour it into the cooled tart shell. Place the tart in the refrigerator for 2-3 hours, or until the mango jelly is set.

3. Making the Meringue:
1. Preheat the oven: Set your oven to 350°F (175°C) if you plan to bake the meringue. You can also opt for a blowtorch if you want a quicker, less traditional method.
2. Whisk the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt and cream of tartar using a hand mixer or stand mixer on medium speed until soft peaks form.
3. Add sugar gradually: Slowly add the granulated sugar, 1 tbsp at a time, while continuing to beat the egg whites. This ensures the sugar dissolves fully. Continue whipping until stiff, glossy peaks form, and the meringue holds its shape.
4. Add vanilla: Mix in the vanilla extract.
5. Pipe the meringue: Spoon the meringue into a piping bag fitted with a large star tip (or simply use a spoon to dollop it). Pipe or spoon meringue onto the tart, covering the mango jelly. You can swirl the meringue into peaks for a decorative look.
6. Bake or torch the meringue:
• Baking: Place the tart in the oven and bake for 10-15 minutes or until the meringue is golden brown.
• Using a blowtorch: If you prefer a quicker method, use a kitchen blowtorch to brown the meringue to your liking.

4. Making the Orange Syrup/Jam:
1. Prepare the oranges: Zest and juice the two oranges. You should get about 1/2 cup of juice.
2. Cook the syrup: In a small saucepan, combine the orange juice, zest, sugar, and water. Bring it to a boil over medium heat.
3. Thicken the syrup (optional): If you'd like a thicker consistency, dissolve the cornstarch in 1 tbsp of cold water and add it to the simmering mixture. Stir constantly until the syrup thickens to a jam-like consistency. If you prefer a thinner syrup, skip this step.
4. Cool the syrup: Allow the orange syrup to cool completely. It will thicken as it cools.

5. Assembling the Tart:
1. Check the jelly: Make sure the mango jelly has set completely in the tart shell.
2. Top with meringue: After browning the meringue (either through baking or torching), place it carefully on top of the mango jelly in the tart.
3. Serve with orange syrup/jam: Serve the tart with a generous drizzle of the orange syrup or a dollop of the orange jam on the side.

Serving Suggestions:
• Garnish the tart with some fresh mint leaves or a few edible flowers for a touch of elegance.
• This tart can be served chilled or at room temperature. The bright, zesty orange syrup complements the sweet mango and the light, airy meringue perfectly.

Enjoy your Meringue Mango Jelly Tart with Orange Syrup/Jam! This dessert is perfect for special occasions, with its vibrant colors, delightful textures, and balancing of sweet and tangy flavors.