Hi everyone! Here’s the recipe of a pie made up with fruits that I love! It’s a Kiwi and Mango Pie ?? This pie is made up of a sweet crust filled with a thin layer of almond cream, covered with some mango cremeux, topped with kiwi jelly and decorated with some kiwi chantilly and fresh mangoes and kiwis! This combination of flavors is delicious and so refreshing.
For a 26cm in diameter Pie:
Sweet Crust: (for ~425g, you’ll have ~50g left)
- 200g of flour
- 100g of icing sugar
- 100g of butter
- 40g of eggs (a bit less than one egg)
- 1 pinch of salt
- The zest of a lemon
Almond Cream:
- 30g of butter
- 30g of sugar
- 30g of eggs
- 30g of almond powder
Mango Cremeux:
- 150g of mango coulis (= mixed fresh mangoes)
- 5g of powdered gelatin (or sheets)
- 75g of granulated sugar
- 150g of eggs (about 3 eggs)
- 105g of butter
Kiwi Jelly:
- 250g of kiwi coulis (= mixed fresh kiwis)
- 13g of granulated sugar
- 7g of powdered gelatin (or sheets)
Kiwi Chantilly:
- 150g of full liquid cream
- 50g of kiwi coulis
- 2g of powdered gelatin
- 30g of icing sugar
Decoration:
- Some mango cubes
- Some kiwi slices
Let’s get started!
We’ll start with the kiwi jelly (it must be done a day ahead):
1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Mix fresh kiwis until you get 250g of coulis. Place this coulis with the sugar in a saucepan and bring to boil. Make sure that the coulis is very hot because even if it still isn’t hot it makes bubbles.
3. Off the heat, add the hydrated gelatin.
4. Wrap the bottom of a 24cm circle with cling film and pour the kiwi mixture into it.
5. Freeze overnight.
For the cremeux: (it also must be done a day ahead)
1. Hydrate the gelatin.
2. Mix the mangoes until you have 150g of coulis. Place it in a saucepan and bring to boil. As for the kiwi coulis, make sure it becomes very hot.
3. In a bowl, whisk the eggs with the sugar until it slightly whitens.
4. Pour the hot mango coulis over the eggs and whisk perfectly.
5. Bring everything back to the pan and cook over medium heat until you reach 84°C. You must stir continuously.
6. Off the heat, add the hydrated gelatin.
7. When the cremeux goes down to 40°C add the butter in 2-3 times (the butter should be at room-temperature) and mix with a hand blender.
8. Pour the cremeux into a dish and wrap with cling film (it must touch the surface). Refrigerate overnight.
For the sweet crust:
1. Cream the softened butter with the icing sugar. The butter should be out of the fridge at least 1h30 before starting.
2. Add the egg and the lemon zests and mix.
3. Add the sifted flour and salt and mix until it forms a ball.
4. Wrap the ball and refrigerate at least 1h.
5. Then you can roll it out between two parchment papers until you can cut a 28cm circle (about 3mm thickness). If the dough is too soft to work with you can refrigerate it a bit or freeze it 5min.
6. Place the dough over your 26cm tart ring and gently start to bring the edges inside. With your forfinger press the dough over the wall to create a right angle. Cut the excess with a knife and refrigerate the dough until use.
For the almond cream:
1. Cream the softened butter with the sugar. Add the egg and the almond powder and mix.
2. Spread this mixture at the bottom of the sweet crust.
3. Cook for ~12min in a 180°C/356°F preheated oven (fan-assisted). The top of the almond cream and the edges of the pie should have a golden color.
4. Let it cool down before unmolding.
Last preparation, the kiwi chantilly:
1. Hydrate the gelatin.
2. Mix the fresh kiwis until you have 50g of coulis. Place it in saucepan with the sugar and bring to boil.
3. Off the heat, add the hydrated gelatin.
4. Pour the mixture into a wide dish and let it cool down to 25-30°C.
5. Whip the liquid cream by increasing the speed gradually. When the cream begins to thicken, add the icing sugar and increase the speed. The cream must be thick enough to stick to the whisk.
6. When the kiwi mixture reaches the right temperature, gently incorporate it to the whipped cream using a spatula.
7. Place the cream in a pastry bag fitted with an open star tip. Refrigerate until use.
It’s time to assemble!
1. Cut a fresh mango into small cubes. Also cut a kiwi into slices.
2. Take the cremeux out of the fridge and slightly whisk it to soften it.
3. Spread some cremeux over the pie. Place the rest in a pastry bag fitted with a wide plain tip.
4. Unmold the kiwi jelly and place it over the cremeux.
5. Pipe some dots of mango cremeux and then some dots of kiwi chantilly (you can refrigerate the cremeux 30min-1h so it is easier to pipe). Decorate with the mango cubes and kiwi slices.
Your Mango and Kiwi Pie is ready! Refrigerate the pie 1h30-2h so the kiwi jelly can thaw.
Don’t forget to send an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!
