Montserratian Mango Napoleon Tort

Ingredients

In this Montserratian adaptation, the traditional Russian Napolyeon tort is transformed by incorporating the tropical flavors of Montserrat. The original recipe is modified by replacing the traditional custard filling with a creamy mango custard, and garnishing the tort with fresh mango slices. These changes infuse the dessert with the vibrant taste of Montserrat, giving it a unique twist. We alse have the original recipe for Napolyeon tort, so you can check it out.

• 6 sheets of puff pastry 6 sheets of puff pastry
• 4 ripe mangoes, peeled and diced 4 ripe mangoes, peeled and diced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 egg yolks 4 egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting
• Fresh mango slices, for garnish Fresh mango slices, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 41g, 22g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into rectangles of equal size.
3. 3.
   Place the pastry rectangles on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed. Let them cool completely.
4. 4.
   In a saucepan, combine the diced mangoes, heavy cream, milk, and granulated sugar. Cook over medium heat until the mixture comes to a simmer.
5. 5.
   In a separate bowl, whisk together the cornstarch, egg yolks, and vanilla extract until smooth.
6. 6.
   Slowly pour the hot mango mixture into the egg yolk mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
8. 8.
   Remove the custard from the heat and let it cool completely.
9. 9.
   To assemble the tort, place a puff pastry rectangle on a serving plate and spread a layer of mango custard on top.
10. 10.
    Repeat the layers until all the pastry and custard are used, finishing with a layer of puff pastry on top.
11. 11.
    Dust the tort with powdered sugar and garnish with fresh mango slices.
12. 12.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for the best flavor and texture. Make sure to dice them evenly for a consistent filling.

Tips & Tricks

• To achieve a flaky and crispy puff pastry, make sure to bake it until golden brown and fully puffed.
• For an extra tropical touch, you can add a splash of rum to the mango custard.
• If fresh mangoes are not available, you can use canned mango pulp as a substitute.

Serving advice

Serve the Montserratian Mango Napoleon Tort chilled for the best taste and texture. Cut it into slices and accompany each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, you can drizzle a mango coulis or a passion fruit sauce on the serving plate before placing the tort. Garnish with fresh mint leaves for a pop of color.