A delicious crumble made using our delicious fruit puree.
for approx. 8 - 10 pies
90 min.
Composition
- Shortbread dough
- Almond crumble filing
- Mango filling
- Crumble
Preparation
Place a layer of shortbread dough inside your mould.
Add a layer of almond crumble filling. Put the frozen mango filling on top and cover with crumble.
Bake at 190°C during 60 minutes.
Let the mango crumble cool down, unmould and finish with a little bit of icing sugar.
Shortbread Dough
Ingredients
| Ingredient | Amount |
|---|---|
|
Butter |
420g |
|
Caster sugar |
210g |
|
Granulated sugar |
210g |
|
Eggs |
45g |
|
Salt |
5g |
|
Flour |
580g |
|
Baking powder |
8g |
|
Vanilla powder |
5g |
Preparation
Mix all the ingredients and store in the refrigerator
Almond Crumble Filling
Ingredients
| Ingredient | Amount |
|---|---|
|
Butter |
500g |
|
Broyage 50/50 (mixture of sugar and almond) |
1000g |
|
Cornstarch |
50g |
|
Brown rum |
50ml |
|
Eggs |
300g |
|
Piping bag |
1 |
Preparation
Mix butter, eggs, rum and broyage and in the end add the corn starch.
Recipe by Gault&Millau listed pastry chef Bart Menten
Composition of: shortbread dough almond crumble filling mango filling crumble
Mango Filing
Ingredients
| Ingredient | Amount |
|---|---|
|
Mango puree DIRA |
1000ml |
|
Leaves of gelatine (1 leaf ! 2g) |
12 |
|
Mango cubes 10/10 |
Handful |
Preparation
Heat the fruit puree until 30°C and add the melted gelatine. Pour this mixture in silicon mats and put the mango cubes on top. Store in the freezer.
Crumble
Ingredients
| Ingredient | Amount |
|---|---|
|
Roasted hazelnut pieces |
1000g |
|
Icing sugar |
1000g |
|
Butter |
1000g |
|
Flour |
1000g |
Preparation
Mix the ingredients until you get a nice crumble.