Mango-Passionfruit Pie
with dark chocolate ganache and "Maria" cookies
Ingredientes
Cookie Crust
- 220 g "Maria" toasted cookies (portuguese cookie)
- 100 g unsalted butter
Chocolate Ganache
- 100 g dark chocolate (70% cocoa)
- 50 ml heavy cream
Filling
- 395 g condensed milk
- 280 g passionfruit pulp
- 220 g mango pulp
- 4 egg yolks
- 1 tsp vanilla essence
- 1/2 tsp salt
Decoration
- 100 ml heavy cream
- edible flowers
Preparação
Cookie Crust
- Preheat the oven to 170 º C.
- Grind the cookies to a powder using a food processor.
- Melt the butter in the microwave. Add it to the cookies, mixing with a fork until you have a mixture that resembles wet sand.
- Spread this mixture evenly on the pie frame, pressing it with the back of a spoon.
- Bake for about 10 minutes. Let it cool down while you prepare the ganache.
Chocolate Ganache
- Chop the chocolate to small bits and melt it in the microwave.
- Add the warm cream, stirring with a whisk until you have a smooth and glossy ganache. Let it cool down a little.
- Spread the ganache on the cookie crust and smoothen it over with a spatula. Set aside.
Filling
- In a big bowl, whisk all the ingredients together until smooth.
- Pour the pie filling carefully on the crust. Bake for about 25 to 30 minutes, or until it is set in the edges, but the center still jiggles a little.
- After cooling a few minutes, refrigerate for at least 2 hours.
Decoration
- Whip the cream to stiff peaks in the mixer.
- Decorate to your liking with the whipped cream and edible flours.