Creole-Flavored Sablée Tart Madinina crispy and melt-in-mouth

Name: Creole-Flavored Sablée Tart Madinina
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 beautiful homemade sweet shortcrust pastry or pure butter; 2 organic mangoes, ripe and pitted; 1 large meringue, crumbled; Cane sugar; 2.1 oz (60 g) of blonde raisins for the marinade; 0.4 cup (10 cl) of white rum; A little black tea; A few dried bitter orange leaves; 2.8 oz (80 g) of blonde raisins; 0.8 cup (20 cl) of liquid cream (30%); 3 whole free-range eggs; Vanilla extract

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (2 reviews)

Creole-Flavored Sablée Tart Madinina, quick to prepare — Photo : chef Patrick Asfaux

Prep 30 min

Cook 40 min

Rest 1h

Total 2h10

Servings 4 serv.

Madinina is the name given to Martinique by Christopher Columbus.

White rum, black tea and bitter orange leaves steep for 15 minutes, that's what drives this recipe. The raisins soak for at least an hour. Cream and eggs bake together at mid-oven heat, never above 200°C, or you'll lose the tart's tender crumb.

Ingredients for 4 servings

Adjust for

servings

1 beautiful homemade sweet shortcrust pastry or pure butter
2 organic mangoes, ripe and pitted
1 large meringue, crumbled
Cane sugar
2.1 oz (60 g) of blonde raisins for the marinade
0.4 cup (10 cl) of white rum
A little black tea
A few dried bitter orange leaves
2.8 oz (80 g) of blonde raisins
0.8 cup (20 cl) of liquid cream (30%)
3 whole free-range eggs
Vanilla extract

Step-by-step recipe

1 In a saucepan, pour your rum, black tea and bitter orange leaves and bring to a boil. Remove from heat, cover and let sit for 15 minutes.

2 In a second saucepan, add your mango pulp, add 1.75 oz (50 g) of cane sugar and simmer for 10 minutes. Transfer to a bowl.

3 Strain your marinade and soak your raisins in it.

4 Place your pastry in your mold, prick the bottom with a fork, then put it in the fridge.

5 When everything is cold, preheat your oven to 200° (TH6+).

6 At the bottom of your tart, add your crushed meringue, then your mango pulp, your drained raisins, then your cream and egg mixture. Bake in the middle of the oven for 35 minutes, then turn it off and let it rest for another 15 minutes.

Chef Patrick's Comment

Serve hot, warm or cold, just to breathe in a little of that creole sweetness. I devoured this tart with my friends, accompanied by the wonderful creation of my Martinique friend Tiburce, a clever blend of black tea, agricultural rum and cane sugar served slightly chilled, pure bliss. You can even order some from him https://rhumstiburce.sumupstore.com/