In a food processor, blend the flour, icing sugar, baking powder and
salt. Add the butter and pulse a few times until it forms pea-sized
pieces. Add the yogurt and blend until the dough starts coming
together. Remove the dough from the food processor.
On a lightly floured work surface, roll out the dough to form a 17 x
6-inch (43 x 15 cm) rectangle. Line a 14 x 4-inch (36 x 10 cm)
rectangular tart pan with removable bottom with the dough. Remove any excess dough. Prick the dough with a fork. Refrigerate
for 30 minutes.
With the rack in the lowest position, preheat the oven to 375°F
(190°C).
Cover the dough with foil and fill with dried beans or ceramic pie
weights. Bake for 15 minutes. Remove the pie weights and foil.
Bake for another 6 minutes or until the crust is slightly golden. Let
cool.
Mango Crémeux
In a small bowl, sprinkle the gelatin over the water. Let bloom for 5
minutes.
In a small blender, purée the mango with the lemon juice until
smooth. Strain through a sieve. Compost the residue.
In a small pot off the heat, whisk together the eggs and sugar. Add
the mango purée and mix well. Bring to a boil over medium heat,
whisking constantly and scraping the sides and bottom of the pot
until the mixture has thickened. Remove from the heat.
Add the gelatin mixture to the pot, stirring until dissolved. Gradually
whisk in the butter. Pour the mixture into the cooled crust. Cover
with plastic wrap and refrigerate for 2 hours or until the crémeux
has set.
Passion Fruit Syrup
Meanwhile, in a small bowl, melt the sugar with the water and
passion fruit pulp for 45 seconds in the microwave oven or until the
sugar has dissolved. Let cool.
Assembly
Unmould the tart and place on a serving dish. Top the crémeux with
the mango slices. Drizzle with some of the syrup and garnish with
basil leaves. Serve the tart with the remaining syrup.
