MANGO MOUSSE TART...forced into obligation!

?All men's gains are the fruit of venturing?
Herodotus

You might remember the French tart I tried to make here on Mother's Day, & it didn't oblige at all. I admonished the misbehaving tart shell, & it cooled it's heels in the fridge for 2 days, while I tried to figure out how best to resurrect it. I tried, & managed to come up with something, which worked out quite well eventually! Not one to take a baking defeat lightly, a bruised ego very much there, the tart shell bugged me for 2 days. Each time I opened the fridge, it sat there cheekily trying to engage me in conversation! Phew ... thought for a long time, & then decided to paint the base & sides with some form of melted chocolate in an attempt to hold the fragile crumbs of the tart base together. I made a very thick ganache of sorts, & spread it around. Seemed to work, & did the trick. I had used up my precious strawberries in the chocolate cake, so I pottered around the fridge for other fruit. Aaaah, mangoes, & loads of them. Finally made a mango mousse, an eggless one, & topped the chocolate with it. The result was a light, silky, fruity mousse, which offered quite the light & perfect summer dessert!
MANGO MOUSSE TART
1 tart shell
1/4 cup cold milk
1 1/2 tsp gelatin
2 medium mangoes; pureed
3 tbsps vanilla sugar
100ml low-fat cream
75gms dark chocolate; melted in the microwave or double boiler Method:

Sprinkle the gelatin over the cold milk. Place the bowl over hot water till the gelatin dissolves & becomes a clear liquid.

Melt the dark chocolate & mix in 2 tbsps of cream to form a thick ganache.

Whip the rest of the cream till it holds stiff peaks.

Puree the mangoes & vanilla sugar with an immersion blender, then pour in the liquid gelatin mixture & run the blender again to mix thoroughly. (Reserve 1-2 tbsps of this in a baggie for marbling on top if you like)

Take 2 tbsps of the mango puree-gelatin mixture & fold it lightly into the whipped cream to loosen it a bit, & then fold the cream mixture through the remaining mango-gelatin mixture, lightly but uniformly.

Paint the tart shell with the thick chocolate ganache, & pour the mousse over it, gently spreading it around.

Chill for half an hour, then marble the top with the reserved mango puree if you like. Leave to set for at least 6-7 hours, or better, overnight.

Slice & serve.