Mango Tartlets
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You won't miss the thorns on these roses. Each plush, open flower is made of few mango slices fashioned into a rose, and snuggling perfectly into the tartlet shell atop a creamy filling. Affix a mint sprig to each for leaves and a touch more color.
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Ingredients
- For making tart shells : 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 cup 2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon Salt
- 1/4 to 1/2 cup ice water
- For the filling :
- 1/2 cup cold heavy cream
- 1 tablespoon confectioners' sugar
- 1/2 cup hung curd
- 2 mangoes peeled
- 12 small fresh mint leaves
- Milk to brush the tarlets
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Instructions
- Knead dough mixing flour, sugar, and salt. Add cold butter, and knead until mixture resembles coarse meal. Slowly add ice water, and knead until dough just comes together.
- Wrap dough in cling film, and refrigerate at least 1 hour or up to 2 days.
- Preheat oven to 375 degrees. On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness. Cut out 12 circles using a 4-inch round cutter. Fit each circle into 2 1/2-inch tartlet pan. Trim overhang.
- Refrigerate shells for at least 30 minutes. Place tartlet shells on a baking sheet, and line each with a small square of parchment. Fill with dried beans, or just poke with fork and blind bake for 15 to 20 minutes.
- Remove parchment and beans, and brush with milk. Bake until golden brown, 10 to 15 minutes more. Let tart shells cool on sheet on a wire rack.
- MAKE FILLING: Whisk cream, confectioners' sugar, and vanilla in a bowl until soft peaks form. Fold in hung curd
- Fit a pastry bag with it. Pipe into tartlet shells, filling each halfway.
- Cut mango crosswise into 1/8-inch-thick slices. Roll 1 slice, and press in the center of tartlet. Using 3 to 4 more, wrap each slice around last to create a rose shape. Garnish with mint leaves before serving.
Notes
These can be made up to a day ahead and chilled, covered loosely with plastic wrap
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