Mango Tartlets

Mango Tartlets - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time1 hour 40 minutes
Cook Time55 minutes
Total Time2 hours 35 minutes
Served As: Desserts
Recipe Cuisine Type: American
Recipe Taste: Sweet
Servings 12

Ingredients
 

  • 2 cup All Purpose Flour or shells for making tart shells
  • 1 tsp Granulated Sugar
  • 1 cup Unsalted Butter cold cut into
  • 1 tsp Salt or as per taste
  • 1/4 to 1/2 cup Cold water
  • Filling for the
  • 1/2 cup Heavy Cream cold
  • 1 tbsp Sugar confectioners
  • 1/2 cup Hung Curd
  • 2 Mango peeled
  • 12 leaves Mint fresh
  • to Milk 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.
    Mango Tartlets - Plattershare - Recipes, food stories and food lovers
  • 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.
    Mango Tartlets - Plattershare - Recipes, food stories and food lovers
  • 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.
    Mango Tartlets - Plattershare - Recipes, food stories and food lovers

Recipe Notes

These can be made up to a day ahead and chilled, covered loosely with plastic wrap

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4 from 1 vote
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