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