Stunning Mango Rose Tartlets: A Showstopping Dessert
2 hours 35 minutes
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About Stunning Mango Rose Tartlets: A Showstopping Dessert
Prepare to be captivated by these stunning Mango Rose Tartlets! They're as beautiful as they are delicious, promising a delightful experience for both the eyes and the palate.Imagine sinking your teeth into a buttery, crisp tart shell filled with creamy, tangy hung curd. Then, picture the star of the show: a delicate mango rose, perched atop the filling, adding a touch of elegance.The vibrant mango and cool mint garnish create a refreshing contrast, making these tartlets the perfect showstopping dessert for any celebration.
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Recipe Time & More
Prep1 hour 40 minutes
Cook55 minutes
Total2 hours 35 minutes
Ingredients
For the Tart Shells
- 2 cup All-Purpose Flour
- 1 tsp Sugar granulated
- 1 cup Butter cold, cut into cubes, unsalted
- 1 tsp Salt
- 1/2 cup Ice Water
For the Filling
- 1/2 cup Heavy Cream cold
- 1 tbsp Icing Sugar
- 1/2 cup Hung Yogurt
For the Mango Roses
- 2 Mangoes peeled
- 12 Mint Leaves fresh
For Assembly
- Milk for brushing
Instructions
- In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This creates pockets of butter that will result in a flaky crust.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling allows the gluten to relax, preventing shrinkage during baking.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to a 1/4-inch thickness.
- Using a 4-inch round cutter, cut out 12 circles and fit them into 2 1/2-inch tartlet pans. Trim any excess dough.
- Refrigerate the tart shells for at least 30 minutes. This helps prevent the shells from puffing up during baking.
- Line each tart shell with parchment paper and fill with pie weights or dried beans. This prevents the bottom of the crust from rising.
- Blind bake for 15-20 minutes. Remove the parchment paper and weights.
- Brush the tart shells with milk and bake for another 10-15 minutes, or until golden brown.
- Let the tart shells cool completely on a wire rack.
- In a bowl, whisk together the cold heavy cream and confectioners' sugar until soft peaks form.
- Gently fold in the hung curd.
- Transfer the filling to a piping bag and pipe it into the cooled tart shells, filling each halfway.
- Cut the peeled mangoes crosswise into thin 1/8-inch slices.
- To create the mango roses, roll one mango slice tightly and place it in the center of the tartlet. Arrange 3-4 more slices around the center, overlapping slightly, to form a rose shape.
- Garnish each tartlet with fresh mint leaves just before serving.
Recipe Notes
Good To Know
- These can be made up to a day ahead.
- For ultra-thin, pliable mango slices perfect for creating rose shapes, use a mandoline slicer or a very sharp knife, and select ripe but firm mangoes to prevent tearing.
- Brush the mango roses lightly with warmed apricot jam or a neutral glaze to give them a glossy finish and help preserve their vibrant color, especially if preparing in advance.
- If you're making the tartlet shells ahead, store them in an airtight container and fill them just before serving to keep the crust crisp and prevent sogginess from the cream filling.
- For a tropical variation, add a layer of finely shredded toasted coconut beneath the cream filling for extra flavor and texture.
Expert Tips
- To prevent the mangoes from oxidizing and turning brown, toss them gently in a little lemon juice after slicing.
- For a visually appealing presentation, arrange the mango roses in a concentric circle, starting from the outer edge and working your way inwards.
- If you don't have apricot jam, a simple syrup made with sugar and water can also be used to glaze the mango roses.
Storage Instructions
- Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. For best results, consume within 24 hours.
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Recipe Nutrition
Calories: 175kcalCarbohydrates: 17gProtein: 3gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 190mgFiber: 1gSugar: 2g
Lata Lala
Articles: 39
4 Comments
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This is delightful! Thanks for the recipe.
Such a scrumptious dish! Thank you.
Absolutely mouthwatering! Great share.
Such a great recipe! Can’t wait to try it.