Mango Coconut Tartelettes Recipe

Name: Mango Coconut Tartelettes Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Ingredients: - 100 g all-purpose flour; - 50 g cold butter, cut into small pieces; - 20 g powdered sugar; - 1 egg yolk; - A pinch of salt; - 1 ripe mango; - 200 ml coconut milk; - 50 g sugar; - 2 tbsp (25g) cornstarch or tapioca starch; - 1 egg

Mango Coconut Tartelettes Recipe

Food with Style

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Food with Style

Servings

4 servings

Prep Time

40 minutes

Cook Time

20 minutes

Indulge in the tropical flavors of our Mango Coconut Tartelettes, a delightfully easy dessert recipe that's perfect for any occasion. These charming tartelettes feature a buttery shortcrust pastry filled with rich, creamy coconut and luscious mango, making them a standout treat. Impress your guests with this unique dessert idea, which combines the sweetness of ripe mangoes with the creaminess of coconut milk. Ideal for those who crave simple yet elegant desserts, this recipe showcases how easy it is to create something extraordinary at home. Explore more dessert recipes that are sure to satisfy your sweet tooth and elevate your culinary skills. Get ready to experience a delightful fusion of flavors that will leave everyone wanting seconds!

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Ingredients

For the Shortcrust Pastry

- 100 g all-purpose flour
- 50 g cold butter, cut into small pieces
- 20 g powdered sugar
- 1 egg yolk
- A pinch of salt

For the Filling

- 1 ripe mango
- 200 ml coconut milk
- 50 g sugar
- 2 tbsp (25g) cornstarch or tapioca starch
- 1 egg

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Directions

For Shortcrust Pastry

Preheat the oven to 180°C (350°F)
In a bowl, combine the flour, cold butter, powdered sugar, egg yolk, and a pinch of salt. Use your fingers or a pastry cutter to mix the ingredients until they resemble breadcrumbs. Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface. Cut out circles slightly larger than the tartlet molds. Place the dough circles into the greased tartlet molds and press gently. Prick the dough bottoms with a fork.
Line the tartelette shells with parchment paper and fill them with baking beans. Bake in the preheated oven for 10 minutes for blind baking. Remove the parchment paper and baking beans and bake for another 10 minutes until golden brown. Remove from the oven and let cool.
Carefully remove the cooled tartelette shells from the molds.
For Filling
In a separate bowl, whisk together the egg and sugar until creamy. Add the cornstarch or tapioca starch and mix thoroughly to avoid lumps.
Transfer the egg mixture to a saucepan and heat over medium heat, stirring constantly until it thickens and becomes creamy. Remove from heat, cover, and let it cool.
Using a hand mixer or a whisk, beat the cooled coconut cream until smooth. Fill the tartelettes with the coconut cream, spreading it evenly.
Form the thin mango slices into roses and place one on each tartlet.
Recommendation: Use tartelette molds with removable bottoms for easy removal of the tartlets.

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Mango Coconut Tartelettes Questions

What are the key ingredients for making Mango Coconut Tartelettes?

The key ingredients for Mango Coconut Tartelettes include shortcrust pastry made with all-purpose flour, cold butter, powdered sugar, egg yolk, and a pinch of salt, along with a filling of ripe mango, coconut milk, sugar, cornstarch or tapioca starch, and an egg.

How do I ensure my tartelette shells are perfectly baked?

To ensure perfectly baked tartelette shells, rest the shortcrust pastry in the refrigerator, roll out the chilled dough, cut circles for the molds, prick the bottom, line with parchment and fill with baking beans for blind baking, and watch them closely during the baking process.

Can I make the Mango Coconut Tartelettes ahead of time?

Yes, you can bake the tartelette shells a day in advance and store them in an airtight container. It’s best to prepare the filling closer to serving time and add the fresh mango slices just before serving for optimal freshness.

What are some variations I can try with this recipe?

You can try adding lime zest for a zesty flavor, using different fruits like passion fruit or pineapple, incorporating crushed nuts for crunch, or creating a vegan version with alternatives to egg and milk.

What tips do you recommend for perfectly slicing mango for the tartelettes?

To slice mango beautifully, choose a ripe fruit, slice off the sides of the pit to create cheeks, score the flesh in a crosshatch pattern, scoop out the flesh, and thinly slice for rose-like presentation.