Mango Coconut Tartelettes

Directions

1. For Shortcrust Pastry
2. 1
   Preheat the oven to 180°C (350°F)
3. 2
   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.
4. 3
   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.
5. 4
   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.
6. 5
   Carefully remove the cooled tartelette shells from the molds.
7. 6
   For Filling
8. 7
   In a separate bowl, whisk together the egg and sugar until creamy. Add the cornstarch or tapioca starch and mix thoroughly to avoid lumps.
9. 8
   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.
10. 9
    Using a hand mixer or a whisk, beat the cooled coconut cream until smooth. Fill the tartelettes with the coconut cream, spreading it evenly.
11. 10
    Form the thin mango slices into roses and place one on each tartlet.
12. 11
    Recommendation: Use tartelette molds with removable bottoms for easy removal of the tartlets.