Mango Tartelettes Recipe

To create an exquisite Mango Tart, several key ingredients are essential. First, you will need a buttery tart shell made from flour, unsalted butter, sugar, and eggs. For the luscious mango filling, ripe mangoes are the star ingredient, along with sugar, cornstarch, and lime juice for a zesty contrast. A touch of coconut cream or heavy cream can enhance the creaminess, and fresh mint leaves or edible flowers can be added for decoration.

Achieving a perfectly flaky and golden-brown crust involves using cold ingredients, particularly chilled butter cut into small cubes. Chill the dough for at least 30 minutes, roll it out evenly, and blind-bake the tart shell to maintain its shape and prevent sogginess. Bake until golden brown and cool completely before adding the filling.

There are numerous variations to explore, such as incorporating fruits like passion fruit or kiwi, adding a creamy filling like mascarpone cheese or coconut custard, infusing the tart shell with coconut flour or shredded coconut, or topping with a mango glaze. Serving with coconut ice cream or whipped cream can elevate the dessert experience.

Choose ripe, slightly yielding mangos like Ataulfo (Honey Mango) or Haden mangos for their sweetness. Look for vibrant colors, avoid wrinkled or dark-spotted mangos, and smell the stem for a sweet fragrance. Firmer mangos can be ripened at home in a paper bag at room temperature for a few days.

You can prepare Mango Tart ahead of time by baking the tart shell in advance and storing it at room temperature for up to 2 days, or refrigerating for longer storage. Keep the mango filling fresh or refrigerated and assemble the tart on the day of serving for the best flavor and texture.