Mango Tartelletes Recipe

Directions

1. For Tart Crust
2. 1
   Knead the flour, cold butter, powdered sugar, cold egg, pinch of salt, ice-cold water, and vanilla extract together to form a smooth dough. Allow the dough to rest in the refrigerator for 1-2 hours to make it easier to roll out later.
3. 2
   Remove the dough from the refrigerator and roll it out on a lightly floured surface and place them in the tartlet molds.
4. 3
   To ensure even baking, cover the tartlet bottoms with parchment paper and fill them with baking beans or other weights. This process, known as „blind baking,“ will help the crust bake evenly and become delightfully crispy.
5. Bake the tartlets in a preheated oven at 160 degrees Celsius for approximately 20-25 minutes until blind-baked. After baking, remove the parchment paper and baking beans and allow the tartlet crusts to cool completely.
   For Filling
6. 4
   While the dough is resting, prepare the irresistible filling. Whip together with a mixer the mascarpone, ricotta, and cream until creamy, then add the pureed mango, powdered sugar, and freshly squeezed lemon juice. Stir everything together well until you achieve a creamy and fruity consistency.
7. 5
   Take the prepared filling out of the refrigerator and fill the tartlet shells with it. Smooth the surface to ensure an even distribution.
8. 6
   Peel a ripe mango and slice it into thin pieces. Shape the mango slices into delicate roses and place them on top of the tartlets as an impressive decoration. These beautiful mango roses give the tartlets an elegant look.