Eggless Mango mini tarts | Mango tarts
Eggless Mango mini tarts | Mango tarts is a delicious dessert made of mango slices fashioned into a rose, and snuggling perfectly into the tartlet shell atop a creamy filling.
Servings 12 Tarts
Ingredients
For making tart shells
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 cup 2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/4 to 1/2 cup ice water
- Milk to brush the tartlets
For the filling
- 1/2 cup cold heavy cream
- 1 tablespoon confectioners' sugar
- 1/2 cup hung curd
For Garnish
- 2 mangoes peeled
- 12 small fresh mint leaves
Instructions
Make dough
- Knead dough by mixing flour, sugar, and salt. Add cold butter, and knead until mixture resembles coarse meal.
- Slowly add ice water, and knead until dough just comes together.
- Wrap dough in cling film, and refrigerate at least 1 hour (or up to 2 days)
- Preheat oven to 190 °C.
- On a lightly floured surface, roll out disk of dough to a 1/4-inch thickness.
- Cut out 12 circles using a 4-inch round cutter.
- Fit each circle into 3+ 1/2-inch tartlet pan. Trim overhang.
- Refrigerate shells for at least 30 minutes.
- Remove and place tart shells on a baking tray.
- Blind bake it by filling with dried beans, or just poke with fork and bake for 15 to 20 minutes.
- Remove beans (if used), and brush with milk. Bake again until golden brown, 10 to 15 minutes more. Let tart shells cool on sheet on a wire rack.
Make filling
- Whisk cream, confectioners' sugar, and vanilla in a bowl until soft peaks form. Fold in hung curd
- Fit a pastry bag with it. Pipe into tartlet shells, filling each halfway.
- Cut mango into 1/8-inch-thick slices. Roll 1 slice, and press in the center of tartlet.
- Using 3 to 4 more, wrap each slice around last to create a rose shape. Garnish with mint leaves before serving.
Notes
These can be made up to a day ahead and chilled, covered loosely with plastic wrap