Escape to a tropical paradise with our Mini Mango Tartlets – bite-sized delights that capture the vibrant flavors of fresh mangoes in a buttery, flaky crust. These tartlets are a celebration of summer, offering a burst of sunshine in every bite. Whether you’re hosting a brunch, afternoon tea, or simply craving a sweet treat, these miniature marvels are sure to impress with their exquisite taste and elegant presentation.
Exciting Story: In our kitchen, where every creation has a story, the tale of the Mini Mango Tartlets is one of culinary adventure. Picture the fragrant aroma of ripe mangoes mingling with the delicate sweetness of pastry. The first bite, a symphony of textures and flavors, became an instant favorite. Now, we’re thrilled to share this recipe, inviting you to embark on your own journey of tartlet perfection with Mini Mango Tartlets.
Selling Points: Tropical Twist: Experience the exotic taste of ripe mangoes in a delightful dessert form, transporting you to a sunny island getaway.
Irresistible Miniature Size: These petite tartlets are perfect for indulging without overdoing it – enjoy one (or a few!) for a satisfying sweet treat.
Easy Elegance: Impress your guests with the elegant presentation of these tartlets, perfect for special occasions or casual gatherings.
Versatile Delight: Customize your tartlets with additional toppings like whipped cream, coconut flakes, or a drizzle of honey for a personalized touch.
FAQ:
Can I use store-bought pie crust for the tartlets?
Yes, you can use store-bought pie crust for convenience, but homemade crust adds a superior flavor and texture.
Can I make the tartlet shells in advance?
Absolutely! You can make the tartlet shells ahead of time and store them in an airtight container until ready to fill.
Can I freeze Mini Mango Tartlets?
While the tartlet shells can be frozen, it’s best to fill them with the mango filling just before serving for optimal texture.
Ingredients:
For Sponge Cake Dough:
2 medium-large eggs
80g powdered sugar
80g all-purpose flour
½ tsp baking powder
For Cream:
250g plain yogurt
200ml heavy cream
Zest of 1 organic lemon
2 tbsp powdered sugar
2 tbsp Advocaat liqueur
6 sheets gelatin
For Mango Puree:
1 ripe, low-fiber mango
Zest of ½ lemon
2 sheets gelatin
Instructions:
For Sponge Cake Dough:
In a mixing bowl, beat eggs with powdered sugar until thick and fluffy.
In another bowl, mix flour with baking powder, then gently fold into the egg mixture.
Spread the dough thinly onto a baking tray lined with parchment paper.
Bake in a preheated oven at 200°C (about 390°F) for approximately 6 minutes or until lightly golden brown.
Allow the baked dough to cool briefly, then use an 8cm diameter serving ring to cut out 10 circles. Set aside.
For Cream:
Soak 4 sheets of gelatin in water.
Beat the heavy cream until stiff peaks form, then stir in powdered sugar, yogurt, Advocaat, and lemon zest.
Squeeze out the gelatin and gently heat in a small saucepan until melted.
Stir a tablespoon of the yogurt cream into the melted gelatin, then incorporate the gelatin mixture into the rest of the yogurt cream.
For Mango Puree:
Soak 2 sheets of gelatin in water.
Peel the mango, cut it into pieces, and puree until smooth.
Add lemon zest to the mango puree.
Warm and melt the squeezed gelatin, then mix a tablespoon of mango puree into the gelatin mixture until well combined.
Layering the Tartlets:
Place a sponge cake base in each of 5 serving rings.
Spread a layer of cream over the sponge cake base, then place another sponge cake base on top.
Add another layer of cream, then top with the mango puree.
Chill the tartlets in the fridge for about 1-2 hours until set.
Carefully run a knife around the molds and gently remove the tartlets from the rings.
Note: The number of tartlets may vary depending on the size of the dessert rings used. (Based on 8cm diameter and 5cm height rings.