Embark on a culinary journey to the tropics with these Mango Coconut Tartelettes, a delightful combination of juicy mango and luscious coconut. Each bite of these tartelettes transports you to a sunny paradise, thanks to the crisp, buttery shortcrust paired with a rich and creamy coconut filling, topped with artfully arranged mango slices. Perfect for any dessert table, these tartelettes not only taste divine but are a feast for the eyes as well.
Why You’ll Love This: These Mango Coconut Tartelettes are a true treat for the senses. The contrast between the fresh, tangy mango and the sweet, velvety coconut cream offers a balance of flavors that is both refreshing and satisfying. The shortcrust pastry provides a perfect crunchy base, making every bite a delightful mix of textures. These tartelettes are not overly sweet, which makes them an ideal choice for those who appreciate desserts that are rich in flavor without being cloying.
Perfect Occasion: These tartelettes are a fabulous choice for high tea, brunches, or as an elegant dessert at dinner parties. They are particularly suited for spring and summer gatherings where a lighter, fruit-forward dessert is desired. Additionally, their beautiful presentation makes them perfect for celebrations such as bridal showers, birthdays, or anniversaries, where you want to impress your guests with something both beautiful and delicious.
Decoration Tips:
- To enhance the visual appeal, arrange the mango slices meticulously to resemble roses atop each tartelette, adding a natural floral elegance.
- Sprinkle a light dusting of powdered sugar on top just before serving to add a touch of sweetness and a professional pastry look.
- For a tropical twist, consider adding a few flakes of toasted coconut around the edges or on top of the mango.
- Edible flowers or mint leaves can be used as garnishes to introduce color contrasts and elevate the overall presentation.
Ingredients:
- Shortcrust Pastry:
- 100 grams all-purpose flour
- 50 grams cold butter, diced
- 20 grams powdered sugar
- 1 egg yolk
- A pinch of salt
- Filling:
- 1 ripe mango
- 200 ml coconut milk
- 50 grams sugar
- 2 tablespoons cornstarch or tapioca starch
- 1 egg
Instructions:
- Begin by preheating your oven to 180°C (350°F).
- For the pastry, in a mixing bowl, combine flour, butter, powdered sugar, egg yolk, and salt. Rub together to form a breadcrumb-like texture. Gather into a ball, wrap in cling film, and chill for 30 minutes.
- Prepare the filling by whisking together the egg and sugar until creamy. Stir in the starch until smooth.
- Pour the egg mixture into a saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and let cool.
- Roll out the dough on a floured surface, cut into circles larger than your tartelette molds, and fit into greased molds. Prick bottoms and line with parchment and baking beans. Blind bake for 10 minutes, then remove beans and bake for another 10 minutes until golden.
- Let the pastry cool before removing from molds.
- Whip the cooled coconut mixture until smooth and fill each pastry shell. Top with mango slices arranged as roses.
Enjoy these exquisite mango coconut tartelettes and let the flavors transport you to a tropical paradise!
