Mango Coconut Tartlets
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter, soft and somethin for the molds
- 125 g suar
- 3 egg (s)
- 125 g almond (s), round
- 125 g flour
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ lemon zest, grated
- 50 ml coconut milk
- 2 mango (s)
- 3 packs vanilla sugar
- 2 tablespoon desiccated coconut
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Grease 8 tartlet molds (10-12 cm in diameter) with butter.
- In a bowl, beat 125 g of soft butter with sugar and eggs until frothy. Add the almonds, flour, baking powder and lemon zest and stir in. Pour in the coconut milk and mix everything into a smooth dough. Peel the mangoes and cut the flesh from the stone in thin wedges.
- Distribute the dough evenly on the molds and smooth it out. Place the mango slices on top in a rosette shape. Mix the vanilla sugar and desiccated coconut and sprinkle the tartlets with it.
- Bake the tartlets for about 20 minutes. Remove and allow to cool almost completely in the molds.
- Remove the tartlets from the molds and serve lukewarm or cold with crème fraîche.
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