Mango Tartlets

Only truly ripe fruits give the cream a delicious aroma. If there is not enough acid in the mango pulp, you can add a little limete juice. This way you get the best taste.

Ingredients

Directions

To prepare the dough, sift the flour and make a depression in the middle. Add butter in chunks, icing sugar, yolk and milk. Knead the dough. Wrap it in foil and put in the refrigerator for at least 1 hour. Then roll out the dough into a layer 3-4 mm thick and cut out cakes with a diameter of 8 cm. Put the dough into molds, press against the walls and cut off the excess. Bake by placing paper circles on the dough and sprinkling peas on top.
Bake in an oven preheated to 180 ° C for 15-20 minutes. Remove peas and paper. Cool the cakes and remove from the molds. Melt the glaze and brush the inside of the cakes with it (to isolate the crunchy dough from the moist cream). To prepare the filling, peel the mango, separate the pulp from the stone. Make mashed potatoes from the pulp with a mixer.
Season with lemon juice. Soak gelatin in a little cold water. Whisk the cream well with sugar and add to the mango puree. Squeeze out the gelatin well, dissolve it, add to the puree and stir thoroughly. Fill the tartlets with mango and cream cream and let it set. Whisk the cream and sugar well for decoration.
place the resulting foam in a pastry bag with a nozzle No. 10 and squeeze out 1 outlet for each tartlet. Cut the pulp of half a mango into pieces and place one piece on each socket.

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