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Mango Rose Tartlets

mango rose tartlets

A feast for eyes. This is probably the reason why so many people good food photography and to shot food (myself included). And people love flowers on their plate. Be it edible flowers like daisies or pansies for example or roses which are made of fruits. Some weeks ago I saw in that online foodie world roses which are made of avocados for the first time. And as a real passionate foodie I need to try to make one. Well, it turned out that making an avocado rose is much more challenging than I have expected and ended in a mashed avocado (Have you ever cut ripe avodaos? It is like cutting butter). That is why I decided to practice with other fruits which are much firmer than ripe avocados, and how these mango rose tartlets are originated 🙂

mango rose tartlets

Mango Rose Tartlets
 
6 tartlets
Ingredients
crust:
  • 80 g all purpose flour
  • 40 g cold butter, cubed
  • 20 g icing sugar
  • 1 tbsp. cold milk
  • pinch of salt
filling:
  • 1 mango
  • 100 g mascarpone cheesse
  • 50 g coconut milk
  • 30 g icing sugar
Instructions
  1. Whisk flour with salt and icing sugar.
  2. Add butter and with a mixer or food processor mix all together until you have a cumbly mixture.
  3. Add slowy the milk to the mixture and work it together until you have a smooth dough.
  4. Shape the dough into a ball, wrap in plastic wrap and let rest in the fridge for at least one hour.
  5. Cut some baking paper into stripes (3 cm width). Put two stripes crosswise in one mould from a muffin pan.
  6. Flour you work surface lightly and roll out dough to (approx) 1-2 mm thickness. Cut out rounds (9-10 cm). Rerolling scraps if necessary.
  7. Place one round into one muffin mould and press into it well.
  8. Put back in the fridge to rest for another 30 minutes.
  9. Meanwhile preheat oven to 180° C.
  10. Fill the unbaked tartlet shells with ceramic baking beans or dried pulses.
  11. Bake for about 20-25 minutes.
  12. Let cool down completely and remove from the muffin pan.
  13. Whisk mascarpone, coconut milk and icing sugar until combined and smooth.
  14. Spoon filling into tartlet shells.
  15. Peel and halve the mango (slice each side just past the seed).
  16. Cut mango into slices (2 cm thickness).
  17. Roll one slice tightly (center piece) and wrap 4-5 slices around the center piece to create a rose shape.
  18. Place mango rose on the mascarpone filling and press slightly.

mango rose tartlets2

 

 

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