Mangoes are delicious! Perfectly ripped ones are full of intense flavour and sweetness. Exquisite, rich and unique flavour that no other fruits can ever replace!
It involves a lot of peeling, cutting, pitting and sieving when “dealing” with mangoes. I won’t lie, it’s a very messy job. Despite the fact that I don’t necessary hate to do all these, it was quite hassle-free to just open a can of mango puree that my mother-in-law gave me the other day and use it. No cutting. No sieving. No nothing. You don’t have to wait until your mangoes are ripe enough. Or even if you can’t get your hands on really good mangoes, you will find that canned puree mango provides the best and most intense mango flavour that you’ve ever asked for.
Now these tartlets. OMG!!! is probably my only expression. The mango curd goes super well with the shortbread crust or the opposite. I don’t know. I don’t care. If you have any mango curd leftover, eat it with a spoon. That’s my most sincere advice. No regrets!
Ingredients (15 tartlets):
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup mango puree
1/2 cup granulated sugar
2 tablespoons lime juice
1/2 teaspoon salt
4 egg yolks
1/2 stick unsalted butter
1 cup fresh blueberry
1/2 cup whipping cream
In a large bowl, sift the flour and salt.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Grease 3 1/2-inch tarlet pans.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 5-inch rounds. Line the prepared pans with the dough circles. Use a small kitchen knife to trim the excess and to score the tops of the tartlets.
Place in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden.
Remove from oven and let the tart shells cool a few minutes before inverting and transferring them to a wire rack to cool completely.
If you don’t have enough pans or you want to make less tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate.
To prepare mango curd, in a large heat-proof bowl, mix mango puree, sugar, lime juice and salt thoroughly.
Whisk in the egg yolks and mix until thoroughly combined.
Set bowl over a pan of barely simmering water. Keep whisking until thickened, about 10 minutes.
Remove from heat. Add butter and mix until completely combined.
Push the mango curd through the sieve and into a bowl to make it super smooth. Let cool to room temperature. Pour the mango curd into the prepare tart shells, and place in refrigerator to chill for at least an hour.
Before serving, whip heavy cream until firm peaks form. Garnish the tartlets with whipped cream and blueberries.