Ingredients
- 375g sweet shortcrust pastry
- 1 mango, chopped (about 200g)
- 200ml coconut milk
- 75ml double cream
- 50ml mango or orange juice
- 50g sugar
- 2 eggs
- Bit of cornflour
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Mini Mango Tarts
Time: 35 minutes prep, 55 minutes cook
Servings: 12
Directions
- Roll out the pastry and stamp out 12 rounds (about 4" diameter). Fill a muffin tray with paper liners and carefully push the rounds into each one.
- Cover with foil and chill for 30 minutes.
- Prick the base and push down the foil to sit baking beads in each cup. Bake blind for 10-15 minutes until it's nearly golden.
- Meanwhile, gently cook the mango in the orange juice and a couple of tablespoons of sugar til soft. Drain but retain the juice.
- Beat the eggs with the rest of the sugar and set aside.
- Mix a bit of the coconut milk with the cornflour. Bring the rest of coconut milk to the boil then simmer, adding in the cornflour mix to thicken. Remove from the heat and stir in the cream.
- Pour in the egg mixture and reserved mango juice.
- Spoon the mango pieces into the base of each pastry and ladle the mango egg mixture on top.
- Bake at 160 degrees C for 35-40 minutes until it's springy to touch.
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Summary
When I made these, they deflated a little whilst cooling, then the tops cracked a bit after chilling in the fridge! I'm not sure what cooling tactics I was meant to use there (any advice welcome!) but they taste good, which is the important thing!
http://hungryjenny.blogspot.com/2010/05/friday-pie-day-mini-mango-tarts.html
Reviews
May 27, 2010
Mangos...my fav tropical delight.
I can see myself making these very soon!
Thanks, Claudia
Comments
May 27, 2010Thanks! I had a few er, hiccups whilst making these actually so you may want to read about that first beforehand...the full story will be tomorrow's Friday Pie-Day post!
