Recipe post ·
Mango & White Chocolate Tartelettes
Buttery almond pâte sucrée, fresh mango & lime cream and vanilla white chocolate ganache.
Watch the video for the technique.
Ingredients
- Makes
- About 4 small tartelettes
Almond pâte sucrée
- 170 g flour
- 30 g almond flour
- 100 g unsalted butter, softened
- 65 g icing sugar
- 1 egg
- Pinch of salt
Mango & lime cream
- 150 g fresh mango
- 50 ml whipping cream
- Juice of ½ lime
- A little sugar, to taste
Vanilla white chocolate ganache
- 100 g white chocolate
- 50 ml whipping cream
- ½ tsp vanilla
- Pinch of salt
Garnish
- Fresh mango
- Lime zest
Method
- 1.
Pâte sucrée Cream the butter and icing sugar. Mix in the egg, then add the flour, almond flour and salt. Mix just until a dough forms. Chill for ~1 hour. Roll to 2–3 mm, line your tart rings and trim. Chill again, then bake at 170°C for ~15–20 min or until golden, optionally seal halfway through with eggwash. Cool completely.
- 2.
Mango & lime Blend the mango until smooth. Mix with the reduced cream and lime juice, adding a little sugar if your mango needs it. Fill the cooled tart shells and chill until firm.
- 3.
White chocolate ganache Heat the cream until just steaming and pour over the white chocolate. Leave for 1 min, then stir until smooth. Add the vanilla and salt. Chill until thick enough to pipe.
- 4.
Assemble Pipe the ganache over the mango layer. Finish with fresh mango and finely grated lime zest.
Notes
- Keep refrigerated until serving.
- They set best overnight, but the pastry shell will lose crispiness after 24 hours or so.
