Mango and passionfruit tartlets

Mango and passionfruit tartlets

By
From
100 Best Cakes and Desserts
Makes
12
Photographer
Mark Roper

Make the pastry shells and crème pâtissière ahead of time, if you wish. Avoid assembling the tartlets more than 2 hours before serving, otherwise the pastry will become soggy.

Ingredients

Quantity Ingredient
1 quantity Sweet pastry, chilled for at least 1 hour
or 1 quantity Sweet pastry with almonds, chilled for at least 1 hour
2 mangoes
6 passionfruit, pulped
60ml cream
1 quantity Crème pâtissière

Method

  1. Preheat the oven to 200°C. Place twelve 8 cm tartlet tins on a baking tray.
  2. Briefly knead the chilled pastry to soften it, then roll it out on a well-floured surface to a thickness of about 4 mm. Cut the pastry into squares to fit the tartlet tins. Line each tin with pastry, patting gently against the base and side, and trim the edge with your fingertips, taking care not to tear the pastry. Prick the base with a fork.
  3. Bake the pastry shells for about 10 minutes or until the pastry is cooked and the edges are golden brown. Set aside to cool before removing from the tins.
  4. Peel the mangoes and cut the flesh into small strips about 6 cm long and place in a bowl with the pulp of four of the passionfruit.
  5. Stir the cream and remaining passionfruit pulp into the crème pâtissière. Place a spoonful in each pastry shell and spread it out a little. Arrange the mango mixture over the cream and refrigerate until ready to serve.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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