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Mango Curd Tartlets (shells) Recipe

   
 

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     Mango Curd Tartlets (shells)

Category   Desserts - Breads
Sub Category   None

Ingredients
Tart Shells-
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons unsalted butter, cut into 1/2 inch pieces
1 large egg yolk
 

Instructions
1. Place flour, sugar, and salt in food processor and pulse a few times to combine. Sprinkle butter over flour and pulse until butter in in pea sized pieces. In a small bowl break up the egg yolk with a fork and pour over the flour-butter mixture. Pulse to combine, and increase your pulses to around 10-15 seconds until large clumps form. The mixture will be crumbly, but will stick together when you press it into the tart forms.
2. Turn dough out onto your counter or a large cutting board and knead two or three times just to combine any stray dry bits. At this point you can press the dough into one large tart pan or you can get about 20-24 small 3-inch round tart shells out of this batch. Press the crumbles in gently to the tart molds, you want the dough to be able to bind together when cooking, but not press so hard that the lovely flaky layers get pulverized. Place filled tart molds in the freezer for 15-30 minutes.
3. Preheat oven to 350 degrees F and place a rack in the middle of the oven. Bake tart shells for 10-15 minutes, turning pan once halfway through, until they turn a light brown color. Feel free to press the bottoms of the shells down with the back of a spoon if they start to puff up during cooking. Let cool in molds then gently remove and let cool completely on wire rack.
4. When shells are completely cooled, fill with 1-2 tablespoons mango curd and top with fresh whipped cream and a few fresh blueberries or blackberries (or really any other fresh fruit).


Originally Submitted
6/4/2017





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