A crumbly shortbread crust paired with an sweet, fresh mango curd and finished with a toasted coconut meringue, these tartlets make the perfect miniature dessert.
Makes 18 mini tartlets
Ingredients
18 prepared mini pastry tartlet cases
Mango Filling
2 ripe mangos
2 tbsp caster sugar
1 lime, squeezed
2 egg yolks
Toasted Coconut Meringue
4 egg whites
5 tbsp caster sugar
50g desiccated coconut
Method
- Blend the fresh mango, caster sugar and lime juice together until smooth
- Add into a saucepan and whisk in the egg yolks on a low heat, stirring constantly for 5 minutes
- Remove from the heat and add in the butter, stirring until all combined
- Allow the mango curd to partially cool before diving between the tartlet shells - Refrigerate the tartlets for 1-2 hours, allowing the mango curd to set - Using an electric mixer, whisk the egg whites until soft peaks form - Gradually add in the caster sugar, one tablespoon at a time and continue to whisk - Add in the desiccated coconut and stir
- Place the mixture into a piping bag and pipe the meringue on top of the mango in a circular motion until the tartlet is covered - Using a blow torch, gently toast the top surface of the meringue until lightly browned (if you don’t own a blow torch, place the tartlets under grill until the tops are lightly browned)
- Serve immediately
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