Scarlett WMango and Coconut Tartlets
September 20th 2007 13:22
Mango and Coconut Tartlets
About Tarts and Tartlets
A tart is not just a pie without a top crust. Although they may resemble pies, tarts are actually more closely related to other European-style pastries. They are light, usually less than 1 inch thick, and often very colourful. Their appearance usually depends on a pattern of carefully arranged fruit. Tartlets are basically the same as tarts but prepared in small, individual-portion sizes.
INGREDIENTS
Makes 24 tartlets
For the sweet pastry crust
100 gm butter, softened at room temperature
60 gm icing sugar
1 egg, beaten
180 gm low-gluten flour
For the fillings
60 gm unsalted butter, softened at room temperature
45 gm sugar
2 egg yolks
1 egg white
40 gm dried coconut shreds
15 gm cornflour
For garnish
apricot jam as needed
diced mango as needed
mint leaves
1. For the tarts. Beat the butter in an electric mixer until soft. Add the icing sugar. Beat until smooth and fluffy.
2. Gradually add the egg.
3. Sift the flour in a bowl. Turn the machine down to its lowest speed and spoon in the flour in stages. As soon as the mixture clings together as a crumbly dough, stop the machine, remove the dough and knead it lightly by hand to a smooth, round ball.
4. Wrap the pastry in cling film and chill for at least 30 minutes.
5. Roll out the pastry on a floured work surface. Pastry should be roll to about 2-3 mm thick.
6. With a round cutter about 1 cm larger than the top diameter of the tartlet shells, cut the dough into circles.
7. For each shell, fit a circle of dough into a tin and press it well against the bottom and sides. Flute edges and trim off excess dough.
8. Preheat oven to180ºC.
9. For the fillings. Mix the butter and 25 gm of sugar in an electric mixer until smooth and fluffy.
10. Gradually add the egg yolks.
11. Whisk the egg white until it hold soft peak. Gradually whisk in the remaining of sugar. Beat half the meringue in to the egg yolk mixture. Add in the dried coconut shreds and cornflour and then fold in the remainder with a large metal spoon.
12. Spoon into the prepared tartlet shells. Bake for 12-15 minutes until golden brown, then remove.
13. Brush the top of each tartlet with apricot jam. Arrange the diced mango and mint leaves on the top of each tartlets. Serve.
Tips:
When mixing beaten egg white to other ingredients, always use a spatula to fold in gently. Do not stir vigorously as you might drive the air out of the egg white and the filling would not be fluffy.
**From “Desserts” and “Professional Baking”**
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