Monday, 18 May 2015

Mango Tartlet 芒果挞


These dainty little tartlets look so pretty and cute I almost don't want to eat it. But food is food. It is supposed to go into your stomach and I am happy to say that these little tarts were polished off in no time, right after the shoot.

Mango is still in season here and I took this opportunity to use mango in every recipe that I could think of. You do not have to buy very expensive mangoes for this recipe. All you need are mangoes that tasted sweet sourish and has strong mango smell. Of course, if you want to splurge, by all means do so.





There are three components to this recipe - the tart shell, the cream and the fruit. The advantage this recipe has is that you could make these components in advance and assemble them when you need it. A very convenient move when you have guest coming over and you have no time to cook. Mango tartlets, to me, is more of creative presentation than anything else. Therefore, you might want to spend some time perfecting your mango rosette or other arrangements that exudes the "wow" factor. A beautiful arrangement coupled with the vibrant yellow colour of the mango is guarantee to whet ones appetite.  

Mango Tartlet 芒果挞

Makes 10 tartlets

Ingredients 

10 tart shells (recipe here)
1 portion pastry cream (recipe here)
1 piece large mango, some sliced thinly and some diced
1 few drops of lemon/lime juice
1 tbsp gelatine powder, boiled with some water (optional)

Cooking Instructions

1. Prepare tart shells (click here). Let tart shells cool completely before putting pastry cream. You could prepare this in advance and keep in an air-tight container until needed. Alternatively, you could buy ready-made tart shells from bakery supplies stores.

2. Prepare pastry cream (click here).

3. Cut mango. Slice and dice mango according to your liking.Add a few drops of lemon juice into the mango. This would prolong the oxidization process, retaining the vibrant colour of the mango.

4. Assembling. Using a piping bag, pipe pastry cream to fill tart to the brim (you could also spoon it in). Top with some mango slices. To make a rosette, line a few mango slices in a row. Row the slices together and arrange the top of the mangoes to look like petals (see pix). Brush mangoes with some melted gelatin if you want to give your tart a shiny finishing.



Note:
Choose mangoes that are not overripe. Overripe mangoes tends to brown rather quickly leaving a darkened look that is not appetizing at all. Also, you would find it harder to arrange the mangoes as it is soft and breaks easily. 

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