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Français (French)
Pastry is as much the pleasure of taste as that of sight. With these tarts appeal to your senses and impress your guests without too much effort.
You’ll soon realize that mango and I have a great love story, you’ll even find it where you don’t expect it. This fruit rich in vitamins C and B9 will also bring the sweet and floral flavour (hehe) which will be a perfect combination with the creaminess of the custard that lines the bottom of the pie.
In a bowl, combine flour, sugar and almond powder.
Add in the diced cold butter and then the egg.
Knead until you have a homogeneous dough.
Wrap the dough with cling film and refrigerate for at least 1 hour.
Preheat the oven to 180 degrees (thermostat 6).
Between 2 sheets of baking paper, spread the dough with a rolling pin.
Using a pastry circle, form the tart shells, with a knife, remove the excess dough from the top of the circle.
Prick the bottoms with a fork to prevent them from swelling when cooked. (You can also add clay balls to add weight)
Place the tarts shells on a baking sheet for 15-20 minutes.
The tarts should be lightly browned.
Whisk the egg yolk and sugar until it whitens then add the cornstarch while continuing to whisk.
In a saucepan, heat milk, vanilla seeds, agar-agar and bring to a boil.
Add the hot milk to the first preparation and mix.
Pour everything back into the pan.
Over medium heat, thicken the cream without stopping stirring until it thickens (about 5 minutes)
Allow the mixture to cool.
Fill the tarts shells with the custard.
Cut the 2 cheeks of the mango and peel.
Cut each cheek in two.
Finely slice each part into strips, either with a mandolin, a thrift or a knife.
Roll the first slat on itself, squeezing it tightly, then place it in the centre of the pie, pushing it lightly into the cream.
Place the beginning of the 2nd slat from the center of the first and so on to form your rose.
Ingredients
Directions
In a bowl, combine flour, sugar and almond powder.
Add in the diced cold butter and then the egg.
Knead until you have a homogeneous dough.
Wrap the dough with cling film and refrigerate for at least 1 hour.
Preheat the oven to 180 degrees (thermostat 6).
Between 2 sheets of baking paper, spread the dough with a rolling pin.
Using a pastry circle, form the tart shells, with a knife, remove the excess dough from the top of the circle.
Prick the bottoms with a fork to prevent them from swelling when cooked. (You can also add clay balls to add weight)
Place the tarts shells on a baking sheet for 15-20 minutes.
The tarts should be lightly browned.
Whisk the egg yolk and sugar until it whitens then add the cornstarch while continuing to whisk.
In a saucepan, heat milk, vanilla seeds, agar-agar and bring to a boil.
Add the hot milk to the first preparation and mix.
Pour everything back into the pan.
Over medium heat, thicken the cream without stopping stirring until it thickens (about 5 minutes)
Allow the mixture to cool.
Fill the tarts shells with the custard.
Cut the 2 cheeks of the mango and peel.
Cut each cheek in two.
Finely slice each part into strips, either with a mandolin, a thrift or a knife.
Roll the first slat on itself, squeezing it tightly, then place it in the centre of the pie, pushing it lightly into the cream.
Place the beginning of the 2nd slat from the center of the first and so on to form your rose.