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Easy Mango and Lime Tarts
Recipe

7 INGREDIENTS • 10 STEPS • 1HR 40MINS

Easy Mango and Lime Tarts

4.3
3 ratings
Flaky melt in your mouth short crust pastry tarts filled with a smooth cream of mango and lime and topped with sweet pieces of mango and sprinkles of lime zest, so yummy and so easy to make!
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Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Flaky melt in your mouth short crust pastry tarts filled with a smooth cream of mango and lime and topped with sweet pieces of mango and sprinkles of lime zest, so yummy and so easy to make!
1HR 40MINS
Total Time
$1.54
Cost Per Serving
Ingredients
Servings
4
US / Metric
Gelatin Powder
1 tsp
Gelatin Powder
Water
2 Tbsp
Water
Mango
1 1/2 cups
Heavy Cream
1 cup
Heavy Cream
Lime
2
Limes, zested
Frozen Shortcrust Pastry
1.1 lb
Frozen Shortcrust Pastry
Nutrition Per Serving
VIEW ALL
Calories
869
Fat
50.9 g
Protein
7.1 g
Carbs
104.1 g
Add to plan
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Easy Mango and Lime Tarts
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author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Cooking InstructionsHide images
step 1
Extend the Frozen Shortcrust Pastry (1.1 lb) using a rolling pin until is about 3mm thick. Using a round cookies cutter cut round shapes using all the dough
step 1 Extend the Frozen Shortcrust Pastry (1.1 lb) using a rolling pin until is about 3mm thick. Using a round cookies cutter cut round shapes using all the dough
step 2
Place each piece in a muffin tin with no oil or butter. Press gently to make the dough stick to the side of the tin as to create a well formed whole in the middle and with a fork prick 2 or 3 times each circle to allow steam to flow whilst baking. Once all the dough circles are done place squares pieces of parchment or baking paper over each tart holding it down with some baking beans or rice, lentils, beans
step 2 Place each piece in a muffin tin with no oil or butter. Press gently to make the dough stick to the side of the tin as to create a well formed whole in the middle and with a fork prick 2 or 3 times each circle to allow steam to flow whilst baking. Once all the dough circles are done place squares pieces of parchment or baking paper over each tart holding it down with some baking beans or rice, lentils, beans
step 3
Bake in a preheated oven for 15 minutes at 180 degrees C (350 degrees F).
step 3 Bake in a preheated oven for 15 minutes at 180 degrees C (350 degrees F).
step 4
Once beaked remove the parchment paper from all the tarts and put back in the oven for 10 minutes at 120 degrees C (250 degrees F).
step 4 Once beaked remove the parchment paper from all the tarts and put back in the oven for 10 minutes at 120 degrees C (250 degrees F).
step 5
To make the cream, Add Gelatin Powder (1 tsp) on to a bowl with 1 tbsp of Water (2 Tbsp) and mix well. Once the gelatin has gone thick add 1 tbsp of hot water and continue to dissolve the gelatin, set aside.
step 6
In a blender or food processor blend the Mangoes (1 1/2 cups) until a smooth pure. Add the gelatin to the mango and blend again until both ingredients are well combined and set aside
step 6 In a blender or food processor blend the Mangoes (1 1/2 cups) until a smooth pure. Add the gelatin to the mango and blend again until both ingredients are well combined and set aside
step 7
In a stand alone mixer or using a hand held electric whisker whip the Heavy Cream (1 cup) with Caster Sugar (2 Tbsp) until getting stiff picks. Add the mango pure to the cream and mix well. Add the Lime (1) to the cream and mix again
step 7 In a stand alone mixer or using a hand held electric whisker whip the Heavy Cream (1 cup) with Caster Sugar (2 Tbsp) until getting stiff picks. Add the mango pure to the cream and mix well. Add the Lime (1) to the cream and mix again
step 8
Start to assemble each tart by adding 3 or 4 squares of fresh mango a tbsp of cream on top. Repeat until you have done all of the tarts. Place the tarts in a air tight seal container and place in the fridge over night. This will help the gelatin and cream become more of a mousse like texture
step 8 Start to assemble each tart by adding 3 or 4 squares of fresh mango a tbsp of cream on top. Repeat until you have done all of the tarts. Place the tarts in a air tight seal container and place in the fridge over night. This will help the gelatin and cream become more of a mousse like texture
step 9
Next day using a piping bag add more cream on top swirling around the tart. Finish by adding 3 pieces of sweet mango for decoration and sprinkling more Lime (1). I also like to add a small mint leaf on one side.
step 9 Next day using a piping bag add more cream on top swirling around the tart. Finish by adding 3 pieces of sweet mango for decoration and sprinkling more Lime (1). I also like to add a small mint leaf on one side.
step 10
Serve and Enjoy!
step 10 Serve and Enjoy!
Tags
Shellfish-Free
Kid-Friendly
Dessert
Summer
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