Coconut Mango Tartlets
Coconut-Mango tartlets are a recipe with fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g soy quark
- 150 g coconut cream
- 2 tbsp lemon juice
- 2 tbsp vanilla sugar
- 150 g soy cream (for whipping)
- coconut flakes (for sprinkling)
- soft butter (for the molds)
- legumes (for blind baking)
Instructions
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1.
Knead flour, butter, sugar, soy cream and salt quickly into a smooth dough. Wrap in plastic wrap and chill for about 30 minutes.
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2.
Preheat the oven to 180°C fan.
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3.
Roll the dough on a floured surface and line greased tartlet molds with it. Prick the bottom several times with a fork, cover with parchment paper, top with legumes and bake in the preheated oven for about 20 minutes until golden brown. Remove, let cool briefly, carefully lift the legumes and parchment from the molds and allow the tartlets to cool.
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4.
For the mango cream, peel the mangos, separate the flesh from the pit and puree with lemon juice and vanilla sugar. Bring the mixture to a boil while stirring, whisk in agar-agar, bring to a boil again and let the mass cool in an ice bath. Fill chilled half-sphere molds (diameter about 4 cm). Refrigerate for 4 hours until set.
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5.
Whisk soy quark with coconut cream and season with lemon juice and vanilla sugar. Whip the soy cream and fold it in. Pipe the cream into the tartlets. Press the mango halves out of the molds onto the tartlets. Sprinkle with coconut flakes and serve.
