Coconut-Mango Tartelettes

It seems like ages have past since i have been here. Though, i was out of action for a few months, it felt like eternity. I have missed following the action of all my favorite bloggers and their ever so ingenious posts.
I have completed my course and am back from Paris, the internship was one crazy ride which has taught me a lot.Updates on this will be followed up in another post.

Today, I would like to share with you a recipe for coconut mango tartelettes. The fun part is that there is a lot of coconut used up here, right from the base to the cream to the garnishing. Every coconut lover’s dream.

2

Makes 8 tartlettes 6cm.
Ingredients:

Sweet shortcrust pastry:
Icing Sugar 45g
Almond Powder 15g
Coconut Flour 20g
Salt 1g
Butter, softened 65g
Egg 1/2
All purpose flour 100g
Cocoa Powder 10g

Coconut Mousse
Gelatin powder 5g
Water 30g
Coconut Cream 140g
Heavy cream 150g
Sugar 40g

Mango Gel
Gelatin powder 1g
Water 7g
Sugar 10g
Mango Puree 105g

Garnishing:
Sweet desiccated coconut

DSC_0541

Instructions:

Sweet Shortcrust Pastry:
1. Sift the icing sugar, almond powder, coconut flour and salt in a mixing bowl. Add the softened butter and mix with a spatula.
2. Add half of an egg and mix till you obtain a homogeneous mixture.
3. Sift the flour and cocoa powder over the mixture and knead into a dough.
4. Chill for 2 hours.
5. Line the tart rings with the pastry and bake at 170C for 15 minutes.
Please refer to the post on lining tart rings.

Coconut Cream Mousse:
1. Mix the gelatin with water and give it a stir.
2. Pour half of the coconut cream with all the sugar in a pan and heat it till it simmers.
3. Remove from heat and add the gelatin and whisk till it is dissolved. Add this to the remaining coconut cream and whisk.
4. Whip the heavy cream and add it to the coconut cream mixture ensuring there are no lumps.
5. chill for at least 2 hours.

Mango Gel:
1. Mix the gelatin with water and give it a stir.
2. Add the mango puree, sugar and gelatin in a pan and heat till it comes to a simmer.
3. Turn off the heat and pour the mixture in molds.
4. Chill for at least 2 hours.

Coco-Mango Tartelette

Coco-Mango Tartelette

Assembly:

1. Sprinkle some desiccated coconut over the tart base.
2. Fill with the coconut cream mousse.
3. Place a mango jelly on the top.
4. Garnish with the desiccated coconut.

Bon Apetit!

Bon Apetit!