Recipes

Mango Meringue Tartlets

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Mango Meringue Tartlets

Mango Meringue Tartlets

amanda

Equipment

  • Silicone Muffin/Tart Pan Set (24-Cup) - Facilitates the creation of uniform tartlets, ensuring ease in preparation and presentation.

  • Food Processor - A multi-functional kitchen appliance suitable for blending and processing fruits such as mangoes, integral to the recipe's fruit preparation stage.

  • Mixing Bowls Set (Large & Medium) - Provides essential containment for mixing ingredients during various stages of tartlet assembly and filling application.

  • Digital Kitchen Scale - Delivers precise measurements which are crucial in the execution of delicate dessert recipes like meringue-based ones, ensuring consistency in texture and taste.

  • Pastry Rolling Pin - Used for rolling out dough layers that might be required as part of the tartlet's base structure. Although not explicitly stated, it remains relevant to potential tartlet preparation methods.

  • Offset Spatula - An indispensable tool for evenly spreading meringue and adding filling components, contributing significantly to the visual and structural integrity of each tartlet.

  • Parchment Paper Sheets - Aids in baking individual bases by preventing adherence to baking pans, facilitating a seamless removal process for perfected tartlets.

  • Electric Mixer (Hand or Stand) - Essential for producing stiff meringues required in the recipe, thereby playing a critical role in achieving the desired dessert texture and appearance.

  • Cutting Board & Chef's Knife - Necessary equipment for prepping ingredients like mangoes, which are central to the tartlet filling; additionally useful for various food prep tasks.

  • Tartlet Serving Dish (or individual serving plates) - A final presentation piece that contributes to the overall aesthetic appeal and gastronomic experience of the finished mango meringue tartlets.

Ingredients

  • 2 cups all purpose flour

  • 2 cups powdered sugar, divided

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, lukewarm

  • 3 tablespoons sweetened flaked coconut

  • 3 large ripe mangoes, peeled, pitted, sliced, divided

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cinnamon

  • 1/3 cup fresh lime juice

  • 1 envelope unflavored gelatin

  • 1 (14-ounce) can sweetened condensed milk

  • 6 large egg whites

  • Pinch of coarse kosher salt

  • 6 fresh mint sprigs

Instructions

1

Instruction 1

Preheat oven to 350°F. Using fork, mix flour, 1/2 cup powdered sugar, melted butter, and coconut in medium bowl until dough forms. Divide into 6 equal pieces. Press each piece onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Chill crusts 30 minutes. do ahead Can be made 1 day ahead. Cover and chill.
2

Instruction 2

Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.
3

Instruction 3

Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices. Transfer to bowl; cover and refrigerate.
4

Instruction 4

Pour lime juice into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, about 2 minutes. Remove from heat. Whisk in condensed milk, then spiced mango puree. Divide filling among cooled crusts. Chill at least 3 hours and up to 5 hours.
5

Instruction 5

Using electric mixer, blend egg whites and coarse salt in large bowl. Gradually add 1 1/2 cups powdered sugar; beat until stiff peaks form, about 5 minutes.
6

Instruction 6

Spoon meringue atop tartlets or pipe atop tartlets using pastry bag fitted with large star tip. Using butane torch, lightly brown meringue. (Alternatively, place tartlets in 500°F oven until meringue is golden in spots, watching carefully to prevent burning, about 3 minutes.) Garnish with remaining mango slices and mint sprigs.
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