And chocolate, too...
I don't have very much to say about these tarts except for the fact that they are scrumptious.
And fun and cute and yum and everything really nice.
My mum had the genius idea of making a tulip shape out of the mango slices, and pairing two tarts to make 'Chocolate Tulip'! New logo B)
I made them for a potluck lunch I had with two of my loveliest friends, and everything about it was perfect. My mum taught me the tips and tricks of dealing with pastry dough in Mumbai's heat; I discovered a pastry cream recipe that I'm probably going to use forever; I had a blast with my mum decorating and photographing the little tarts (yes, I took a lot of photos... but it'd be a crime not to :p); we had a long lunch of my friends' beautifully fresh roasted vegetable couscous and addictive tzatziki dip; and last but not least, everyone loved the tarts.
I made the chocolate ones for one friend and my sister, and the mango ones for my other friend, my family and myself. With this year's heat wave I have found myself converted to fruit desserts. Until recently I would likely have reached for the most chocolatey thing possible, but after our Torta di Nada, natural watermelon ice cream, and these tarts, I have a newfound appreciation of the lightness, freshness and flavours of non-chocolate desserts and I can't wait to experiment more with them.
Upon sinking her teeth into a mango tart, my friend instructed me not to talk to her because she was busy in food heaven. They proceeded to trade tarts, gush over each other's and lick every crumb. Moments like these made me very, very happy.
I can't say I have specific quantities for these tarts, because I mixed and matched recipes.
I used Lottie and Doof's pastry dough recipe (the same one I used in the green pesto pie), which has become the foolproof family favourite.
Bake the empty tart shells first and let them cool. Prepare the ganache/pastry cream (depending on what kind of tart you're making). Keep the pastry cream chilled. Pour the ganache/pastry cream into the shells once they have cooled. If you're preparing this the night before, place the tarts in a covered tray/box and keep them in the fridge. Cut the mango slices fresh (we decorated them the morning of the lunch. Just as a warning, arranging the slices in those small tarts is really tricky. Maybe simple circles would be easier to handle) and keep the tarts refrigerated. Take them out around 15 minutes before serving.
From Lottie + Doof
Note: If the dough is really sticky you may even need to keep it in the freezer for a while before rolling it out, which is what we did. If you have leftover dough you can store it in the freezer for a long time – just let it thaw naturally before using it.
Whisk the flour, sugar, and salt in a large bowl to blend. Add the butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with a fork until the dough holds together when small pieces are pressed between your fingertips, adding more water by teaspoonfuls if the dough is dry. Gather the dough together and wrap it in plastic. Refrigerate the dough at least 30 minutes. It can be made up to two days ahead, but keep it chilled. Let it soften slightly before rolling out. Bake at 450 F or 220 C.
The baking time really depends on your oven – mine is particularly strong, so we had so keep watching it. We put raw kidney beans inside as baking beads to stop the dough from puffing, but removing them became tricky and it might have hampered some of the cooking. If you're baking the tarts in a muffin tray like I did, you may not really need the beads given the small size of the base. If you want to use them just to be safe, try putting some baking paper between the beads and the dough, and take the beads out halfway and let the rest of the dough cook as it is until it's all nice and golden.
From Good House Keeping
Note: When I put the egg-milk mixture back on the fire, the eggs started scrambling almost instantly – I definitely didn't cook it for 2 minutes. I added a drop of milk to loosen it and whisked it frantically, and it worked out fine.
In a 2-quart saucepan, heat the milk to simmering on medium heat.
In a small bowl, whisk the yolks and granulated sugar until blended.
Mix in the cornstarch until smooth.
While constantly beating with a wire whisk, gradually pour about half of the simmering milk into the egg yolk mixture. Pour the egg yolk mixture into the remaining milk in the saucepan and cook, whisking constantly to prevent lumping, until the mixture boils and thickens, about 1 minute. Boil for 1 minute, stirring. Remove the saucepan from the heat; stir in the butter and lime peel. Transfer the pastry cream to a small bowl; the cover surface directly with plastic wrap to prevent a skin from forming, and refrigerate until cold, at least 1 hour.
By Martha Stewart
Place the chocolate in a large mixing bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream, through a sieve, over the chocolate. Stir until smooth and creamy in texture. Mix in the vanilla.