My Easy Mango and Lime Tarts are made using flaky melt in your mouth short crust pastry filled with a smooth cream of mango and lime and topped with sweet pieces of mango and sprinkles of lime zest, an homage to two of my favourite ingredients and so easy to make too!
This Sunday is Mother’s Day and although we’re the only childless couple among my friends we’re still getting together with them to celebrate it (our kids are fury and have 4 legs).
Still in my Spring mood I wanted to do something that reflected the colours of Spring, something light, fresh, easy of course, and delicious, voila! and there came my Mango and Lime Tarts!
I’m going to let you in a secret of mine, I am very competitive when it comes to cooking for friends, and although I’ve been told (by them) not to expect the same quality of cooking when they cook, I still make it like my life depended on it!
And these Mango and Lime Tarts could not be different. They are so easy to make, but my friends don’t know that, unless of course they come and read this post, in which case I don’t think is going to be much of a surprise.
PRINT THE RECIPE
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!
- 1 tsp Granulated gelatin
- 2 tbsp Water
- 250 gr Fresh sweet mango
- 2 tbsp Powder sugar/icing sugar
- 250 ml Double cream
- 2 Limes unwaxed
- 500 gr Short crust pastry shop bought
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Extend the dough using a rolling pin until is about 3mm thick. Using a round cookies cutter cut round shapes using all the dough
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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
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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
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Bake in a preheated oven for 15 minutes at 180 degrees C. Once beaked remove the parchment paper from all the tarts and put back in the oven for 10 minutes at 120 degrees C
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Once done place each tart on a cooling rack as soon as they are out of the oven.
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FOR THE CREAM
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Add 1 tsp of granulated gelatin on to a bowl with 1 tbsp of cold water and mix well. Once the gelatin has gone thick add 1 tbsp of hot water and continue to dissolve the gelatin, set aside.
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In a blender or food processor blend the mango until a smooth pure. Add the gelatin to the mango and blend again until both ingredients are well combined and set aside
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In a stand alone mixer or using a hand held electric whisker whip the cream with 2 tbsp of powder sugar until getting stiff picks
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Add the mango pure to the cream and mix well. Add the zest of 1 lime to the cream and mix again
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With the pieces left from previously cutting the mango, cut 1 to 2 pieces into small squares and set aside.
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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.
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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
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Next day using a piping bag add more cream on top swirling around the tart as shown on the VIDEO RECIPE
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Finish by adding 3 pieces of sweet mango for decoration and sprinkling more lime zest. I also like to add a small mint leaf on one side.
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ENJOY!!
- Each muffin space in my tin is 7cm in diameter and I used a 10cm in diameter cookie cutter.
- I prefer to make the tarts and cream the day before to give the gelatin and cream to be more a mousse like texture, but if you're short of time you can make them the same day.
- You can use granulated or caster sugar instead of powder but I prefer the latter because it dissolves easily and quicker that caster or granulated reducing the risk of sugar grains in the cream
- Don't know How to Peel and Cut Mango, here;s my VIDEO TUTORIAL
WATCH HOW TO MAKE EASY MANGO AND LIME TARTS
Mango is one of our traditional fruits, I mean, really traditional. I think 90% of the trees in Caracas are mango trees so when in season the whole city is full of mangoes, wherever you walk!
Roads, gardens, parks, everywhere has squashed mangoes, green, yellow, big or small, there aren’t enough people in the city to eat all the mangoes these trees produce, so of course, we have lots of recipes with mangoes.
HOW TO PEEL AND CUT MANGO
Every time I tell someone about how many mangoes we have in Venezuela the first thing I get is.. “Do you think you can show me to peel and cut a mango properly?” To be honest not the first question I would have thought someone would ask me, I was looking more towards, “so what delicious recipe do you have?” Anyhow… if you’re one of those that have problems peeling and cutting a mango, here’s my video tutorial on How to Peel and Cut Mango.
So guys I hope you like this recipe and I hope you enjoy it as much as I did making it. Leave your comments below and rated. If you make these Easy Mango and Lime Tarts send me your pictures on Instagram by tagging me #miterrunofood I love love to see all your creations!
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See you next week with another yummy recipe…. HAPPY COOKING!
