Mini Mango Blossom Tarts
- āā
- āā
- āā
- āā
- āā
Recipe Intro From joyfulhomecooking
Spring has sprungš, and I think you know what that means—it’s time for the Easter dessert recipe series by yours truly!
Easter celebrates spring in all its glory, so I thought Mango š„ Blossom Tart would be the perfect choice to kick off this series. It’s the perfect way to add tropical š“ vibes to your dinner table.
- Recipe Card
Recipe Card
ingredients
For the Tart Shells
- 1 1/4 cups plain white flour
- 1/2 tablespoon superfine sugar
- 1/4 teaspoon fine sea salt
- 5 1/2 tablespoons vegan butter
- 3 1/2 tablespoons ice water
ingredients
For the Mango Curd
- 2 cups mango, cut into cubes
- 1 cup canned coconut milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon agar-agar powder
Method
Step 1
Put the flour, sugar, and salt in a food processor and pulse a few times until mixed well.
Step 2
Add the vegan butter and run the food processor until the mixture resembles a coarse, sandy meal.
Step 3
Slowly drizzle in 3-4 tablespoons of ice-cold water while the food processor is running.
Step 4
Take the dough (it should still be crumbly) and gather it into a ball before patting it into a disc.
Step 5
Wrap and cover it in cling film and refrigerate for at least 1 hour.
Step 6
Lightly dust a clean counter and remove the dough from the fridge. Allow it to sit for 10-15 minutes.
Step 7
Unwrap and dust the surface of the dough with a little flour.
Step 8
Roll out the dough with a rolling pin and use a cookie cutter to make multiple flower shapes.
Step 9
Place each flower on a prepared pan and press the center part using a round spoon with a deep hole to make a vessel base.
Step 10
Place the pan into the freezer for at least 1 hour.
Step 11
Preheat the oven to 175Ā°C.
Step 12
Remove the tin from the freezer and prick the base of the pastry with a toothpick.
Step 13
Place in the oven to bake for 20 minutes.
For the Vegan Mango Curd
Step 1
Add mango, coconut milk, vanilla, and maple syrup to your blender and blend on high speed until itās smooth and creamy.
Step 2
Add the mixture to a saucepan and bring it to a boil.
Step 3
When it starts boiling, whisk in the agar-agar mixture and keep stirring for a minute or until it thickens.
Step 4
Remove from the heat and pour the curd into the tart base.