Ingredients for Blueberry Mango Tartlets
- Plain Flour
- 6 tbsp (85g) cold unsalted butter
- 2 large egg yolks
- 2-4 tbsp ice water
- 1 cup fresh blueberries, for topping
- 1 ripe mango, thinly sliced, for garnish
- Cream Cheese
- Mango
- Icing Sugar
- Lemon Juice
- Strawberries
- Grand Marnier
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How to Make Blueberry Mango Tartlets
- Lightly grease 6 deep 10cm flan tins.
- In a bowl, sift 1 ½ cups (190g) all-purpose flour. Cut in 6 tbsp (85g) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add 2 large egg yolks and 2-4 tbsp ice water, mixing until the dough just comes together.
- Form the dough into a ball, knead gently on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
- Divide the pastry into 6 equal portions. On a lightly floured surface, roll each portion into a circle large enough to line a tart tin.
- Carefully transfer the pastry to the tins, pressing it into the sides and trimming any excess.
- Place the tins on a baking sheet. Line each pastry shell with parchment paper, fill with pie weights or dried beans, and bake at 190°C (375°F) for 10 minutes.
- Remove the parchment paper and weights. Bake for another 10 minutes, or until the pastry is lightly golden brown.
- Let the tart shells cool completely.
- For the filling, blend together all filling ingredients (see below) until smooth.
- For the strawberry sauce, blend all strawberry sauce ingredients (see below) until smooth, then strain for a smoother consistency.
- Just before serving, fill each cooled tart shell with the mango blueberry filling. Top with fresh blueberries and a drizzle of strawberry sauce. Garnish with sliced mangoes.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
146g
Fat
102g
Carbs
22g
