Mini Mango and cream Tarts(Eggless)
"Every summer has a story."
Summer has been here for a while, paving way to lovely cloudy skies now(and lots of humidity) but I have been busy with exams. (Sad, I know) But now that they are over (and I'm super happy) I can do a lot of fun stuff. So you guys can expect a rain of different posts here that you would love. And I'll be keeping them really simple and yummy so that you all could follow.
You love mangoes? I really do. You probably know that already. I had done a post on a different Mango Tart last year also (find it here). And I bring to you their mini and creamy versions. Its like when you have lived in Delhi your whole life you are bound to love mangoes and I love experimenting with seasonal fruits. And so this is one of those which turned out to be really tasty.
Below is the pictorial representation of the process.(Omg that sounds right out of a middle school science book)
For Tart Crusts -
Find the ingredients and recipe for the crust here. Its the same as the one I used in my Mango Mousse Tart.
For Filling and Topping-
Mango (cut in small squares) 1 mango
Whipped cream(sweetened, any added flavour) 1 cup
Candied Cherries, chocolate balls(any other topping of your choice) 10-12
RECIPE
1) Make the tart crust dough by mixing the crust ingredients as per the recipe here.
2) Make small balls out of this dough and flatten them with a rolling pin.
3) Put them in tart moulds or normal cupcake mould (the dough should cover half the cupcake mould's height) and prick them with a fork (so that they don't rise and remain flat).
4) Pre-heat the oven at 200°C. Bake the tarts for about 10-13 minutes (till they are golden).
5) Once they are cooled, remove them from the moulds and put the chopped mango pieces into them.
6) On top of it put a spoon of whipped cream-sweetened and any flavour/colour you like. (You could also pipe them but putting a dolop is easier, quicker and also gives a nice raw look.)
7) Top this with candied cherries, chocolate balls, colourful sprinkles or any other topping you like.
Serve the tarts chilled. Hope you find them super yummy and easy and enjoy an amazing dessert this mango season.
Happy eating. ☺
Summer has been here for a while, paving way to lovely cloudy skies now(and lots of humidity) but I have been busy with exams. (Sad, I know) But now that they are over (and I'm super happy) I can do a lot of fun stuff. So you guys can expect a rain of different posts here that you would love. And I'll be keeping them really simple and yummy so that you all could follow.
You love mangoes? I really do. You probably know that already. I had done a post on a different Mango Tart last year also (find it here). And I bring to you their mini and creamy versions. Its like when you have lived in Delhi your whole life you are bound to love mangoes and I love experimenting with seasonal fruits. And so this is one of those which turned out to be really tasty.
Below is the pictorial representation of the process.(Omg that sounds right out of a middle school science book)
So those were the really simple and yummy Mini Mango Tarts. The best part is that you don't need a lot of effort and they turn out really cute and colourful. And your guests are going to love the small treats.
Find the complete recipe with ingredients below and run to your kitchen to make these now! Hope you love them as much as I do. ☺
MINI MANGO TARTS
INGREDIENTSFor Tart Crusts -
Find the ingredients and recipe for the crust here. Its the same as the one I used in my Mango Mousse Tart.
For Filling and Topping-
Mango (cut in small squares) 1 mango
Whipped cream(sweetened, any added flavour) 1 cup
Candied Cherries, chocolate balls(any other topping of your choice) 10-12
RECIPE
1) Make the tart crust dough by mixing the crust ingredients as per the recipe here.
2) Make small balls out of this dough and flatten them with a rolling pin.
3) Put them in tart moulds or normal cupcake mould (the dough should cover half the cupcake mould's height) and prick them with a fork (so that they don't rise and remain flat).
4) Pre-heat the oven at 200°C. Bake the tarts for about 10-13 minutes (till they are golden).
5) Once they are cooled, remove them from the moulds and put the chopped mango pieces into them.
6) On top of it put a spoon of whipped cream-sweetened and any flavour/colour you like. (You could also pipe them but putting a dolop is easier, quicker and also gives a nice raw look.)
7) Top this with candied cherries, chocolate balls, colourful sprinkles or any other topping you like.
Serve the tarts chilled. Hope you find them super yummy and easy and enjoy an amazing dessert this mango season.
Happy eating. ☺
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