Spicy mango tartlets

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    SWEET DOUGH
    ALMOND CREAM
    MASCARPONE CREAM
    SPICY MANGO GELÉE
  2. SWEET DOUGH

    Ingredients

    • Flour - 250 g
    • Butter - 150 g
    • Icing sugar - 95 g
    • Almond powder - 30 g
    • Egg - 1
    • Vanilla - QS
    • Salt - 1 pincée

    Blend together the butter at room temperature, the icing sugar, the salt, the egg, the vanilla and the almond powder. Sieve the flour and lightly fold it into the mixture. Place the mixture in the refrigerator. Line the tart pans and bake the crust lightly (half bake).

  3. ALMOND CREAM

    Ingredients

    • Almond powder - 150 g
    • Caster sugar - 150 g
    • Butter - 150 g
    • Egg - 150 g

    Mix gently all the ingredients together. Spread a thin layer of the almond cream on the

    lightly pre-baked crusts. Bake them again in the oven at 180°C for seven minutes in order to thicken the almond cream. Place aside.
  4. MASCARPONE CREAM

    Ingredients

    • Mascarpone - 125 g
    • Sugar - 5 g
    • Whipped cream - 45 g
    • semi-candied orange - 5 g

    Beat the mascarpone with 1/3 of the whipped cream and the sugar. Whip the rest of the

    cream and incorporate into the mascarpone to create on even mixture. Cast into domes
    of 35 cm in diameter. Freeze.
  5. SPICY MANGO GELÉE

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 375 g
    • Caster sugar - 10 g
    • Gelatine leave - 10 g
    • Mango (dice) - 75 g

    Plunge the gelatine in cold water. Heat 1/3 of the fruit puree, dissolve the melted gelatine in it and add the rest of the puree and the diced mango. Leave the mixture to thicken slightly before casting it into the tarts. Lay the gelatin mixture into the prepared mascarpone rounds and freeze.

    In this step

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