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December 17, 2017

These tartlets are the perfect dessert to serve over this festive season. They have a light, luscious texture, with a delicious tropical flavour of mango and coconut. The ideal treat for these hot summer days.



1 1/2 cups tennis biscuits, crushed

5 tbsp butter, melted


2 tbsp butter

2 tbsp flour

2 tbsp sugar

1 cup mango, blitzed

1 cup coconut milk

2 egg yolks



1Mix the crushed biscuits and melted butter together in a bowl, until the ingredients are well incorporated.

2Press the mixture into 10cm tartlet tins, making sure to cover the sides as well.

3Place the tins into a preheated, 180 C oven, for 10-12 mins. Remove them from the oven and allow to cool.


1Melt the butter in a saucepan over a moderate heat

2Whisk in the flour, combine well.

3Stir in the coconut milk, mango purée and sugar. Keep stirring over a moderate heat, till the contents thicken. Remove from the heat.

4Whisk the egg yolks in a bowl and once the mango and coconut milk mixture has cooled a little, stir the egg yolks into this, making sure it is well combined.

5Pour this mixture into the pre-prepared tartlet bases, then bake in a preheated, 190 C oven, for about 10 mins. Remove from the oven and allow to cool.

6Refrigerate the tartlets for a couple of hours before serving. Decorate, with slices of fresh mango and serve with some whipped cream.