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.
Ingredients
Directions
Ingredients
For the Base:
1 1/2 cups tennis biscuits, crushed
5 tbsp butter, melted
For the Filling:
2 tbsp butter
2 tbsp flour
2 tbsp sugar
1 cup mango, blitzed
1 cup coconut milk
2 egg yolks
Directions
For the Base:
Preheat oven to 180℃.
Mix the crushed biscuits and melted butter together in a bowl, until the ingredients are well incorporated
Press the mixture into 10cm tartlet tins, making sure to cover the sides as well
Place the tins into a preheated 180℃ oven for 10-12 mins
Remove them from the oven and allow to cool
For the Filling:
Melt the butter in a saucepan over a moderate heat Whisk in the flour, combine well.
Stir in the coconut milk, mango purée and sugar. Keep stirring over a moderate heat, till the contents thicken. Remove from the heat.
Whisk 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.
Pour 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.
Refrigerate the tartlets for a couple of hours before serving.
Decorate, with slices of fresh mango and serve with some whipped cream.
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