Difference between revisions of "Mini Mango Mousse Tarts"
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* 1/2 cup [[heavy cream]] | * 1/2 cup [[heavy cream]] | ||
* 1 large [[egg]] white | * 1 large [[egg]] white | ||
| − | == | + | == Procedures == |
Grease and lightly [[flour]] 12 3" tart pans. For pastry: With electric mixer, beat [[butter]], [[Granulated sugar|Sugar]], [[almond]] paste and [[lemon peel]] at medium speed until combined. Add [[egg]] yolks and beat at high speed until smooth. At low speed, gradually add [[flour]] and mix until just blended. Place about 2 tbsp. dough in each tart pan and pat evenly over bottom and sides. Prick bottoms with a fork. Refrigerate 1 hour. Place tart pans on a jelly roll pan and bake at 300' for 40 minutes. Cool in pans 15 minutes then carefully remove from pans and cool completely. For [[mango]] mousse: In a small saucepan, sprinkle [[gelatin]] over [[water]] to soften. Let stand 1 minute. Melt over low heat about 3 minutes, stirring. Cool to room temperature. Cut [[mango]] in 1" chunks and puree with 1/4 cup [[Granulated sugar|Sugar]], [[lemon juice]] and [[rum]]. Add cooled [[gelatin]] and blend. Pour into a large bowl. Whip [[cream]] with 1 tbsp. [[Granulated sugar|Sugar]] until soft peaks form. Fold into [[mango]] mixture. Refrigerate until mixture begins to set, stirring occasionally, about 45 minutes. Beat [[egg]] white with remaining 1 tbsp. [[Granulated sugar|Sugar]] until stiff. Gently fold into [[mango]] mixture. Fill each tart with [[mango]] mixture. Garnish with fresh [[Berries]] and [[mint]] leaves. | Grease and lightly [[flour]] 12 3" tart pans. For pastry: With electric mixer, beat [[butter]], [[Granulated sugar|Sugar]], [[almond]] paste and [[lemon peel]] at medium speed until combined. Add [[egg]] yolks and beat at high speed until smooth. At low speed, gradually add [[flour]] and mix until just blended. Place about 2 tbsp. dough in each tart pan and pat evenly over bottom and sides. Prick bottoms with a fork. Refrigerate 1 hour. Place tart pans on a jelly roll pan and bake at 300' for 40 minutes. Cool in pans 15 minutes then carefully remove from pans and cool completely. For [[mango]] mousse: In a small saucepan, sprinkle [[gelatin]] over [[water]] to soften. Let stand 1 minute. Melt over low heat about 3 minutes, stirring. Cool to room temperature. Cut [[mango]] in 1" chunks and puree with 1/4 cup [[Granulated sugar|Sugar]], [[lemon juice]] and [[rum]]. Add cooled [[gelatin]] and blend. Pour into a large bowl. Whip [[cream]] with 1 tbsp. [[Granulated sugar|Sugar]] until soft peaks form. Fold into [[mango]] mixture. Refrigerate until mixture begins to set, stirring occasionally, about 45 minutes. Beat [[egg]] white with remaining 1 tbsp. [[Granulated sugar|Sugar]] until stiff. Gently fold into [[mango]] mixture. Fill each tart with [[mango]] mixture. Garnish with fresh [[Berries]] and [[mint]] leaves. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 14:38, 15 July 2012
Description
Ingredients
- PASTRY
- 1/2 cup butter
- 1/4 cup Sugar
- 1/2 cup almond paste
- 1 tsp. grated lemon peel
- 2 large egg yolks
- 1 1/2 cups flour
- mango MOUSSE
- 1 envelope unflavored gelatin
- 1/2 cup water
- 1 large mango
- 6 tbsp. Sugar
- 2 tbsp. lemon juice
- 1 tbsp. rum
- 1/2 cup heavy cream
- 1 large egg white
Procedures
Grease and lightly flour 12 3" tart pans. For pastry: With electric mixer, beat butter, Sugar, almond paste and lemon peel at medium speed until combined. Add egg yolks and beat at high speed until smooth. At low speed, gradually add flour and mix until just blended. Place about 2 tbsp. dough in each tart pan and pat evenly over bottom and sides. Prick bottoms with a fork. Refrigerate 1 hour. Place tart pans on a jelly roll pan and bake at 300' for 40 minutes. Cool in pans 15 minutes then carefully remove from pans and cool completely. For mango mousse: In a small saucepan, sprinkle gelatin over water to soften. Let stand 1 minute. Melt over low heat about 3 minutes, stirring. Cool to room temperature. Cut mango in 1" chunks and puree with 1/4 cup Sugar, lemon juice and rum. Add cooled gelatin and blend. Pour into a large bowl. Whip cream with 1 tbsp. Sugar until soft peaks form. Fold into mango mixture. Refrigerate until mixture begins to set, stirring occasionally, about 45 minutes. Beat egg white with remaining 1 tbsp. Sugar until stiff. Gently fold into mango mixture. Fill each tart with mango mixture. Garnish with fresh Berries and mint leaves.
