An absolutely great combination of fruity mango, refreshing starch and short pastry as well as a touch of crisped chocolate. Easy and fast prepared as a dessert for an evening with your family or friends.
Preparation time: 20 minutes (+ 13 minutes Baking time & 30 minutes Resting time) = 63 minutes Total time
[Ingredients title = “Ingredients for 12 tarts”]
- 250 g flour
- 125 g margarine
- 70 g powdered sugar
- 100 g couverture, dark
- 500 g lean starch
- 1 egg
- 1 mango
- 500 g peaches from a can
- 1 pinch vanilla sugar
- 1 pinch salt
- 12 fireproof cups
[Directions title = “That’s how it works”]
- For the dough first mix the flour, margarine, powdered sugar as well as salt and the egg with the hand-held mixer to result in a smooth dough. Whip the dough in a wrapping film and let it rest for 30 minutes in the refrigerator.
- In the meantime, pre-heat the oven to 200 °C (convection: 180 °C). Now, roll out the short pastry and cut out 12 circles with a diameter of approx. 12 cm each. Now you can place the dough circles on the cups (placed upside-down) and press it carefully on top of it. Place the cups, covered with the dough, in the oven for approx. 13 minutes. Let the tarts cool down well, before spreading them with the couverture.
For the glaze: melt the couverture and spread the tarts with it.
- Now you can mix the vanilla sugar for the filling and stir the cream smoothly. Then peel the mango, cut it into small dice, and puree two thirds of the mango together with the peaches and finally add the fruit to the curd.
- As soon as the couverture has dried, you can fill the cream into the tarts and garnish them with the rest of the fruit.
Voilà – bon appétit!