Alive and Cooking
 

Mango and Chocolate Tartlets

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Ingredients

1 can (425g) of mangoes, drained
250g milk chocolate
4 egg yolks
100ml cream
100g rice flour
2 sheets shortcrust pastry
Canola spray

Method

1. Grease muffin tray with canola spray. Cut shortcrust pastry into circles to fit bottom of muffin tray. Blind bake the tartlets at 160 degrees for 5 minutes.

2. Slice the mango as thin as you can and line each pastry case with it.

3. Melt the chocolate and cream together, then allow to cool.

4. Stir the egg yolks and rice flour into the chocolate until combined, then pour into the mango- lined tartlets and bake at 200 degrees for 15-20 minutes.

 

Mango and Chocolate Tartlets