1 1/4 pounds Lemon Curd (Lime Curd Variation)
18 ounces Sweet Almond Tart Dough (Coconut variation)
(fully baked into 12 tartlet shells, 2 1/2 inches each)
6 Mangos, peeled
5 ounces Tart Glaze (Neutral)
2 1/2 ounces Mango purée
1/2 fluid ounce Lime juice
Crème Chantilly (Chantilly Cream), as needed
Chocolate decorations, as needed
Yield: 12 Tarts
1. Using a pastry bag fitted with a medium plain tip, pipe the Lime Curd into the tart shells filling to the rim of the tarts. Refrigerate or freeze the tarts until the curd is firm, about 1 hour.
2. Cut the mangoes into small dice, 1/4 inch, (6 millimeters) square. Arrange the mango cubes over the surface of the curd.
3. Dissolve the neutral glaze with the mango purée and the lime juice. Cool to lukewarm then brush the fruit with the glaze.
4. Using a piping bag fitted with a large star tip pipe a rosette of crème Chantilly in the center of each tart. Garnish the rosette with a chocolate decoration.
Yield: 12 Tarts
18 ounces Sweet Almond Tart Dough (Coconut variation)
(fully baked into 12 tartlet shells, 2 1/2 inches each)
6 Mangos, peeled
5 ounces Tart Glaze (Neutral)
2 1/2 ounces Mango purée
1/2 fluid ounce Lime juice
Crème Chantilly (Chantilly Cream), as needed
Chocolate decorations, as needed
Yield: 12 Tarts
1. Using a pastry bag fitted with a medium plain tip, pipe the Lime Curd into the tart shells filling to the rim of the tarts. Refrigerate or freeze the tarts until the curd is firm, about 1 hour.
2. Cut the mangoes into small dice, 1/4 inch, (6 millimeters) square. Arrange the mango cubes over the surface of the curd.
3. Dissolve the neutral glaze with the mango purée and the lime juice. Cool to lukewarm then brush the fruit with the glaze.
4. Using a piping bag fitted with a large star tip pipe a rosette of crème Chantilly in the center of each tart. Garnish the rosette with a chocolate decoration.
Yield: 12 Tarts
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