So we had a mango just casually hanging around our fruit bowl, like you do. It had been there a while, not doing a lot apart from exuding mango-y-ness. (It’s a word, alright?). I was going to make me some badass mango chutney but after some research found that one measly mango was nowhere near enough. After a little further digging I unearthed these beauties. So, if it ever so happens that a mango casually wanders into your life and you’re not really sure what to do with it, you could do a lot worse than sticking it in one of these scrummy yummies. You will need to do these over two days, so bare that in mind!
Makes approx. 36 mini tarts.
180g plain flour
80g icing sugar
45g ground almonds
pinch of salt
1 tspn vanilla essence
Get your butter out of the fridge (or, y’know, wherever you happen to keep it) and leave out to soften for a few minutes. Sieve the flour, icing sugar, ground almond, salt and polenta into a large bowl. (If you don’t have polenta, ground semolina would also work – it gives the pastry a nice texture, a crunch). Cut the butter into chunks and add to the dry ingredients, forming crumbs with your finger tips. Whisk up the egg and add a bit at a time to the mix, either stirring in with a spoon or mixing in with your fingers. Work until it comes together into a ball, adding more flour if the mixture is too wet or water if it’s too dry – only a little at a time though.
Wrap your pastry ball in cling film and stick in the fridge. I left mine over night simply because I also had to wait for my curd to set…and talking about curd…here’s the recipe, stolen (and slightly edited) from smittenkitchen.
70g caster/granulated sugar
3 tablespoons lime juice
2 tablespoons lemon juice
pinch of salt
4 egg yolks
Peel your mango. Mine was ripe so I was able to peel it with a peeler (crazy times) though apparently you will usually need a sharp knife. Cut into small segments and throw in a metal/glass bowl. Add the sugar, lemon and lime juice, sugar and salt and mash up roughly with a fork. If you have one, use a hand-held blender (a “zhuhzher” in the world of J&W) to reduce to a thick, smooth pulp. If not mash with a fork then strain through a sieve.
Zhuhzh, sorry, whisk in the egg yolks until completely mixed then stick the bowl over a saucepan of simmering water. Continually stir for 10-15 minutes, or until the mixture gets thicker. If you have a food-thermometer, the magic number you’re after is 170oF/75oC. Take the mango-y-goodness off the heat and add the butter in 4-5 small chunks, stirring each one until fully melted and mixed before adding the next. Stick the mixture in the fridge overnight.
(On eating I think this was quite sweet, so I would lower the sugar in future and increase the lemon and lime).
cereal bowl of raspberries
squeeze of lemon juice
(sprinkling of sugar)
Smush the raspberries through a sieve into a saucepan with the back of a large spoon, making sure no pips get in. You can get a surprising amount of liquid out of them, so keep smushing for a good few minutes. Squeeze in the lemon juice and sprinkle on just a little sugar and give it a quick mix through. Reduce down to a thicker, gloopy sauce.
Don’t You Just Love It When a Pudding Comes Together
Heat the oven to 350oF/180oC/gas mark 4. Roll out the pastry until it is approximately the thickness of a pound coin. Use a cookie cutter/glass/suitable cutting implement to cut out 25-35 3 inch rounds and stick each into a tart mould. I don’t have any of these, so mine went into 3 pre-buttered shallow muffin trays. Line each tart with parchment paper and a few baking beans (rice is a good substitute, though has the potential to get everywhere!).
Blind bake for 10-15 minutes, until brown. Remove from moulds and leave to cool in the tin for a few minutes before removing the beans and sticking them on a cooling rack.
After a few minutes line each pastry case with a thin layer of raspberry smush, then a thicker layer of mango curd. If you fancy, add an artistic raspberry swirl in the top of the curd – a cocktail stick is perfect for this.
Top with a couple of fresh raspberries/blueberries/any berry you fancy. Stick back in the fridge. Tadahhhh. Mangoodness.
You *could* whip up some meringue with the egg whites you have, but I’m lazy and not that big a fan of meringue so I…err…didn’t.
P.S. My cat is called Mango. Please do not use my cat in your recipe. I’m not sure he’d appreciate it.