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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Caribbean ingredients make these beautiful little tarts something special. Ingredients:
2 cups all purpose flour |
2 cups powdered sugar, divided |
3/4 cup (1 1/2 sticks) unsalted butter, melted, lukewarm |
3 tablespoons sweetened flaked coconut |
3 large ripe mangoes, peeled, pitted, sliced, divided |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/3 cup fresh lime juice |
1 envelope unflavored gelatin |
1 (14-ounce) can sweetened condensed milk |
6 large egg whites |
pinch of coarse kosher salt |
6 fresh mint sprigs |
Directions:
1. Preheat oven to 350°F. Using fork, mix flour, 1/2 cup powdered sugar, melted butter, and coconut in medium bowl until dough forms. Divide into 6 equal pieces. Press each piece onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Chill crusts 30 minutes. do ahead Can be made 1 day ahead. Cover and chill.
2. Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.
3. Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices. Transfer to bowl; cover and refrigerate.
4. Pour lime juice into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, about 2 minutes. Remove from heat. Whisk in condensed milk, then spiced mango puree. Divide filling among cooled crusts. Chill at least 3 hours and up to 5 hours.
5. Using electric mixer, blend egg whites and coarse salt in large bowl. Gradually add 1 1/2 cups powdered sugar; beat until stiff peaks form, about 5 minutes.
6. Spoon meringue atop tartlets or pipe atop tartlets using pastry bag fitted with large star tip. Using butane torch, lightly brown meringue. (Alternatively, place tartlets in 500°F oven until meringue is golden in spots, watching carefully to prevent burning, about 3 minutes.) Garnish with remaining mango slices and mint sprigs.
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