{Chocolate Mango Mini Tarts}
Serves:: 6-8 mini tarts
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg
  • 300g all-purpose flour
  • ¼ teaspoon salt
Chocolate raspberry cremeux:
  • 3 egg yolks
  • 50g white sugar
  • 80ml heavy cream
  • 80ml raspberry puree
  • 115g dark chocolate, chopped (70%+)
  • 30g butter
Mango insert:
  • 1 small, but ripe mango, peeled and cubed
  • 50g sugar
  • 1 tablespoon lemon juice
White chocolate mousse:
  • 2 egg yolks
  • 40g sugar
  • 20ml water
  • 100g white chocolate, melted
  • 200ml heavy cream, whipped
  • 3g gelatin+15ml cold water
  • 1 teaspoon vanilla extract
White chocolate glaze:
  • 100ml heavy cream
  • 130g white chocolate, chopped
  • 2g gelatin+10ml cold water
Matcha streusel:
  • 25g butter, melted
  • 50g all-purpose flour
  • 1 tablespoon powdered sugar
  • 1 pinch salt
  • 1 teaspoon matcha powder
  1. Mix the butter and powdered sugar in a bowl until creamy. Stir in the egg and mix well.
  2. Add the flour and salt and mix to form a dough.
  3. Wrap the dough into plastic wrap and refrigerate for 30 minutes. Transfer on a floured working surface and roll into a thin sheet. Cut small rounds of dough and transfer in your mini tart pans, pressing the dough slightly on the bottom and edge of the pans.
  4. Bake the crusts in the preheated oven at 180C - 350F for 10-12 minutes until golden brown on the edges. Allow to cool.
Chocolate raspberry cremeux:
  1. Bring the cream and raspberry puree to the boiling point in a saucepan.
  2. In a bowl, mix the egg yolks and sugar until pale and creamy.
  3. Gradually pour in the hot cream and mix well then transfer in the saucepan and place over low flame. Cook for 2-3 minutes until it begins to thicken and it coats the back of a spoon. Don't let it boil and bubble up, just slowly heat it.
  4. Remove from heat and stir in the chocolate. Mix until melted and smooth then add the butter and mix well.
  5. Allow the cremeux to cool slightly then spoon it into the baked tart crusts. Place in the fridge to set.
Mango insert:
  1. Mix all the ingredients in a saucepan and place over low heat. Cook for 5 minutes until softened then puree the mixture in a blender.
  2. Spoon the mango puree into small dome molds (3cm diameter) and freeze for a few hours.
White chocolate mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the sugar and water in a saucepan and bring to a boil. In the meantime, mix the egg yolks until pale. Pour in the hot sugar syrup, mixing all the time. Continue mixing for 5 minutes until fluffy and pale.
  3. Melt the gelatin and mix it with the egg yolks then add the vanilla.
  4. Stir in the melted chocolate then allow to cool to room temperature.
  5. Fold in the whipped cream.
  6. Spoon 2-3 tablespoons of mousse into your dome molds (7cm diameter). Place one small mango dome inside and top with the remaining mousse.
  7. Freeze the mousse domes for a few hours.
White chocolate glaze:
  1. Heat the cream to the boiling point. Remove from heat and stir in the chocolate. Mix until smooth.
  2. Bloom the gelatin in water for 10 minutes then melt it and stir it into the glaze. Place aside.
Matcha streusel:
  1. Combine all the ingredients in a bowl and mix until grainy.
  2. Spread the mixture on a baking sheet and bake for 10 minutes at 180C-350F just until dried out and crunchy. Allow to cool before using.
To finish the tarts:
  1. Remove the white chocolate mousse domes from the mold and place them on a wire rack while still frozen. Top each dome with white chocolate glaze.
  2. Carefully pick the domes up with a spatula and place them over the tart crusts that have been filled with cremeux earlier.
  3. Decorate the sides of the tarts with matcha streusel.
  4. Place in the fridge before serving.
Recipe by Pastry Workshop at https://pastry-workshop.com/chocolate-mango-tartlets-tarte-cu-ciocolata-si-mango/