Mini Mango Mousse Tarts

Mango Mousse Tarts Recipe with Almond Crust and Rum-Infused Mango Topping

Preparation time: 1 hour 45 minutes | Cooking time: 40 minutes | Servings: 12

Introduction

Mini Mango Mousse Tarts are a delightful and refreshing dessert that is perfect for any occasion. These tarts are made with a buttery almond pastry crust filled with a light and fluffy mango mousse. The combination of sweet mango and tangy lemon juice creates a burst of tropical flavor in every bite.

History

Mango mousse tarts are a modern twist on traditional fruit tarts. The use of mango in the mousse adds a unique and exotic flavor to the dessert. Mangoes are a popular fruit in many tropical regions and are known for their sweet and juicy taste. By incorporating mango into a mousse filling, this recipe creates a creamy and luxurious dessert that is sure to impress.

Ingredients

PASTRY
0.5 cup butter
0.25 cup sugar
0.5 cup almond paste
1 tsp grated lemon peel
2 large egg yolks
1.5 cup flour
mango MOUSSE
1 envelope unflavored gelatin
0.5 cup water
1 large mango
6 tbsp sugar
2 tbsp lemon juice
1 tbsp rum
0.5 cup heavy cream
1 large egg white

How to prepare

Grease and lightly flour 12 3" tart pans.
For the pastry, use an electric mixer to beat butter, sugar, almond paste, and lemon peel at medium speed until combined.
Add egg yolks and beat at high speed until smooth.
At low speed, gradually add flour and mix until just blended.
Place about 2 tbsp of dough in each tart pan and pat evenly over the bottom and sides.
Prick the bottoms with a fork.
Refrigerate for 1 hour.
Place the tart pans on a jelly roll pan and bake at 300' for 40 minutes.
Cool in the pans for 15 minutes, then carefully remove from the pans and cool completely.
For the mango mousse, sprinkle gelatin over water in a small saucepan to soften. Let it stand for 1 minute.
Melt the gelatin over low heat for about 3 minutes, stirring. Cool to room temperature.
Cut the mango into 1" chunks and puree with 0.25 cup of sugar, lemon juice, and rum.
Add the cooled gelatin and blend. Pour into a large bowl.
Whip the cream with 1 tbsp of sugar until soft peaks form. Fold it into the mango mixture.
Refrigerate until the mixture begins to set, stirring occasionally, for about 45 minutes.
Beat the egg white with the remaining 1 tbsp of sugar until stiff. Gently fold it into the mango mixture.
Fill each tart with the mango mixture.
Garnish with fresh berries and mint leaves.

Variations

Substitute the mango with other fruits such as strawberries or peaches for a different flavor profile.
Add a splash of coconut milk to the mango mousse for a tropical twist.

Cooking Tips & Tricks

Make sure to refrigerate the tart pans before baking to ensure that the pastry holds its shape.

- Be gentle when folding the whipped cream and egg white into the mango mixture to keep the mousse light and airy.

- Garnish the tarts with fresh berries and mint leaves for a pop of color and added freshness.

Serving Suggestions

Serve the mini mango mousse tarts chilled with a dollop of whipped cream on top for an extra indulgent treat.

Cooking Techniques

Be sure to cool the gelatin mixture to room temperature before adding it to the mango puree to prevent the mousse from becoming lumpy.

- Whip the cream and egg white separately before folding them into the mango mixture to ensure a light and airy texture.

Ingredient Substitutions

If almond paste is not available, you can use almond flour or ground almonds as a substitute.

- Replace rum with vanilla extract for a non-alcoholic version of the recipe.

Make Ahead Tips

The pastry crust can be made ahead of time and stored in an airtight container for up to 2 days. The mango mousse can be prepared a day in advance and refrigerated until ready to assemble the tarts.

Presentation Ideas

Arrange the mini mango mousse tarts on a platter and garnish with a drizzle of mango coulis and a sprinkle of toasted coconut for an elegant presentation.

Pairing Recommendations

Pair the mini mango mousse tarts with a glass of sparkling wine or a fruity cocktail for a refreshing and indulgent dessert experience.

Storage and Reheating Instructions

Store any leftover mini mango mousse tarts in the refrigerator for up to 2 days. To reheat, allow the tarts to come to room temperature before serving.

Nutrition Information

Calories per serving

Each mini mango mousse tart contains approximately 250 calories.

Carbohydrates

Each mini mango mousse tart contains approximately 25 grams of carbohydrates.

Fats

Each mini mango mousse tart contains approximately 12 grams of fats.

Proteins

Each mini mango mousse tart contains approximately 3 grams of proteins.

Vitamins and minerals

Mangoes are rich in vitamins A and C, which are essential for maintaining healthy skin and boosting the immune system. Additionally, mangoes contain potassium, which helps regulate blood pressure.

Alergens

This recipe contains dairy (butter, heavy cream, egg) and nuts (almond paste), which may be allergens for some individuals.

Summary

Mini Mango Mousse Tarts are a delicious dessert option that is relatively low in calories and provides essential vitamins and minerals from the mango filling.

Summary

Mini Mango Mousse Tarts are a delightful and elegant dessert option that is perfect for entertaining or special occasions. The combination of buttery almond pastry crust and creamy mango mousse creates a harmonious balance of flavors and textures that will leave your guests impressed. Enjoy these mini tarts chilled with a cup of tea or coffee for a sweet ending to any meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Mini Mango Mousse Tarts. It was a warm summer day, and I was visiting my friend Maria in her quaint little kitchen. As soon as I walked in, I was greeted by the sweet aroma of fresh mangoes and the sound of Maria humming a tune as she whipped up a delicious dessert.

Maria was known in our circle of friends for her incredible baking skills, and I was always in awe of the beautiful and intricate desserts she would create. That day, she was making these adorable mini tarts filled with a light and airy mango mousse, topped with a slice of fresh mango and a sprinkle of toasted coconut. My mouth was watering just looking at them!

I watched intently as Maria expertly whipped up the mango mousse, explaining each step along the way. She told me that the recipe was passed down to her from her grandmother, who had learned it from a friend many years ago. As she worked, Maria shared stories of her childhood spent in her grandmother's kitchen, learning the art of baking and cooking from the matriarchs of her family.

I couldn't believe how simple the recipe was, yet how elegant and delicious the end result looked. Maria explained that the key to making the perfect mango mousse was to use ripe and juicy mangoes, and to fold the whipped cream gently into the mango puree to keep the mousse light and airy.

After a few hours of chatting and baking, the mini mango mousse tarts were finally ready. Maria carefully plated them on a beautiful serving tray, garnishing each one with a slice of mango and a sprinkle of toasted coconut. The tarts looked like something out of a fancy bakery, and I couldn't wait to try one.

As I took my first bite, I was transported to a tropical paradise. The mango mousse was silky smooth and bursting with the sweet and tangy flavor of fresh mangoes. The buttery crust provided the perfect contrast to the light and fluffy mousse, and the toasted coconut added a delightful crunch. It was like a party in my mouth!

I thanked Maria profusely for teaching me how to make these heavenly mini mango mousse tarts. She smiled and told me that sharing her recipes and knowledge with others was one of her greatest joys, and that she hoped I would pass on the recipe to my own friends and family.

From that day on, mini mango mousse tarts became a staple in my dessert repertoire. I would make them for special occasions, dinner parties, or just for a sweet treat to enjoy on a lazy afternoon. Every time I made them, I would think of Maria and her grandmother, and the legacy of love and delicious food that they had passed down to me.

Now, as I sit in my own kitchen, surrounded by the comforting smells of baking and the memories of loved ones past, I can't help but feel grateful for all the recipes and traditions that have enriched my life. And as I take a bite of a freshly made mini mango mousse tart, I know that the love and care that went into creating this dessert will be shared with all who taste it. For food is not just nourishment for the body, but also for the soul. And in every bite, we can taste the love and memories of those who came before us.