Mini tartlets styled in Arsenal colors with rich chocolate filling and glossy mango topping for a bold match-day dessert.
ABy Annebala
Servings
8
1.25 cup all-purpose flour
0.25 cup powdered sugar
0.5 cup unsalted butter
1 piece egg yolk
1 pinch salt
6 oz dark chocolate
0.75 cup heavy cream
0.75 cup mango puree
1 tsp cornstarch
1 tbsp water
1 piece fresh mango
Calories
430 kcal
Protein
5g
Carbs
35g
Fat
31g
Fiber
3g
Sugar
15g
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Tart Shells
1. Mix all-purpose flour, powdered sugar, and salt in a bowl. Rub in unsalted butter until the mixture looks like fine crumbs, then mix in egg yolk until a dough forms. Press together gently without overworking.
1.2 cup all-purpose flour,
0.2 cup powdered sugar,
0.5 cup unsalted butter,
1 piece egg yolk,
1 pinch salt
2. Divide the dough among 8 mini tartlet tins or a muffin tin, pressing it evenly over the base and up the sides. Chill for 20 minutes while heating the oven to 190C.
3. Prick the bases with a fork and bake until lightly golden and firm, 12 to 15 minutes. Cool completely before filling.
Fillings
4. Place dark chocolate in a heatproof bowl. Heat heavy cream just to a simmer, pour it over dark chocolate, let stand for 1 minute, then stir until smooth and glossy.
6 oz dark chocolate,
0.8 cup heavy cream
5. Spoon the chocolate mixture into the cooled tart shells and chill until just set, about 20 minutes.
Mango Topping
6. Whisk mango puree, cornstarch, and water in a small saucepan. Cook over medium heat, stirring, until thickened and glossy, 2 to 4 minutes. Let it cool until warm, not hot.
0.8 cup mango puree,
1 tsp cornstarch,
1 tbsp water
7. Spoon the mango mixture over the chocolate layer in each tartlet, spreading gently into an even top layer. Chill until fully set, about 30 minutes.
To Finish
8. Cut fresh mango into thin slices or small cubes and arrange on top of the tartlets in bold red-and-gold inspired patterns before serving.
1 piece fresh mango
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