Imagine a sunny afternoon, the kind that beckons you to create something vibrant and delightful. As I scoured my pantry and stumbled upon matcha powder and ripe mangoes, I had an epiphany: why not transform these ingredients into stunning tartlets? The addition of coconut whipped cream would elevate the dish into a tropical dreamland. Let’s embark on this culinary adventure, utilizing a few modern techniques and gadgets along the way!
Ingredients
For the Tartlet Shells:
– 1 ½ cups almond flour
– ¼ cup coconut flour
– 2 tbsp powdered sugar
– ¼ tsp salt
– 6 tbsp cold coconut oil (solid, not melted)
– 1 egg yolk
– 2 tbsp cold water
For the Matcha Filling:
– 1 cup coconut cream (chilled)
– 2 tbsp matcha powder
– ¼ cup honey or maple syrup
– 1 tsp vanilla extract
– 2 tbsp cornstarch
– ½ tsp agar-agar (optional for added firmness)
For the Mango Topping:
– 1 ripe mango, peeled and diced
– 1 tbsp lime juice
– Fresh mint leaves for garnish
For the Coconut Whipped Cream:
– 1 cup chilled coconut cream (the solid part)
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Instructions
Prepare the tartlet shells by combining almond flour, coconut flour, powdered sugar, and salt in a mixing bowl. Use a pastry cutter or your fingers to work in the cold coconut oil until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg yolk and cold water. Gradually add this to the flour mixture, stirring until a dough forms. If the mixture is too crumbly, add a teaspoon of water at a time until it holds together.
Press the dough into a tartlet pan or mini tartlet molds, ensuring an even layer across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Chill in the refrigerator for at least 30 minutes while preheating the oven to 350°F (175°C).
Once chilled, bake the tartlet shells for 12-15 minutes or until golden brown. Remove from the oven and let them cool completely.
For the matcha filling, in a mixing bowl, combine the chilled coconut cream, matcha powder, honey (or maple syrup), vanilla extract, cornstarch, and agar-agar (if using). Using an immersion blender, blend until smooth and well combined. This gadget ensures a silky texture that’s hard to achieve by hand.
Pour the matcha mixture into the cooled tartlet shells and refrigerate for at least 2 hours until set.
While the tartlets are chilling, prepare the mango topping by tossing the diced mango with lime juice in a bowl. This will enhance the natural sweetness and bring a slight tang.
To create the coconut whipped cream, scoop the solid part of the chilled coconut cream into a mixing bowl. Using a hand mixer, whip until light and fluffy. Add powdered sugar and vanilla extract to taste, and continue to whip until combined.
Once the tartlets are set, top each with a generous spoonful of the mango mixture. Finish with a dollop of coconut whipped cream and garnish with fresh mint leaves for a pop of color.
Serve these whimsical matcha and mango tartlets at your next gathering or enjoy them as a personal treat. The vibrant green matcha against the golden mango creates a stunning visual, while the tropical flavors will transport your taste buds to paradise. Enjoy your sweet adventure!