{"id":286338,"date":"2012-03-14T12:50:00","date_gmt":"2012-03-14T11:50:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/mango-chocolate-and-caramelized-coconut-tartlets"},"modified":"2012-03-14T12:50:00","modified_gmt":"2012-03-14T11:50:00","slug":"mango-chocolate-and-caramelized-coconut-tartlets","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/mango-chocolate-and-caramelized-coconut-tartlets\/","title":{"rendered":"Mango Chocolate and Caramelized Coconut Tartlets"},"content":{"rendered":"
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I had two leftover pie shells from the last class I taught, so I wondered what to do with them. And with the sun coming back out, I was craving fresh fruit. So I thought of this chocolate mango and caramelized coconut combination. If some people don’t like the chocolate-mango mixture, you can replace the chocolate cream with a more classic custard! For the chocolate cream, I used Valerie’s Cream<\/a> , changing the proportions just a little to get a slightly firmer consistency for these tarts. For the coconut, it will be, you will see it, of a coconut praline which can be preserved in hermetic box for example, to sprinkle of ice creams! <\/div>\n
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Recipe for 6 mango tarts:<\/h2>\n
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Sweet dough: (there will be some left, in this case you can freeze or halve the proportions!)<\/span><\/span><\/b><\/div>\n
-210g of flour<\/b><\/div>\n
-125g unsalted butter in pieces<\/b><\/div>\n
-25g almond powder<\/b><\/div>\n
-50g beaten egg<\/b><\/div>\n
-1 pinch of salt<\/b><\/div>\n
-35g icing sugar<\/b><\/div>\n
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Chocolate cream:<\/b><\/div>\n
-400g full cream<\/b><\/div>\n
-200g of chocolate noit<\/b><\/div>\n
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-100g of dried grated coconut<\/b><\/div>\n
-100g of sugar<\/b><\/div>\n
-2 large ripe mangoes<\/b><\/div>\n

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Prepare the sweet pastry:<\/i><\/div>\n
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.<\/i><\/div>\n
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 Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!<\/i><\/div>\n
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 Add the beaten egg ahead of time and mix just to incorporate it, but no more!<\/i><\/div>\n
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 Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!<\/i><\/div>\n
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 Roll out the dough quite thinly and line with 8 pie circles  cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!<\/i><\/div>\n
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Cut the excess dough by passing a knife around the circle!<\/i><\/div>\n
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Do the same for all the circles!<\/span><\/i><\/div>\n
Prick the bottom of the dough with a fork on all the circles.<\/span><\/i><\/div>\n
Then place a sheet of cling film(SPECIAL MICRO-ONDE COOKING!!<\/b>) on top of the dough.<\/span><\/i><\/div>\n

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Fill with flour by pressing down to fill the bottom at right angles!<\/i><\/div>\n
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And close like a little bundle.<\/i><\/div>\n
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At this stage, we have small perfectly dark circles!<\/i><\/div>\n
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.<\/i><\/div>\n
Preheat the oven to 180\u00b0C.<\/i><\/div>\n
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Bake for 15 minutes at 180\u00b0C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.<\/i><\/div>\n
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Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.<\/i><\/div>\n
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We then obtain dough bases ready to be filled with delicious chocolate cream!<\/i><\/div>\n
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If you have done the job right, you can see the right angle!<\/i><\/div>\n
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Put the sugar (100g) in a pan with a little water. Bring to a boil at a thick broth.<\/i><\/div>\n<\/div>\n

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Add the coconut.<\/i><\/div>\n

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Mix well and proceed as for a praline. Stir constantly over moderate heat to avoid burning the sugar.<\/i><\/div>\n

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The coconut will caramelize.<\/i><\/div>\n

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You can strain the coconut through a large-hole sieve to remove the larger pieces of sugar if the coconut praline is not perfect.<\/i><\/div>\n
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Put the cream in a saucepan and heat over low heat.<\/span><\/i><\/div>\n

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Bring to a boil. <\/i><\/div>\n
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Weigh the chocolate. I put chocolate, Valrhona manjari. <\/i><\/div>\n

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Put the chocolate in the boiling cream.<\/i><\/div>\n

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Stir constantly over low heat until chocolate is completely melted (1 to 2 minutes).<\/i><\/div>\n

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The cream continues to boil, but the chocolate should melt well. <\/i><\/div>\n

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Pour the chocolate cream over the tartlet bottoms topped with a tablespoon of caramelized coconut.<\/i><\/div>\n
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Put in the fridge for at least an hour to set the cream.<\/i><\/div>\n

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Prepare the mangoes.<\/i><\/div>\n

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Peel mangoes and thinly slice each mango half.<\/i><\/div>\n

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You can put the mango as you wish. I wanted to do a flower but we can do what we want of course!<\/i><\/div>\n

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Sprinkle with caramelized coconut.<\/i><\/div>\n

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Serve chilled and enjoy!<\/i><\/div>\n
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\"Tartelettes<\/div>\n<\/div>\n

Tartelettes Mangue Chocolat et Coco Caram\u00e9lis\u00e9e<\/h2>\n
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Comme il me restait deux fonds de tartelettes du dernier cours que j\u2019avais donn\u00e9, je me suis demand\u00e9 quoi faire avec. Et le soleil revenant, j\u2019ai eu envie de fruits frais. J\u2019ai donc pens\u00e9 \u00e0 cette combinaison chocolat mangue et noix de coco caram\u00e9lis\u00e9e. Si le m\u00e9lange chocolat-mangue ne plait pas \u00e0 certains, on pourra remplacer la cr\u00e8me au chocolat par une cr\u00e8me p\u00e2tissi\u00e8re plus classique! Pour la cr\u00e8me au chocolat, j\u2019ai utilis\u00e9 la Cr\u00e8me Val\u00e9rie<\/a>\u00a0en changeant un tout petit peu les proportions pour obtenir une consistance un tout peu plus ferme pour ces tartelettes. Pour la noix de coco, il s\u2019agira, vous le verrez, d\u2019un pralin de noix de coco qui pourra se conserver en boite herm\u00e9tique pour par exemple, saupoudrer\u00a0des glaces!\u00a0<\/span><\/div>\n
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