Sesame tartlets with coconut cream
30
18
6 tartlets
No
Ingredients
- 1 large mango
- 6 raspberries
- 6 mint leaves
For the tartlets crust:
Preparation
Side-by-side mode- In a casserole, heat coconut milk at medium heat until simmering. Remove from heat.
- In a bowl, whisk yolks with sugar until the mixture whitens.
- Add flour and cornstarch.
- Pour coconut milk while stirring, then add vanilla and zests. Set the preparation inthe casserole. Heat at medium heat and stir until boiling. Let cool down and refrigerate.
- Preheat oven at 190 C (375 F).
- In a bowl, mix dry ingredients fro the dough. Gradually add butter and water. Stir until obtaining a ball of dough.
- Over a floured surface, lower the dough then, with a cookie cutter of 11 cm (4 ½ inches) of diameter, and cut four circles. Set circles into tartlets molds of 8 cm (3¼ inches) and stick the bottom with a fork. Oven bake for 18 to 20 minutes. Remove from oven and cool down entirely before unmolding.
- Spread coconu cream into the tartlets.
- Slice the mango into thin slices with a peeler. Set mango slices over the coconut cream to form a rose. Set a raspberry at the center of each roses and garnish with a leaf of mint.
