Sesame tartlets with coconut cream

Name: Sesame tartlets with coconut cream
Prep time: 48 min
Cook time: 18 min
Yield: 6 tartlets
Cuisine: Desserts
Ingredients: 1 large mango; 6 raspberries; 6 mint leaves; 1 can of coconut milk of 400 ml; 3 egg yolks; 60 ml (1/4 cup) of sugar; 45 ml (3 tablespoons) of flour; 15 ml (1 tablespoon) of cornstarch; 2 to 3 vanilla drops; 15 ml (1 tablespoon) of lime zest; 250 ml (1 cup) of flour; 30 ml (2 tablespoons) of brown sugar; 15 ml (1 tablespoon) of sesame seeds; 60 ml (1/4 cup) of melted butter; 45 ml (3 tablespoons) of water

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Author: Crazy Leeks

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Preparation 30

Baking 18

Portions 6 tartlets

Freezing No

Budget

Ingredients Preparation

Ingredients

1 large mango
6 raspberries
6 mint leaves

For the coconut cream:

1 can of coconut milk of 400 ml
3 egg yolks
60 ml (1/4 cup) of sugar
45 ml (3 tablespoons) of flour
15 ml (1 tablespoon) of cornstarch
2 to 3 vanilla drops
15 ml (1 tablespoon) of lime zest

For the tartlets crust:

250 ml (1 cup) of flour
30 ml (2 tablespoons) of brown sugar
15 ml (1 tablespoon) of sesame seeds
60 ml (1/4 cup) of melted butter
45 ml (3 tablespoons) of water

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 zest. Set the preparation in the casserole. Heat at medium heat and stir until boiling. Let cool down and refrigerate.
Preheat oven to 190°C (375°F).
In a bowl, mix the dry ingredients for the dough. Gradually add the butter and water. Stir until you obtain a ball of dough.
Over a floured surface, lower the dough. Then, with a cookie cutter of 11 cm (4 ½ inches) in diameter, cut four circles. Set the circles into tartlet molds of 8 cm (3¼ inches) and stick the bottom with a fork. Bake for 18 to 20 minutes in the oven. Remove from the oven and cool down entirely before unmolding.
Spread coconut cream into the tartlets.
Slice the mango into thin slices with a peeler. Arrange the mango slices over the coconut cream to form a rose. Place a raspberry at the center of each rose and garnish with a leaf of mint.