Mango tartlet



  • 185 grams flour
  • 67 grams icing sugar
  • 150 grams Butter
  • 35 grams Eggs
  • 2 grams Vanilla
  • 10 grams Cornstarch

creamy mango

  • 200 grams milk
  • 100 grams Jungle Pulp mango puree
  • ½ vanilla bean
  • 3 egg yolks
  • 68 grams Sugar
  • 16 grams cornstarch
  • 7 grams Butter

Italian meringue

  • 100 grams sugar 266 GRAMS
  • 25 grams water
  • 2 egg whites
  • 1/4 teaspoon of salt
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Preparation for the cream

  • In a medium saucepan, heat milk, Mango pulp, and vanilla bean over low heat. Immediately turn off the heat and set it aside to infuse for 15 minutes.
  • In a bowl, beat the egg yolks and sugar until light and fluffy.
  • Add the cornstarch and beat vigorously until smooth. Whisk in 1/4 cup of the hot milk mixture until just incorporated.
  • Whisk in remaining hot milk mixture, reserving saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and simmering. Remove from heat and add the butter.
  • Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
  • Chill at least 2 hours or until ready to serve. Custard can be made up to 24 hours in advance. Refrigerate up to 1 hour before using. I whipped up some cream and folded it into my cold custard to lighten up the filling, this is now technically called Ambassador Cream

for the basket

  • Preheat oven to 180°C.
  • For the basket of cakes, in a container add all the ingredients and with your hands knead integrating the butter with the flour until a crumb is created and then a dough. If the dough is very soft, let it refrigerate until it is manageable.
  • Stretch the dough to the desired thickness, cut and place in greased cake pans.
  • Bake at 180 °C for 10 min or until golden brown. Let cool to unmold
  • Fill with the mango cream.

For the Italian meringue

  • Beat egg whites, salt and cream of tartar, slowly add 1/3 cup sugar and continue beating until soft peaks form.
  • In a medium saucepan, add the remaining cup of sugar and 1/3 cup of water, then place over medium-high heat. Stir until the sugar melts and turns clear. Keep over medium-high heat until temperature is 235-240F.
  • Sprinkle sugar into mixer immediately. Run the mixer until the meringue is warm. Add the vanilla, whisk to combine and use immediately.
  • 4. With the help of a pastry bag decorate the cake and with the help of a kitchen torch brown the meringue a little and serve.