The Coconut and Mango Mousse Tartlets Recipe

Servings:

40 mini tartlets

Ingredients:

For the Pastry Dough:

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg

For the Coconut Mousse:

• 1 can (14 oz) sweetened condensed milk
• 1 cup shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Mango Mousse:

• 2 ripe mangos, diced
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• 1/4 cup confectioners' sugar

Instructions:

Step 1: Make the Pastry Dough

In a large mixing bowl, combine flour, confectioners' sugar, and salt. Add softened butter; mix until dough forms.

Step 2: Chill the Pastry Dough

Refrigerate for at least 30 minutes or up to 2 hours.

Step 3: Roll Out the Pastry Dough

On a lightly floured surface, roll out dough to about 1/8 inch thickness. Cut into circles using a cookie cutter.

Step 4: Blind Bake the Pastries

Place pastries on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes or until golden brown.

Step 5: Make the Coconut Mousse

In a separate mixing bowl, whip sweetened condensed milk until light and airy. Fold in shredded coconut, unsalted butter, and vanilla extract.

Step 6: Assemble the Tartlets

Place baked pastry shells on a wire rack to cool completely. Fill with a small dollop of coconut mousse.

Step 7: Make the Mango Mousse

In another mixing bowl, whip together diced mango, unsalted butter, honey, and confectioners' sugar until light and airy.

Step 8: Top with Mango Mousse

Spoon a small amount of mango mousse on top of coconut filling.

Step 9: Chill in the Refrigerator

Refrigerate for at least 30 minutes before serving.

This dessert is perfect for warm weather, as it features refreshing flavors like coconut and mango. The combination of textures from the pastry shell, coconut mousse, and mango mousse will delight your taste buds.