Mango curd and strawberry cupcakes

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Today I'd like to share a recipe for a simple yet elegant dessert that will be a hit during summer parties. We'll prepare shortcrust tartlets filled with mango curd, decorated with a bit of whipped cream and strawberries.

 

Tartlets are crumbly and they really let mango curd shine. The filling is the perfect combination of mango and slightly bitter orange. Its sweetness is nicely balanced with whipped cream, while strawberries bring a bit of freshness. Both shells and mango curd may be prepared beforehand and fill the tartlets at a convenient time. Most of all, tartlets are beautiful and delicious - it's a great idea for summer parties.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Shells

  • 1.5 cup (~ 200 g) flour
  • 2 tbsp (~ 30 g) icing sugar
  • 1 tsp vanilla sugar
  • 100 g butter
  • 2 egg yolks

Mango curd

  • 200 g mango
  • 4 egg yolks (~ 65 g)
  • 50 g white sugar
  • Zest of 1 orange
  • Juice of 1 orange (~120 ml) 
  • 80 g butter

 Decoration

  • 150 ml cold whipping cream (36%)
  • 1 tbsp icing sugar
  • Strawberries

Method

  1. Prepare the shells. Into a large bowl add 200 g flour, 2 tbsp icing sugar and 1 tsp vanilla sugar. Mix through with a whisk.
  2. Add 100 g cold butter, straight out of a fridge. Combine fat with dry ingredients to wet sand consistency using a confectionery knife, a kitchen knife or fingers. If you're using your hands, be quick to prevent warming up the butter too much.
  3. Add 2 egg yolks and start kneading the dough with your hand. Do it in the bowl at first until the moisture from egg yolks is absorbed by the flour; then put the dough out onto a worktop. Knead it until the ingredients combine and form a compact, not too smooth dough. It should take no longer than 2-3 minutes.
  4. Form the dough into a ball, wrap it with plastic wrap and put into a fridge for 30 minutes, until completely cool.
  5. Take the dough out onto a worktop and roll it to 3-4 mm thickness. Cut out discs slightly larger than the diameter of your tartlet tins. Grease each tin and dust them with semolina. Put a disc of dough into each tin and press it down to remove air bubbles.
  6. Prick the bottom and sides of each shell with a fork. Line each shell with a piece of  baking paper and weigh them down with a tbsp of dry rice, dry beans or baking beans.
  7. Bake the shells in a conventional oven preheated to 180 deg C for 15 minutes. Take the shells out of the oven and carefully remove baking paper and rice. Continue baking for 10 more minutes until shells are beautiful and golden.
  8. Take the shells out of the oven and set them aside for 10 minutes until slightly cooled and firmer. Take the shells out of the tins then and place them on a rack to cool completely.
  9. Prepare mango curd. Blend 200 g mango into smooth puree. Add mango puree, 4 egg yolks, 50 g caster sugar, zest of one orange and freshly squeezed juice of one orange into a heatproof bowl. Mix the ingredients with a silicone whisk until sugar dissolves.
  10. Once the ingredients combine place the bowl on top of a pan with a small amount of boiling water. Heat them up in a double boiler, stirring constantly, until thick custard forms. It should take about 10 minutes.
  11. When custard thickens up take the bowl off heat. Add in 80 g of cubed butter in two or three batches and mix until fully combined. Transfer mango curd into a separate, cool bowl, cover its top with plastic wrap and set it aside to cool completely.
  12. Pour 150 ml cold whipping cream (36%) and add 1 tbsp icing sugar. Whip cream until stiff with an electric mixer, transfer it into a piping bag fitted with a star shaped tip and put into a fridge for a moment.
  13. Take the shells out of the tartlet tins and place them onto a wire rack. Fill each tartlet with cool mango curd using a piping bag or a spoon. Decorate the top with whipped cream and a quarter of strawberry. Serve the tartlets immediately or put them into a fridge for an hour to set mango curd.
  14. Enjoy! 
Approximate nutritional value
 1 tartlets (recipe makes 16 tartlets, 6 cm in diameter)
  • 164 kcal
  • Carbs: 16 g 
  • Fat: 10 g
  • Protein: 2 g
  • Fibre: 1 g

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