I hope you all had a happy Easter and a great start into April!
I can’t believe I am saying this but last week I did not feel like baking anything special for Easter. Last year I have made a Swiss Carrot Cake , this year instead of something Easter themed I was in the mood of making something bright and flowery. Thinking of daffodils, it looked more like a rose in the end, but surely made me happy. The mango pairs nicely with my coconut custard, a little exotic taste that makes you dream of a beautiful island.
Mango Coconut Rose Tart
- 150 g white spelt flour
- 50 g buckwheat flour
- 100 g butter, soft
- 2-3 tbsp maple syrup
- 1 egg
- pinch of sea salt
-Whisk together butter, maple syrup and egg until creamy. Add salt, spelt and buckwheat flour, mix until combined. Refrigerate for 30 minutes.
-Line the bottom of a 9-inch/23 cm tart form with parchment paper, grease sides. Preheat oven to 375F/180C, convection setting.
-Roll dough out to fit form, prick bottom evenly with a fork, cover bottom with a piece of parchment paper, to add some weight, fill with some dried chickpeas or other legumes. Blind bake for about 30 minutes or until golden brown. Remove parchment paper with the legumes half way through baking. Let cool completely before filling.
-You can find the recipe here: Coconut Custard mini tarts with mixed berries
-Prepare in advance as the custard needs some time in the refrigerator to set.
-(Instead of the 1 1/2 canned coconut milk, I used 500 ml coconut milk from a tetra pak that does only contain coconut milk.)
Mango Rose Topping:
- About 1 1/2 large mangoes, thinly sliced
-Fill tart shell with the coconut custard, about 3/4 full. To make the rose, start on the outside and work your way towards the center, as you like.
I hope you’ll give it a try, let me know if you do! You can tag me on Instagram so I can see your creation:)
I wish you all a lovely week!