No Bake Mango Almond Tartlets

METHOD

To prepare the almonds:

1. Blanch the raw almonds by putting them in a small pot of boiling water for one minute.
2. Drain the almonds in a colander and then dry them with a clean, dry cloth.
3. Use your fingers to gently squeeze the almonds and remove the skin.
4. Add the almonds to a blender and grind coarsely, for approximately 15–20 seconds.

To prepare the mango pulp:

1. Cut and deseed the Alphonso mangoes, scooping out the flesh with a spoon.
2. Lightly blend the mango flesh in a blender. Remove excess liquid with a spoon and retain the smooth, thick, yet juicy mango pulp.

To prepare the tartlet dough:

1. Heat a nonstick pan on low heat for a minute, then add in the wheat flour. Stir continuously with a wooden spatula until the flour starts to color a bit, after approximately 3–4 minutes. Remove the flour from the pan and set aside.
2. Add room temperature butter and jaggery powder/sugar powder into a mixing bowl. Whisk by hand or with an electric mixer at medium speed until the butter mixture is pale yellow, light, and fluffy.(If using jaggery, it is important to sift it first.)
3. Sift the flour and cocoa powder into the mixing bowl and mix well with a whisk.
4. Set aside a little bit of the ground almonds for garnish. Add the rest into the mixing bowl and combine well.
5. Heat a nonstick pan on low heat for a minute, then add in the dough. Keep stirring continuously with a wooden spatula, regularly breaking apart the dough and spreading it to ensure that it cooks evenly. Cook until the almonds begin to give out a nutty aroma, after approximately 5–7 minutes.
6. Remove the dough from the pan, separate it into six equal parts, and put each part into a separate tart mold.

Don’t have a tartlet mold? No problem. Fold a ten-inch piece of tin foil lengthwise, keeping the folds about one inch wide. Then staple the two ends together to form a circle. Put it on a sheet of folded butter paper and your makeshift tartlet mold is ready!

To prepare the tartlets:

1. If you use the homemade tartlet molds, put a sheet of butter paper on a nonstick pan on low flame. This will prevent the bottom of the tartlets from burning. Add the tartlet molds onto the pan.
2. Cook the tartlets until the dough begins to firm up, for approximately 4–5 minutes. You can cook multiple tartlets on the same pan.
3. When done, remove the molds from the pan and gently remove the tartlet bases from the molds. Pipe in the mango puree and garnish with coarsely ground almonds. Then immediately put the tartlets in the refrigerator to firm up.

After 30 minutes of cooling, your tartlets are ready to serve.