As you might know, mango is my very favorite fruit, so it’s been on my list for a while to make mini mango tarts!
They combine everything I love about desserts: crisp textures, fresh fruit, and light, balanced flavors.
With no less than 4 layers of mango, perfectly balanced with lemon, I think these tarts are super light, fresh, and perfect for spring.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the tarts from start to finish:
Storage:
These tarts are best enjoyed the same day once decorated with meringue. The undecorated tart shells and filled tart bases can be prepared 1 day in advance and stored in the fridge, although the tart shells will always be at their crispiest on the day they are baked.
Do not store the tarts in an airtight container, as this can make them soggy. Instead, place them in a plastic container with the lid resting loosely on top – this helps protect them from drying out without trapping too much moisture.
Day 1
Pâte Sablée:
- 240 g all-purpose flour
- 50 g almond flour
- 90 g icing sugar
- 145 g butter (cold)
- 47 g eggs (approx. 0.9 medium eggs)
- a large pinch of sea salt
- Mix the icing sugar, all-purpose flour, almond flour and sea salt in a bowl.
- Grate the cold butter (or cut it into cubes) and mix it with the dry ingredients.
