Mango and chocolate tartlets
I continue to test the fabulous demon partner Pretagarnir demon tart bases, and today I offer you a recipe for mango & chocolate tartlet... a real delight that becomes a child's play with these tart bases!
This recipe is simple. It consists of fresh mango and a chocolate ganache. To achieve perfection, here are some tips:
- choose a ripe mango. It will be more mellow and will give more taste
- choose a very good chocolate! He does everything in the recipe :) For my part, my favorite is the Caraibe of Valrhona
- During the preparation of the ganache, mix as little as possible to avoid adding too much air. Make
small circles with your spoon in the center of the salad bowl
- I advise you to let the ganache take in the open air and then only after reserving the tarts in the fridge, to avoid that the ganache does not crack because of the humidity
- for the ball of mango put on it, I use a small Parisian spoon
And now, it's your turn !
The recipe in a few steps
For 6 tarts
6 tartlets bases
1 mango
130 g chocolate
15 cL of flower cream
15 g honey
40 g cold butter
1/ Cut 1/2 mango into very small pieces and divide them into pie bases
2/ Boil the cream and honey
3/ Heat the chocolate in microwave at 500W power, stirring every 30 seconds until almost melted.
4/ Pour 1/3 of the cream into the chocolate and mix quickly. Continue with the rest of the cream, in 2 steps.
5/ Cut the butter into small pieces and add it to the chocolate. Mix until melted
6/ Spread the chocolate ganache in the pie bases, up to the edge
7/ Leave to cool in the open air until the ganache is set and set aside in the refrigerator.
8/ At the time of serving, add a ball of mango to the centre of the tartlet.