Name: Summer Mango Tarts recipe by Preeti Gupte at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 4
Ingredients: 1 - Ripe mango, peeled and sliced; 90 grams - Butter; 150 grams - Refined flour; 1 tablespoon - Oil; ¼ teaspoon - Salt; 1 tablespoon - Sugar; 1 tablespoon - Sugar; ¼ Cup - Rice flour; 1 Cup - Chopped tender coconut flesh; 2 Cups - Coconut milk; 3-4 - Tulsi leaves, chopped

Ingredients Serving: 4

1 - Ripe mango, peeled and sliced
90 grams - Butter
150 grams - Refined flour
1 tablespoon - Oil
¼ teaspoon - Salt
1 tablespoon - Sugar
1 tablespoon - Sugar
¼ Cup - Rice flour
1 Cup - Chopped tender coconut flesh
2 Cups - Coconut milk
3-4 - Tulsi leaves, chopped

Instructions

To make pastry for tart, preheat oven to 190° C.
Heat butter and oil in a non-stick pan, add 3 tablespoons water, salt and sugar, mix and let the butter melt completely. Switch off heat. Add flour and mix well till everything is well combined. Set aside to cool.
Line mini tart molds with small portions of the dough. Place butter paper on top of the dough in each mold and fill it with chickpeas.Blind bake in the preheated oven for 12-15minutes. Remove from heat and cool.
To make the custard, blend ½ cup tender coconut flesh with ½ cup coconut milk in a blender to make a smooth paste.
Heat a non-stick pan, add the paste, remaining coconut milk and sugar and mix well. Bring to a boil. Mix rice flour in some water to make a smooth slurry and add to the coconut mixture. Whisk continuously till the mixture thickens.
Remove from heat and transfer the mixture into a bowl, cover and refrigerate for 1-2 hours.
Add remaining tender coconut flesh and tulsi and mix well.
To assemble, fill the mini tarts with the tender coconut and tulsi custard.Garnish with sliced mangoes and serve.

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