Golden Phoenix Mango Sticky Rice Tartlets

Instructions

1. 1

   Prepare the tart shells: In a food processor, pulse flour and powdered sugar. Add cold butter and pulse until coarse crumbs form. Add egg yolk and ice water, pulse until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.

   ~45 min
2. 2

   Preheat oven to 180°C (350°F). Roll out chilled dough thinly and press into tartlet pans. Prick the bottoms with a fork and bake for 15-20 minutes, or until golden brown. Let cool completely.

   ~40 min
3. 3

   Cook the sticky rice: Rinse glutinous rice until water runs clear. Steam or boil rice until tender (about 20-25 minutes).

   ~25 min
4. 4

   In a saucepan, heat coconut milk, granulated sugar, and salt until sugar dissolves. Pour this mixture over the cooked sticky rice and stir gently. Cover and let sit for 20 minutes to absorb the liquid.

   ~20 min
5. 5

   Prepare the mango filling: In a small saucepan, whisk together mango puree and cornstarch. Cook over medium heat, stirring constantly, until thickened. Strain through a fine-mesh sieve for a smoother consistency.

   ~10 min
6. 6

   Assemble the tartlets: Spoon a layer of the sweetened sticky rice into each cooled tart shell. Top generously with the thickened mango puree. Garnish with toasted sesame seeds.

   ~15 min