Spiced Mango & Lime Tartlets with Coconut Cream

Instructions

1. 1

   In a food processor, combine flour, powdered sugar, ginger, cinnamon, and salt. Pulse to combine.

   ~1 min
2. 2

   Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.

   ~2 min
3. 3

   Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together.

   ~2 min
4. 4

   Turn the dough out onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~5 min
5. 5

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. 6

   Roll out the chilled dough to about 1/8-inch thickness. Cut out circles to fit your tartlet pans and press them in, trimming any excess.

   ~10 min
7. 7

   Prick the bottom of each tartlet shell with a fork. Bake for 15-18 minutes, or until golden brown.

   ~18 min
8. 8

   While the tartlet shells bake, in a saucepan, whisk together mango puree, lime juice, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbly, about 3-5 minutes.

   ~5 min
9. 9

   Remove the mango filling from heat and let it cool slightly.

   ~5 min
10. 10

    Once the tartlet shells are cooled, spoon the mango filling into each shell.

    ~3 min
11. 11

    In a separate chilled bowl, whip the solidified part of the chilled coconut milk with powdered sugar using an electric mixer until fluffy. Be careful not to overmix.

    ~7 min
12. 12

    Spoon or pipe the coconut cream onto the filled tartlets. Garnish with lime zest.

    ~2 min