Dessert
Caramel Mango Tartlets, a Tropical Sweetness Topped with Sugary Shimmer
Prep
40 min
Cook
20 min
Servings
12
Level
Medium
Crisp mini tartlet shells meet a soft caramel cream filling and pieces of sweet, fresh ripe mango. A touch of slightly bitter sugar caramel brings a balance of flavors that makes every bite irresistible. Perfect as a pretty dessert for family gatherings or sweet gift hampers.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams low-protein all-purpose flour
- 115 grams cold butter, diced
- 50 grams powdered sugar
- 1 egg yolk
- 2 tbsp ice water
- 1/4 tsp salt
- 150 grams granulated sugar for caramel
- 150 ml heavy cream
- 30 grams unsalted butter for caramel
- 2 whole ripe sweet mango, diced small
- 1 tsp lime juice
- to taste mint leaves for garnish
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👩🍳 Instructions
- 1 Make the tartlet crust: mix the flour, powdered sugar, and salt in a bowl. Add the cold butter and quickly rub it in with your fingertips until the mixture resembles coarse sand.
- 2 Add the egg yolk and ice water little by little, stirring until the dough can be gathered into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes.
- 3 Preheat the oven to 170°C (340°F). Roll out the dough to about 3mm thick, cut to fit your mini tartlet molds, and press neatly into the molds. Prick the bottom of each shell with a fork.
- 4 Bake the tartlet shells for 15-18 minutes until golden (you can use baking weights/baking beans at first so they don't puff up). Remove from the oven and let cool completely before removing from the molds.
- 5 Make the caramel: heat granulated sugar over medium heat in a clean saucepan without stirring until it melts and turns golden brown. Remove from heat briefly.
- 6 Pour in the heavy cream little by little while stirring quickly (be careful, it will bubble up). Return to low heat, stir until smooth and well combined, then add the butter and stir until melted. Remove from heat and let cool slightly until it thickens.
- 7 Toss the mango pieces with lime juice to prevent browning and add extra freshness.
- 8 Pour the caramel into the cooled tartlet shells, filling them about 2/3 full. Let sit briefly until the caramel sets slightly.
- 9 Arrange the mango pieces neatly on top of the caramel and garnish with mint leaves. Serve at room temperature or chilled from the refrigerator.
💡 Tips
• Make sure the butter is truly cold when making the crust so the tartlets turn out crisp and not tough.
• When making the caramel, don't stir the sugar while it's melting so it doesn't clump; just swirl the pan occasionally.
• Use fully ripe mangoes for the best sweetness and a soft texture.
• The shells and filling can be stored separately in the refrigerator, then assembled just before serving so the shells stay crisp.
📊 Nutrition Facts / serving
210 kkal
Calories (kcal)
2 gramg
Protein
13 gramg
Fat
22 gramg
Carbs
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