Mango Rosette Tartlets

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • ¼ to ½ cup ice water
  • ½ cup cold heavy cream
  • 1 tablespoon confectioners' sugar
  • + 4 more ingredients
    • ½ teaspoon pure vanilla extract
    • ½ cup creme fraiche
    • 2 mangoes, peeled and halved
    • 12 small fresh mint leaves

1. Make the pate brisee: Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, slowly add ice water, and process until dough just comes together. Divide dough in half, and shape each into a...

View full recipe at SpringPad

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