Sesame tartlets with coconut cream
30
18
6 tartlets
No
Ingredients
- 1 large mango
- 6 raspberries
- 6 mint leaves
For the coconut cream:
- 1 can of coconut milk of 400 ml
- 3 egg yolks
- 60 ml (1/4 cup) of sugar
- 45 ml (3 tablespoons) of flour
- 15 ml (1 tablespoon) of cornstarch
- 2 to 3 vanilla drops
- 15 ml (1 tablespoon) of lime zest
For the tartlets crust:
- 250 ml (1 cup) of flour
- 30 ml (2 tablespoons) of brown sugar
- 15 ml (1 tablespoon) of sesame seeds
- 60 ml (1/4 cup) of melted butter
- 45 ml (3 tablespoons) of water
Preparation
Side-by-side mode
- In a casserole, heat coconut milk at medium heat until simmering. Remove from heat.
- In a bowl, whisk yolks with sugar until the mixture whitens.
- Add flour and cornstarch.
- Pour coconut milk while stirring, then add vanilla and zest. Set the preparation in the casserole. Heat at medium heat and stir until boiling. Let cool down and refrigerate.
- Preheat oven to 190°C (375°F).
- In a bowl, mix the dry ingredients for the dough. Gradually add the butter and water. Stir until you obtain a ball of dough.
- Over a floured surface, lower the dough. Then, with a cookie cutter of 11 cm (4 ½ inches) in diameter, cut four circles. Set the circles into tartlet molds of 8 cm (3¼ inches) and stick the bottom with a fork. Bake for 18 to 20 minutes in the oven. Remove from the oven and cool down entirely before unmolding.
- Spread coconut cream into the tartlets.
- Slice the mango into thin slices with a peeler. Arrange the mango slices over the coconut cream to form a rose. Place a raspberry at the center of each rose and garnish with a leaf of mint.
Did you know that...
Fresh raspberries can be kept for 2 to 3 days in the refrigerator.
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