Apple Mango Tartlet

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and quarter the apples and remove the core. Cut the apple quarters into small cubes. Boil up white wine with 50 g sugar in a small pot. Add apple cubes and steam for 1-2 minutes. Remove from the wine stock and allow to cool.

2. 2

   Peel and halve the mango and remove the core. Cut the flesh into small cubes and mix with the apple compote. Cut about 3 slices of toast per cup (approx. 200 ml content) and line the cup with them. Cut off excess toast. Fill the prepared cups with the apple-mango compote and cover with a toast lid. Fill 4 empty cups with water and place them on the toast lid to weigh them down. Put everything in a cool place for 2-3 hours. Cut the vanilla pod lengthwise and scrape out the pulp. Whip cream until semi-stiff, stir in 25 g sugar and vanilla pulp.

3. 3

   Fill 4 empty cups with water and place them on the toast lid to weigh them down. Put everything in a cool place for 2-3 hours. Cut the vanilla pod lengthwise and scrape out the pulp. Whip cream until semi-stiff, stir in 25 g sugar and vanilla pulp. Turn out apple-mango tartlets, arrange on plates and serve each with a dollop of vanilla cream. Decorate with mango and mint to taste

Nutrition Facts

KCAL
380 kcal

CARBS
47 g

FATS
19 g

PROTEINS
5 g