Tropical Mango Tartlets
Delight your guests with these flaky puff pastry shells filled with a light-as-air coconut pastry cream and slices of ripe mango.
Recipe type: Dessert
Serves: 4
Coconut Pastry Cream
  • 1 can (398ml) unsweetened coconut milk
  • ½ cup sugar
  • 1 vanilla bean, split lengthwise
  • Pinch salt
  • 3 egg yolks
  • 2 tbsp corn starch
  • 2 tbsp dark spiced rum
  • ½ cup whipping cream
Tart Shells
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 tbsp demerara sugar
  • 2 large Ataulfo mangoes, peeled and thinly sliced
  • Zest of 1 lime
  1. Start by preparing the pastry cream. In a saucepan set over medium heat, stir together the coconut milk, sugar and salt. Scrape the seeds from the vanilla bean and stir into the coconut milk, along with the pod. Heat, stirring occasionally, until small wisps of steam begin to appear. Remove the vanilla pod.
  2. In a mixing bowl, whisk together egg yolks and corn starch until combined. Continuing to whisk, slowly pour one cup of hot coconut milk into the egg yolks to temper them, whisking until completely incorporated.
  3. Whisk the tempered yolks back into the remaining coconut milk in the saucepan, along with the rum. Cook the pastry cream on medium-high for about 3 minutes, stirring constantly and scraping the bottom with a silicone spatula, or until thickened.
  4. Remove from heat and pour into a heat-proof bowl. Cover with plastic wrap, laying the wrap directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill for at least an hour. (Pastry cream can be prepared up to two days in advance and stored in the refrigerator until ready to use.)
  5. Meanwhile, prepare the pastry shells. Start by preheating the oven to 375F, and line a cookie sheet with parchment paper.
  6. Roll the puff pastry into a 10x12" rectangle and cut into four pieces, each one 5x6". Transfer to the prepared cookie sheet.
  7. Using a sharp knife, score a 1" border along the edges of the tartlets, being careful not to cut all the way through. Using a fork, liberally prick the inside of each tartlet, leaving the border untouched. Brush the borders with egg and sprinkle with sugar. Bake until tartlets are golden and puffed, 18 to 22 minutes.
  8. Gently press down on the center of the pastry sheet to flatten it, using a knife to rescore the edges of the borders if necessary. Let shells cool to room temperature before using, about 15 to 20 minutes.
  9. Finally, when ready to assemble the tarts, remove the pastry cream from the fridge. Using a hand mixer, whip the cream into soft peaks. Stir a half cup of whipped cream into the pastry cream to loosen, then gently fold in the remaining whipped cream.
  10. Fill each of the pastry shells with a dollop of pastry cream. Arrange the mango slices on top of the pastry cream in a pretty pattern, then top each tart with a scattering of lime zest. Serve immediately for maximum crispness.
Recipe by Crumb: A Food Blog at