Mango and coconut tartlet

Mango and coconut tartlet

– Sweet pastry
– Coconut dacquoise
– Mango jelly
– Coconut mousse
– Mango mirror glaze

For the coconut mousse
150g of liquid cream
100g coconut milk
20g sugar
2 sheets of gelatine
Heat the milk and sugar. Remove from the heat and add the softened and wrung-out gelatine. Whip the cream with a mixer and gently fold in the previous mixture. Fill the mould and place in the freezer.

For the sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Line the circles and prick the pastry with a fork. Bake the tartlets at 160° for 12 minutes.

For the Coconut Dacquoise
40g egg whites
10g caster sugar
40g grated coconut
30g icing sugar
Whip the egg whites and fold in the powdered sugar. Add the coconut and icing sugar. Fill the tart bases, leaving some room for the jelly. Place in the oven for about 12 minutes.
Remove from the oven and leave to cool.

For the mango jelly
75g mango puree
10g sugar
½ leaf gelatine
Heat the purée with the sugar. Remove from the heat and add the gelatine, softened and wrung out. Add a generous spoonful to each tartlet and smooth.

For the mirror glaze
2 sheets of gelatine
75g caster sugar
75g glucose
75g mango puree
75g white chocolate
40g unsweetened condensed milk
Heat the sugar, glucose and mango puree. Remove from the heat and add the softened and wrung-out gelatine. Pour over the melted chocolate. Add the unsweetened condensed milk and blend together. Use at 35°C on the coconut mousse domes.

Place the dome on the tartlet and add the grated coconut all around. Decorate with a dark chocolate flower.