Coconut-tahini shortbread with mango pulp and papaya Smyk w kuchni

Ingredients for 9 tartlets and 1 tart

Shortcrust pastry:

• 5 tablespoons tahini QF
• 300 g wheat flour
• 160 g cold butter
• 50 g wiorkow kokosowych
• 100 g powdered sugar
• 3 cold egg yolks

Papaya curd:

• 125 gr QF papaya pulp
• 150 ml KARA coconut cream
• 5 ouch
• 100 g of

Mango curd:

• 130 gr QF mango pulp
• 60 gr KARA coconut cream
• 110 g butter
• 100 g of
• 3 eggs

Coconut cloud:

• 1 can condensed coconut milk QF
• 1 cup KARA coconut cream
• 18 g cream fix – you can replace it with agar agar QF

Decoration:

• coconut chips or your favorite toppings

Shortcrust pastry

1. Place all ingredients in the bowl of a stand mixer and quickly knead the dough. Grease a muffin tin with butter. You can use mini tart, tartlet, or tart pans. Fill the tins with the dough and bake in a preheated oven.
2. Bake at 170-180°C, bottom or fan-forced. Bake until light golden brown, 20-25 minutes. Let the tarts cool completely.

Papaya curd

Place the eggs and sugar in a food processor bowl and beat until fluffy. Add the canned papaya and Kara cream. Prepare the cream in a water bath using a blender. Transfer the hot cream to a jar and let it cool completely in the refrigerator for a few hours.

Mango curd

Place the ingredients in a bowl and prepare the cream using a blender in a bain-marie. Remember that when preparing CURD creams, the bowl with the cream ingredients in the bain-marie should never touch boiling water (!). A blender will achieve a better consistency than using a whisk. Once prepared, refrigerate the cream for at least 2-3 hours.

Coconut cloud
Place the cloud ingredients in the bowl of a stand mixer and blend at high speed. Refrigerate for 1/2 hour. Spread onto prepared mini tartlets or tarts. Sprinkle with coconut or your favorite toppings.

TIP: You can use papaya or mango curd for waffles or pancakes.