Ingredients

TART SHELL

1 C All-Purpose Flour, sifted

2 Tbsp Macadamia Nuts, coarse ground in food processor or hand chopped

2 Tbsp Granulated Sugar

1/4 tsp Salt

1 each Egg Yolk

1 tsp Lemon Zest

4 Tbsp Unsalted Butter, cut into cubes, chilled

3 - 4 Tbsp Water, chilled

TART LINING

3 oz Milk Chocolate, melted

MANGO CURD FILLING

2 each Mangoes, ripe and cut into cubes

2 Tbsp Lemon Juice

3 Tbsp Granulated Sugar

1 each Egg Yolk

1 each Egg

1 Tbsp Unsalted Butter

1/2 tsp Lemon Zest

TART TOPPING

3 oz Semisweet Dark Chocolate, 62% Cacao, melted

EQUIPMENT NEEDED

Biscuit or Cookie Cutter, round, 3" diameter Paring Knife

Chef’s Knife Parchment Paper Cone or squeeze bottle

Cutting Board Pastry Bag with #806 Size Tip

Measuring Spoons Pastry Brush, small

Measuring Cups, Dry Measure Rubber Spatula

Metal Mixing Bowl Saucepan, 1-quart

Mini Muffin Tin, two 6-cup or one 12-cup Wooden Spoon

Preparation

TART SHELL

  1. Preheat oven to 375°F.
  2. Add half flour to food processor. Add nuts and pulse until coarse ground, 3 times. Add remainder of flour, salt, sugar to processor; pulse 2-3 times.
  3. Add yolk and zest. Pulse to incorporate. Add chilled butter cubes, pulse until resembles coarse sand.
  4. Add chilled water a tablespoon at a time, only as much as needed, pulsing after each addition. DO NOT OVERMIX.
  5. Form 2 balls. Wrap tightly in plastic. Refrigerate 30 minutes.
  6. Remove dough from refrigerate; cut in half.
  7. Roll one onto LIGHTLY floured surface about 1/4" thickness.
  8. Use 3" biscuit cutter or cookie cutter to cut circles. Drape each in mini muffin tins. Lightly press into bottom and against sides.
  9. Prick bottom twice with fork.
  10. Bake about 10 minutes or until golden.
  11. Set aside.

MANGO CURD

  1. In a blender puree mango and lemon juice 2 minutes. Add sugar and dissolve.
  2. In a double boiler stir the egg yolk, the whole egg, the butter, and lemon zest. Add mango puree and stir frequently until very thick, about 20 minutes.
  3. When thick, remove, cover and refrigerate.

CHOCOLATE

  1. Melt milk chocolate in a double boiler. Remove from heat when completely melted.
  2. Place cooled tartlets on lined plate. Pastry brush chocolate inside each tartlet; refrigerate 5 minutes.
  3. Melt dark chocolate in a double boiler. Cover and set aside for the tart topping.
  4. Remove the mango curd from refrigerator. Pipe into shells using pastry bag fitted with a #806 tip. Smooth evenly with paring knife. Refrigerate 5 minutes.
  5. Remove tartlets from refrigerator. Fill a parchment paper cone (or squeeze bottle with a very small holed tip) with melted dark chocolate and pipe cross-hatches onto tartlets.
  6. Cool 5 minutes before serving or cover and serve later.