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Vanilla & Caramel Heart Tartlets with Mango & Toasted Almonds

by chef@home (follow)
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A perfect dessert of sweet pastry base topped with creamy smooth caramel and vanilla cream, served with sweet juicy mango slices and crunchy toasted almonds.

Preparation Time: 30 minutes
Cooking Time: 25 minutes (plus 4 hours to make the caramel)
Makes: 8 tartlets

For the Caramel Filling
2 tins sweetened condensed milk

For the Sweet Pastry
250g cold butter
500g plain flour
200g icing sugar
1 tsp grated lemon zest
2 tbsp vanilla sugar
a pinch of salt
1 egg
1/4 cup iced water

For the Almonds
200g raw almonds
120g icing sugar

For the Topping
300ml double cream
40g sugar
pulp from 1 vanilla pod
1 mango

The day before, place the tins of condensed milk on a sieve in a saucepan, cover with water and simmer for 3-4 hours. Do not allow to boil dry. Leave to cool overnight.

To make the pastry, cut the butter into small cubes. Mix the flour, icing sugar, lemon zest, vanilla sugar, salt and butter in a food processor. Blitz until it resembles coarse meal.

Add in the egg, blitz together with 1/4 of water until the dough just comes together.

Divide dough into 2, roll into balls and flatten to disks. Wrap in cling wrap and put in the fridge for 30 minutes.

Roll the pastry out thinly on a floured surface and cut out circles, each 2-cm larger than the tins. Line the tins, making a 1-cm rim that stands proud of the tin. Cover and place in the fridge for 15 minutes.

Pierce the pastry with a fork. Cover the pastry with baking paper and fill with pie weights. Blind bake at 180C fan-forced on the second shelf for 10-15 minutes. Remove the paper and pie weights. Cool the pastry slightly, then remove from the tins.

Soften the almonds in a little water and mix with the icing sugar.

Place on a baking tray lined with baking paper. Caramelize in the oven at 220C fan-forced on the second shelf for 10 minutes. Remove from the oven and leave to cool.

Whip the double cream with the sugar and vanilla pod pulp until stiff. Open the tins of condensed milk and spread the caramelized contents into the pastry cases. Peel the mango, cut the flesh away from the stone and slice thinly. Place mango slices over the caramel filling and cover with the vanilla cream. Scatter over the toasted almonds, and serve.

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