Main content

Mango & Chocolate Tartlets


  • 1 can (425g) of mangoes, drained

  • 250g milk chocolate

  • 4 egg yolks

  • 100ml cream

  • 100g rice flour

  • 2 sheets shortcrust pastry

  • Canola spray


  • 1.

    Grease muffin tray with canola spray. Cut shortcrust pastry into circles to fit bottom of muffin tray. Blind bake the tartlets at 160 degrees for 5 minutes.

  • 2.

    Slice the mango as thin as you can and line each pastry case with it.

  • 3.

    Melt the chocolate and cream together, then allow to cool.

  • 4.

    Stir the egg yolks and rice flour into the chocolate until combined, then pour into the mango- lined tartlets and bake at 200 degrees for 15-20 minutes.


For more information and recipes from this series, click on the following link

» Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 4 ratings