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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.


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