Vanilla tartlets with mango and orange jam

Ingredients

• 100 g/ 3.5 oz crumbled plain vanilla biscuits/cookies
• 7 Tbsp/ ½ cup of coarsely chopped walnuts + 4 Tbsp – to spoon into the tartelettes once they’re baked
• 200 g/ 7 oz bleached all-purpose flour
• 1 tsp Bourbon vanilla extract
• 4 Tbsp white sugar
• 5 g/ 0.2 oz baking powder
• The juice of half an orange
• 1 medium egg
• 1 tsp fleur de sel
• 150 g/ 5.3 oz unsalted butter – icy cold
• 8 Tbsp orange jam
• Your favourite vanilla cream with added grated mango

Directions

In a large mixing bowl toss in flour and crumbled vanilla biscuits/cookies. Add the butter cut into small pieces and work the pastry until crumbly. Add the sugar and the chopped walnuts and mix with your hands until they are evenly distributed.

Add the egg and the baking powder. Pour the orange juice on the baking powder. Mix to form a ball. Don’t overwork the dough.

Transfer dough to a floured surface and roll out to ½ cm /0.2 inch thick. Cut into circle shapes. I’ve cut them into 9 cm/3.5 inch diameter circles. If you can’t roll out the hole ball, refrigerate the extra dough until rolling it out.

Since I’ve baked these in the microwave oven, I used microwave safe baking paper strips to give them the shape of a tartlet (see photos). If you are not using the microwave oven you can use those special stainless steel pastry rings.


The last 4 small photos show how I made the outer paper ring, but the length of the strip is exaggerated so you can see better.

Microwave them (6 tartlets at a time) on the crisp plate on 500 W for 7 minutes, then on crisp for another 3 minutes.

Or preheat your (classic) oven at 180 C/ 360 F and bake them on a greased and floured baking tray for about 15 minutes.

You will get around 18 tartlets if you’ve cut the dough into 9 cm/3.5 inch diameter circle shapes.

Sprinkle ¼ Tbsp of chopped walnuts inside each tartelet, then spread a thin layer of orange jam. To finish your tartlets, garnish the pastry crust with the vanilla-mango cream.

Put aside for a few minutes allowing crust and cream to cool off a little bit.

Bon appétit!