Mango Meringue Tartlets

YUM!

As I have mentioned before, I have belonged to a dinner club for about 23 years. When we started our group, we were all trying to challenge ourselves with impressive gourmet meals. We have always set a theme…French, Russian, Italian etc. We have even done a few of those mystery dinners! However, today we are less formal.  I'm certainly not talking about the kind of food we serve…we always have such wonderful meals. But, we are long time friends and are very comfortable with each other.  Last week our group met for a Caribbean dinner party.  I've also mentioned that when we have our dinners the host couple picks the theme and determines who will bring what. Someone brings an appetizer, someone brings soup or salad, and someone brings dessert. 
We started our evening with Watermelon Margaritas and two appetizers.  One was a really flavorful Crab Dip.  Soup came next…a lovely spicy Crab Soup with spinach. Our hosts did a wonderful job on an awesome chicken dish with plenty of Caribbean sides. Then it was time for dessert…my contribution! I searched all my dessert books and also went on line. That's when I found it…on Epicurious!  One of my favorite food sites.  Mango Meringue Tartlets! The recipe is from Bon Appetit. This was a really fun recipe and was wonderfully delicious!

 Mango Meringue Tartlets


Caribbean ingredients make these beautiful little tarts something special.

 Yield: Makes 6 tartlets

2 cups all purpose flour
2 cups powdered sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, melted, lukewarm
3 tablespoons sweetened flaked coconut
3 large ripe mangoes, peeled, pitted, sliced, divided
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/3 cup fresh lime juice
1 envelope unflavored gelatin
1 (14-ounce) can sweetened condensed milk
6 large egg whites
Pinch of coarse kosher salt
6 fresh mint sprigs

Preheat oven to 350°F. Using fork, mix flour, 1/2 cup powdered sugar, melted butter, and coconut in medium bowl until dough forms. Divide into 6 equal pieces. Press each piece onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Chill crusts 30 minutes. do ahead Can be made 1 day ahead. Cover and chill.

Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.

Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices. Transfer to bowl; cover and refrigerate.

Pour lime juice into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, about 2 minutes. Remove from heat. Whisk in condensed milk, then spiced mango puree. Divide filling among cooled crusts. Chill at least 3 hours and up to 5 hours.

Using electric mixer, blend egg whites and coarse salt in large bowl. Gradually add 1 1/2 cups powdered sugar; beat until stiff peaks form, about 5 minutes.

Spoon meringue atop tartlets or pipe atop tartlets using pastry bag fitted with large star tip. Using butane torch, lightly brown meringue. (Alternatively, place tartlets in 500°F oven until meringue is golden in spots, watching carefully to prevent burning, about 3 minutes.) Garnish with remaining mango slices and mint sprigs.

notes: Add more mango to make at least 2 full cups of puree. Add more coconut to crust along with a bit of coconut extract.

Finished dough ready to use

Pressing the dough into the tart pans

Mango filling

Crust baked and ready to be filled

Bon Appitit!