I use fresh mango then use processor to process till fine.
I still use my prefer pastry that using condensed milk.
Drizzle with melted white chocolate. I found the white chocolate can't be set after an hour, thus I put inside the fridge to get it set.
We can only tasted a hint of mango aroma but we surprised that white chocolate go well with this mango pineapple jam.
These heart shape tarts can be a nice gift for the coming Valentine's day.
Mango Pineapple Tarts with White Chocolate 白巧克力芒果黄梨饼*makes 35pcsPastry175g butter50g condensed milk or sweetened creamer255g plain flour / all-purpose flour1 egg yolk (A size or large)
Filling150g fresh mango puree100g pineapple jam (homemade or store-bought)
35g melted white chocolate1 egg yolk +1tsp milk, for egg wash1 heart shape cookie cutter
Method1. For the mango and pineapple jam, mix mango puree and pineapple jam together and cook over low heat until dry, set aside to cool.2. Cream butter and condensed milk till light. Add in egg yolk, and beat until combine.3. Fold in flour, mix till become a soft and not sticky dough.4. Shape mango pineapple jam into small heart shape.5. To weight dough into 10g each, then place dough inside the mould, flatten dough to conform to shape of mould. Remove pineapple tarts from the mould.6. Brush egg wash on top, then place mango pineapple jam on each of the pineapple tarts.Bake in preheated oven at 170C for 15-20mins or until golden brown, leave to cool.7.Drizzle white chocolate on top of the tarts and leave aside for the chocolate to set
Filling recipe and white chocolate method inspired from SCS 8 pineapple tarts recipe, pastry by Sonia a.k.a Nasi Lemak Lover
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。
And this post also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders .