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Two different shapes of pastry shells are filled with either fresh raspberries and vanilla-flavored Pastry Cream or with the sweet-tart combination of mango and Lime Curd.

Martha Stewart Living, April 2000

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Yield:
Makes 24
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Ingredients

Ingredient Checklist
For mango tartlets
For raspberry tartlets

Directions

Instructions Checklist
  • Heat oven to 400 degrees. Roll the dough on a lightly floured surface 1/8 inch thick. Fill twelve 1 3/4-by-4-inch barquette tartlet molds and twelve 1 3/4-by-3 3/8-inch rectangular molds. Chill at least 30 minutes.

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  • Line the tart shells with a second mold, gently pressing the second mold into the dough; bake 15 minutes. Remove top mold; reduce oven to 350 degrees. Return tart shells to oven, and bake until golden, about 7 minutes. Remove from oven; place on a rack until completely cool.

  • For the raspberry tarts, fill 12 barquette tart shells with pastry cream. Arrange raspberries on top, and dust with confectioners' sugar.

  • For the mango tarts, pour the lime curd into the rectangular shells. Thinly slice the mango, and arrange over the curd. Serve.

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