In late May, I attended my first ever cookbook club in NYC. Everyone baked a different recipe from the same cookbook and we came together to taste test all of the recipes! This month’s cookbook was the Filipino cookbook Mayumu. The book’s sampalok tajin snickerdoodles opened up a new world for me, in which I realized that tangy and zesty tajin could make for an excellent dessert ingredient, and didn’t have to just be limited to savory dishes or being sprinkled on fruit.
Mango with tajin is a classic combination and it just so happened that I had perfectly ripe mangoes in my fridge. So I went on to experiment with tajin mango tartlets, with a slightly spiced crust, a silky mango lime curd in the center, and tiny dollops of cream with a generous sprinkle of tajin on top. The sweet mango paired with the sour notes from the lime and tajin makes for the perfect bite.
For this recipe, I recommend using either ataulfo or alphonso mangoes. These varieties have a buttery texture so you don’t have to worry about ending up with a bunch of fibrous mango pieces in your curd. You can also use mango puree–just be sure to check that the puree hasn’t been sweetened.
If you’re looking for a dessert with a fun surprise element or you just love sweet/sour flavor combinations, this one’s for you!
Tajin mango tartlets
Course: Pies and tartsDifficulty: Baking session6
tartlets45
minutes30
minutesThese mango tajin tartlets have a lightly spiced crust, a silky mango lime curd, and an unexpected burst of tangy flavor from the tajin sprinkled on top. Serve cold for a refreshing summery tartlet bursting with bright mango-lime flavor.
Ingredients
- For the tart crust
1 1/4 (156g) cups all-purpose flour
1/3 cup (67g) granulated sugar
1/2 tsp kosher salt
1 tsp chili powder (ideally ancho or guajillo)
8 Tbsp cold unsalted butter
1 tsp vanilla extract
1 egg yolk
2 Tbsp ice water
- For the filling
1 cup pureed ataulfo or alphonso mango (3-4 mangoes)
3 Tbsp lime juice
zest of one lime
4 egg yolks
1/3 cup (67g) granulated sugar
pinch of salt
4 Tbsp unsalted butter
1 tablespoon of tajin
1/3 cup heavy cream
Instructions
- Make the tart dough
- In a mixing bowl, stir together the flour, salt, sugar, and chili powder. Cut the butter into small cubes and add to the mixture. Using a pastry cutter or the back of a fork, cut/smoosh the butter pieces into the flour until the butter pieces are no larger than the size of a pea.
- In a small bowl, use a fork to mix together the egg yolk, ice water, and vanilla. Pour into the flour mixture and stir with a fork to start to bring the dough together. Then use your hands to press the dough together until it forms a uniform ball. Place a piece of parchment or a silicone mat on the counter. Flour generously and roll out the dough until it’s about 1/8-inch thick. If the dough is too warm and sticky, you can refrigerate for a few minutes.
- Cover with a towel or plastic wrap and let rest in the fridge for 30-60 minutes. Remove from the fridge and let set out 3-5 minutes, just until the dough becomes malleable. Cut rounds of dough that are about 1.5-2 inches larger in diameter than the tartlet pans. Press the dough into the pan, ensuring the bottom and sides are firmly pressed into the tartlet pan. Repeat until you have filled 6 tartlet pans with dough. Refrigerate for at least 30 minutes.
- Preheat the oven to 350F. Prick the bottom and sides of each tartlet crust several times with a fork. Cover each tartlet pan with foil, pressing it down well to be perfectly flush with the base of the pan and tightly hugging the sides. Alternatively, you can use parchment and pie weights, but placing foil right up against the tart dough will prevent you from needing to use pie weights.
- Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes until the tart shell is lightly golden and feels dry to the touch. Let cool completely.
- Make the mango curd
- Peel and cut off the flesh of your mango and puree in a food processor or using an immersion blender.
- To a non-aluminum saucepan, add the pureed mango, butter (cut into tablespoons), lime zest, lime juice, egg yolks, sugar, and salt. Stir over medium low heat for about 7-8 minutes until the mixture has thickened enough to leave a very clear trail when you run your finger through it on the back of the spoon. It should reach about 170 degrees F.
- Immediately remove from the heat and press through a fine mesh sieve, stirring with a spoon to help the mixture pass through. Pour the curd into each tart shell and shake gently to level it out. Place in the fridge for at least 3-4 hours to set.
- Once cooled and before you’re ready to serve, whip the heavy cream with a whisk or beater until you have reached stiff peaks. Using a piping bag or a plastic bag with a corner cut out, pipe whipped cream around the edge of the tartlet. Sprinkle some tajin on top, all around the edge of the tartlet, being relatively generous with your application. Leftover tartlets can be stored in the fridge for several days.
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