Mini Mango Fruit Tarts

I've been unwell for almost a week, prescribed with antibiotics and have been on plain and tasteless meals ... Somehow I had that sudden craving for some sweet pastries or tarts. With some sweet mangoes, some whipped cream and the pack of frozen puff pastry in the freezer, I still could charge up some energy to make some quick and easy fruit tarts to satisfy my craving.

Hee .. hee ... when one is still on medication, the mind is still "floating" and not alert ... I've forgotten to brush the pastry with egg wash and to sprinkle with some sugar ... >~<

Recipe source :
Martha Stewart - Puff Pastry Tarts
Below my slightly modified version

Mini Mango Fruit Tarts
Makes 9 (using frozen puff pastry)
Ingredients
For the tart shell:
1 sheet of frozen puff pastry
1 egg, lightly beaten
Sugar, for sprinkling

For the filling :
200ml Whipping cream
15 grams caster sugar
1 teaspoon vanilla extract
1 medium sized ripe mango - peeled, stoned and diced

Method :
Step 1
Preheat oven to 200°C.
Line parchment paper on a large baking sheet. Place a sheet of frozen puff pastry.
*Note: for easier handling, I didn't thaw the pastry sheet. Leave for about 1 - 2 minutes before cutting up the shapes.

Step 2
Cut into 9 squares using a pizza cutter or a sharp knife. Lightly score a boarder about 1cm crust from the edge of each square. Don’t cut all the way through.
Lightly brush the border with egg. Place the tray of puff pastry in freezer for about 10 minutes.

Step 3
Remove the tray from freezer.
Bake for about 15 minutes or until puffed and golden.
Remove from the oven, immediately, gently flatten the centers of each of the squares with the back of a teaspoon.
This indent is to make space for the toppings.

Step 4
Once the puff pastry cooled, gently dollop about 2 tablespoons of whipped cream onto each of the square and top with diced mangoes.
(Feel free to use a mixture of fruits like Kiwifruit, peach or berries if you like)
Serve immediately.

To make the whipped cream:
(Note: I've prepared the whipped cream in advance of baking and chilled it in the fridge till ready to use).

Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put all together the cold whipping cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.

I couldn't wait to polish off the two sweet juicy mango tarts at one go for my afternoon break ^-^!

Hee ... hee .. the unpleasant medicines seemed to taste sweeter after I've filled my tummy with some sweet mango tarts ... Enjoy!

♡♡ ~~~~ ♡♡♡♡~~~~♡♡

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)