Chocolate, Cilantro And Mango Tarts Recipe

Name: Chocolate, Cilantro And Mango Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tsp coriander seeds; 3/4 cup all purpose flour; 2 tsp cocoa powder; 4 1/2 tbsp powdered sugar; 8 tbsp unsalted butter, chilled and diced; 1 None egg yolk; 6 oz dark chocolate (at least 70% cocoa), broken into pieces; 6 oz milk chocolate, broken into pieces; 1 1/4 cups heavy cream; 1 tsp honey; 1 tbsp fresh cilantro, leaves stripped from stems; 1/2 cup sugar; 2 None mangoes, peeled and sliced up to the stone

Servings: persons

3 tsp coriander seeds
3/4 cup all purpose flour
2 tsp cocoa powder
4 1/2 tbsp powdered sugar
8 tbsp unsalted butter, chilled and diced
1 None egg yolk
6 oz dark chocolate (at least 70% cocoa), broken into pieces
6 oz milk chocolate, broken into pieces
1 1/4 cups heavy cream
1 tsp honey
1 tbsp fresh cilantro, leaves stripped from stems
1/2 cup sugar
2 None mangoes, peeled and sliced up to the stone

1
Heat a skillet and toast the coriander seeds until browned. Remove from the pan and allow to cool. Crush with a mortar and pestle.
2
Sift the flour, cocoa, powdered sugar and a pinch of salt into a bowl. Add the butter and crushed coriander and rub with the fingertips until crumbly. Beat the egg yolk with 1 tsp cold water, add to the flour mixture and quickly knead to form a dough. Wrap in plastic wrap and chill for 2 hours.
3
Preheat the oven to 400u00b0F. Unwrap the dough and place between 2 pieces of parchment paper. Roll out to 1/8 inch thick, then remove the top piece of paper. Cut out either 12 x 3 inch diameter circles or 1 x 10 inch diameter circle.
4
If making small tarts, carefully press into 2 inch pastry rings, or if making a large one, press the dough into an 8 inch loose-bottomed tart pan. Cut off any overhanging dough. Place the small tarts on a baking sheet lined with parchment paper.
5
Line the pastry bases with parchment paper and fill with baking beans. Blind bake for 13 mins. Remove the baking beans and paper and allow to cool for 30 mins. Carefully remove the rings or tin.
6
Melt the chocolate in a heatproof bowl set over a pan of simmering water. In a saucepan, heat the cream and honey until lukewarm and stir in batches into the chocolate. Allow to cool to 105u00b0F (use a candy thermometer), then spoon into the pastry cases. Chill for 1 hour.
7
Pound the cilantro and white sugar with the mortar and pestle. Cut out 12 circles from the mango, 2 inches in diameter. Lay the mango circles on the tarts and sprinkle with the cilantro sugar.

1237

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tsp coriander seeds, 3/4 cup all purpose flour, 2 tsp cocoa powder, 4 1/2 tbsp powdered sugar, and more.

Yes, Chocolate, Cilantro And Mango Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate, Cilantro And Mango Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions