Mango Chocolate Tartlets

• TART SHELL
• 1 Ctll-Purpose Flour, sifted
• 2 Tbsptacadamia Nuts, coarse ground in food processor or hand chopped
• 2 Tbsptranulated Sugar
• 1/4 tsptalt
• 1 eachtgg Yolk
• 1 tsptemon Zest
• 4 Tbsptnsalted Butter, cut into cubes, chilled
• 3 - 4 Tbsptater, chilled
• TART LINING
• 3 oztilk Chocolate, melted
• MANGO CURD FILLING
• 2 eachtangoes, ripe and cut into cubes
• 2 Tbsptemon Juice
• 3 Tbsptranulated Sugar
• 1 eachtgg Yolk
• 1 eachtgg
• 1 Tbsptnsalted Butter
• 1/2 tsptemon Zest
• TART TOPPING
• 3 oztemisweet Dark Chocolate, 62% Cacao, melted
• EQUIPMENT NEEDED
• Biscuit or Cookie Cutter, round, 3" diametertaring Knife
• Chef's Knifetarchment Paper Cone or squeeze bottle
• Cutting Boardtastry Bag with #806 Size Tip
• Measuring Spoonstastry Brush, small
• Measuring Cups, Dry Measuretubber Spatula
• Metal Mixing Bowltaucepan, 1-quart
• Mini Muffin Tin, two 6-cup or one 12-cuptooden Spoon

1. TART SHELL
2. 1.treheat oven to 375u0b0F.
3. 2.tdd half flour to food processor. Add nuts and pulse until coarse ground, 3 times. Add remainder of flour, salt, sugar to processor; pulse 2-3 times.
4. 3.tdd yolk and zest. Pulse to incorporate. Add chilled butter cubes, pulse until resembles coarse sand.
5. 4.tdd chilled water a tablespoon at a time, only as much as needed, pulsing after each addition. DO NOT OVERMIX.
6. 5.torm 2 balls. Wrap tightly in plastic. Refrigerate 30 minutes.
7. 6.temove dough from refrigerate; cut in half.
8. 7.toll one onto LIGHTLY floured surface about 1/4" thickness.
9. 8.tse 3" biscuit cutter or cookie cutter to cut circles. Drape each in mini muffin tins. Lightly press into bottom and against sides.
10. 9.trick bottom twice with fork.
11. 10.take about 10 minutes or until golden.
12. 11.tet aside.
13. MANGO CURD
14. 1.tn a blender puree mango and lemon juice 2 minutes. Add sugar and dissolve.
15. 2.tn a double boiler stir the egg yolk, the whole egg, the butter, and lemon zest. Add mango puree and stir frequently until very thick, about 20 minutes.
16. 3.then thick, remove, cover and refrigerate.
17. CHOCOLATE
18. 1.telt milk chocolate in a double boiler. Remove from heat when completely melted.
19. 2.tlace cooled tartlets on lined plate. Pastry brush chocolate inside each tartlet; refrigerate 5 minutes.
20. 3.telt dark chocolate in a double boiler. Cover and set aside for the tart topping.
21. 4.temove the mango curd from refrigerator. Pipe into shells using pastry bag fitted with a #806 tip. Smooth evenly with paring knife. Refrigerate 5 minutes.
22. 5.temove tartlets from refrigerator. Fill a parchment paper cone (or squeeze bottle with a very small holed tip) with melted dark chocolate and pipe cross-hatches onto tartlets.
23. 7.tool 5 minutes before serving or cover and serve later.

shell, flour, coarse ground, sugar, salt, egg, butter, water, chocolate, mango curd, mangoes, lemon juice, sugar, egg, egg, butter, lemon zest, chocolate, cutter, paper, pastry, measuring spoons, measuring cups

Taken from www.epicurious.com/recipes/member/views/mango-chocolate-tartlets-50025707 (may not work)