Mango tart with sour cream, almonds and honey

Ingredients for 1 servings:

• 60 g mango juice
• 10 g sour cream
• 1 tsp sugar
• 1 pinch of salt
• 10 g dry yeast
• 150 g wheat flour type 405
• 1 tbsp extra virgin olive oil
• Flour for the work surface
• 200 g mango pulp, diced
• 100 g sour cream
• 2 tbsp honey, light yellow
• n. B. almond flakes
• e.g. mango syrup or orange syrup
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

a sweet pastry, recipe from Lombok, Indonesia, makes about 12 tarts

This recipe makes about 12 tarts. For the dough, mix the mango juice with the sour cream and heat to lukewarm. Dissolve the sugar, salt, and finally the yeast in it. Knead this mixture with the flour to form a dough. As soon as it takes on a crumbly texture, add the olive oil and knead into a smooth, firm dough for 10 minutes. Cover and let rise in a warm place for 30 minutes. In the meantime, peel and fillet the mangoes. Cut into cubes approximately 5 mm in size. Mix the sour cream with the honey and fold in the mango cubes. Store covered and refrigerated until the dough shells are ready. Enjoy any remaining mango flesh. Knead the dough briefly, divide it into 4 portions (this makes it easier), and roll them out into sheets of dough approximately 1.5 – 2 mm thick. Cut out circular discs approximately 10 cm in diameter (use a suitable glass or empty tin). Knead the leftover dough, roll it out again, and cut it out until all the dough is used up. You should have about 12 dough discs. Preheat the oven to 190°C (bottom heat). Prepare a baking sheet lined with baking paper. Place a dough disc in front of you on a floured surface. Using both thumbs on the inside of a dough disc and your two index fingers on the outside, fold the edge up about 1.5 cm to create a jagged, open-topped bowl (see photo). The crease between the points should be the same thickness as your index finger. Continue in this manner until all the dough discs have been used. Divide the filling between the dough shells. Using a floured spatula, place the raw tartlets on the baking sheet. Sprinkle the flaked almonds into the tartlets and drizzle with mango syrup. Place on the middle rack of the preheated oven and bake for about 20 minutes until golden brown. Remove from the oven and let cool slightly. Place on a serving platter, garnish and serve warm as a side dish for breakfast, an appetizer, a snack or dessert.