Mango tarts with almonds à la 'Delicio'

Ingredients for 1 servings:

• 100 g toast bread, white, fresh
• 3 m.-sized eggs
• 2 pinches of salt or 1 tsp MSG (original)
• 1 tsp turmeric powder
• 1 pinch(s) of mace powder
• 1 pinch(s) cardamom powder
• 60 g sugar (granulated sugar), fine, white
• 1 pinch of salt
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 50 g coconut flour
• 50 g wheat flour type 405
• 30 g tapioca flour
• 70 g margarine, melted
• 100 g almond(s), sweet, roasted
• 100 g mango pulp
• 20 g baking powder
• 3 tbsp margarine for the mold
• n. B. Mango(s), cut into circles, for garnishing
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Recipe from Lombok, Indonesia. Original title: Tart Mangga and Kacang Kenari. For a 12-cup muffin tin.

Grease a 12-hole muffin tin with margarine. Remove the crusts from the bread and cut into small pieces. In a bowl, whisk together 2 eggs, 2 pinches of salt, turmeric, mace, and cardamom, then add the bread pieces and mix until the mixture is smooth. Set aside. Wash and peel the mango, and remove the flesh from the pit. Cut out 12 pieces approximately 4 cm in diameter and set aside. Chop the remaining flesh into approximately 1.5 cm pieces. Weigh the three flours and mix well. Place one egg in a sufficiently large bowl with the granulated sugar, lemon juice, vanilla extract, and a pinch of salt. Whisk with a whisk and a food processor until almost white and foamy. Preheat the oven to 190 degrees Celsius. Mix the soaked bread into the foam and stir until the mixture is smooth. Add the melted margarine and mix well, then add the flour mixture, the whole almonds, and the chopped mango pieces to the batter. Finally, mix in the baking powder. Pour the batter into the tins, filling them only 3/4 full. Bake the tarts at 190°C (375°F) on a medium heat for about 35 minutes, until golden brown. Remove the tarts from the oven and let them cool slightly, then remove them from the muffin tin and place the cut-out mango pieces on top. Transfer to serving plates, garnish, and serve while still warm.