Sweet and fruity mango tarts with coconut and almonds

Ingredients for 1 servings:

• 100 g margarine, melted
• 3 m.-sized eggs
• 80 g sugar, fine, white
• 1 pinch of salt, optional
• 150 g wheat flour type 405
• 50 g tapioca flour
• 30 g breadcrumbs, coarse
• 4 tbsp orange juice
• 14 g drink powder (Nutri-Sari, orange, alternatively turmeric powder)
• 150 g mango(s), marinated (see “Marinating not quite ripe mango into a delicacy”)
• 4 tbsp marinade (mango marinade, from the marinated mango
• 150 g coconut meat, fresh or frozen
• 80 g almond(s), peeled (kacang kenari)
• 20 g baking powder
• 3 tbsp margarine for the mold
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Recipe from Lombok, Indonesia. Original title: Tart Mangga dengan Kacang Buah Kelapa dan kacang kenari

All ingredients must be at room temperature. Grease a 12-cup muffin tin. Weigh the margarine and melt it in a double boiler, but do not allow it to get hot. Taste for saltiness; if it does, ignore any salt added. Weigh the two powdered flours and mix them together. Mix the coarse breadcrumbs with the Nutri-Sari and the guava juice. Remove the mango pieces from the jar with 4 tablespoons of the marinade, reserving any remaining mustard seeds and ginger pieces. Chop any larger pieces slightly. Remove the cloves, chilies, and dill. Julienne the fresh coconut flesh into silk threads. Prepare the almonds and baking powder. Put the granulated sugar and a pinch of salt into a sufficiently large mixing bowl. Add the eggs and, using a whisk and a stand mixer, beat the egg-sugar mixture at full speed until light yellow and foamy. Add the melted margarine a tablespoon at a time. Stir continuously, then add the swollen breadcrumbs a tablespoon at a time, followed by the flour mixture. Preheat the oven to 200 degrees Celsius. Replace the whisk with a mixer (or use a dough hook). Gradually incorporate the flour mixture. Once all the flour is incorporated, mix in the desiccated coconut and almonds. At the end of the mixing process, sprinkle the baking powder over the mixture and mix well. Fold the chopped mango pieces into the batter by hand. Pour the batter into the baking pans, filling them only 90% full. Sprinkle with flaked almonds. Bake at 200 degrees Celsius on a medium heat for about 15 minutes, until the edges are golden brown. Remove the tarts from the oven, let them cool, remove them from the muffin tin while still warm, transfer them to a serving plate, garnish, and serve warm.