Sweet and juicy mango tarts with coconut

Ingredients for 1 servings:

• 1 muffin tray with 12 cavities
• 3 tbsp margarine for the mold
• 100 g margarine, melted
• 70 g sugar, fine, white
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 pinch of salt, optional
• 3 m.-sized eggs
• 1 tsp turmeric powder
• 1 pinch(s) cardamom powder
• 180 g wheat flour type 405
• 60 g tapioca flour
• 100 g creamy coconut butter
• 150 g desiccated coconut, fresh, fine
• 20 g baking powder
• 300 g mango pulp from about 3 mangoes, fresh, ripe, but not fully ripe
• 12 slice(s) mango(s), approx. 3 cm diameter
• 6 sprig(s) of cherries (maraschino cherries)
• n. B. almond flakes
• n. B. flowers and leaves

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 dan Kacang Buah Kelapa.

All ingredients must be at room temperature. Grease the muffin tin. Wash and peel the mango, and fillet the flesh into approximately 5 mm thick slices, removing the stone. Cut out 12 pieces approximately 3 cm in diameter and set aside. Chop the remaining flesh into approximately 2 cm pieces. Weigh the flours, combine them with the spices, turmeric, and cardamom, and mix well. Weigh the baking powder and set aside. Melt the margarine in a double boiler, but do not let it get hot. Taste for saltiness; if so, ignore any subsequent additions of salt. Place the granulated sugar, lemon juice, vanilla extract, and a pinch of salt in a sufficiently large mixing bowl. Add the melted margarine. Using a whisk and a food processor, beat the margarine-sugar mixture at full speed until light yellow and foamy. Add the eggs, one at a time, one minute apart. Stir for another 2 minutes after adding the last egg. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Replace the whisk with a paddle (or use a dough hook). Gradually incorporate the flour mixture. If the batter becomes too stiff (the consistency of thick honey is ideal), add coconut milk a spoonful at a time. Once all the flour is incorporated, mix in the desiccated coconut and baking powder. Fold the chopped mango pieces into the batter by hand. Pour the batter into the tins, filling them only 80% full. Bake the tarts at 190 degrees Celsius (375 degrees Fahrenheit) on a medium heat for about 35 minutes until golden brown. Remove the tarts from the oven, let them cool, and then remove them from the muffin tin. Place the cut-out mango slices on the tarts and place half a maraschino cherry on top of each mango slice. Transfer the tarts to a serving plate, garnish, and serve while still warm. Note: If the mangoes are quite sour, adding sugar or honey to the chopped pieces will help. Strain the sugar before use. Sprinkle the pieces with a little powdered sugar for garnishing. If the mango pieces threaten to slide off the tarts, add a little whipped cream from a spray can.