Tartlets with Papaya and Lime Cream
Ingredients
- For dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- Legume (for blind baking)
- Parchment paper (for blind baking)
- 6 Tartlet pans
- For filling
- 200 grams Whipped cream
- 1 small, ripe Papaya
- 2 mint
- 3 Limes
- 50 grams sugar
- powdered sugar (for dusting)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the dough, combine the dry ingredients in a bowl and make a well in the center. Cut the butter into small pieces. Place the egg and the butter in the well and use a pastry cutter to mix the dough together quickly into coarse crumbs. Shape the dough into a disc, cover and refrigerate for 30 minutes.
Roll out the dough on a floured surface and press into the greased tartlet pans. Cut the parchment paper to fit the tartlet pans. Cover the dough, fill with baking beans, and bake for 15 to 20 minutes. Remove from the oven, discard parchment paper and beans, and let cool slightly. Then, remove the crust from the tartlet pans and cool completely.
For the filling, peel the papaya and cut into wedges. Rinse the lime in hot water, wipe dry and finely grate the zest of two limes. Halve the third lime and cut into thin slices. Rinse the mint, shake dry and pluck off the leaves. Whip the cream with the sugar. Add the lime zest. To serve, fill the tartlets with the cream filling, place the papaya on the cream and garnish with mint leaves and lime slices. Dust with powdered sugar and serve.
