3K
PETAL PARTY MANGO BLOSSOM
Serves 8 pers
Preparation Time 20 mins | Baking Time 20 mins
INGREDIENTS |
- 1 ¼ cups plain white flour
- ½ tbsp. superfine sugar
- ¼ tsp. fine sea salt
- 8 ½ tbsp. vegan block butter
- 3-4 tbsp. iced water
For Mango Curd
- 2 cups mango chunks
- 1 cup canned coconut milk
- ½ cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. agar-agar powder
PREPARATION |
- Put the flour, sugar, and salt in a food processor and pulse a few times until mixed well.
- Add the vegan butter and run the food processor until the mixture resembles a coarse, sandy meal.
- Slowly drizzle in 3-4 tablespoons of ice-cold water while the food processor is running.
- Take the dough (it should still be crumbly) and gather it into a ball before patting it into a disc.
- Wrap and cover it in cling film and refrigerate for at least 1 hour.
- Lightly dust a clean counter and remove the dough from the fridge. Allow it to sit for 10-15 minutes.
- Unwrap and dust the surface of the dough with a little flour.
- Roll out the dough with a rolling pin and use a cookie cutter to make multiple flower shapes.
- Place each flower on a prepared pan and press the center part using a round spoon with a deep hole to make a vessel base.
- Place the pan into the freezer for at least 1 hour. 11. Preheat the oven to 175°C.
- Remove the tin from the freezer and prick the base of the pastry with a toothpick.
- Place in the oven to bake for 20 minutes.
For Vegan Mango Curd
- Add mango, coconut milk, vanilla, and maple syrup to your blender and blend on high speed until it’s smooth and creamy.
- Add the mixture to a saucepan and bring it to a boil.
- When it starts boiling, whisk in the agar-agar mixture and keep stirring for a minute or until it thickens.
- Remove from the heat and pour the curd into the tart base. Enjoy!