Mango Sour Cream or Crème Fraiche Tartlets

Roll out the puff pastry to a thickness of 2 mm, cut out 10 circles with a diameter of 10 cm and rest in the refrigerator covered with foil. Brush the baking cups with liquid butter and flour them. Spread the ramekins with the cut out dough, prick the bottom with a fork and put to cool for 20 min.

Put the aluminum foil and lentils on the dough form and bake the tartlets blind in the oven heated to 180 °C (upper-lower heat) for 10-15 min.

Peel the mangoes, cut the flesh into 5 mm cubes and 10 wedges, marinate with powdered sugar, juice of one lemon and mint.

Stir sugar, vanilla sugar with maizena (cornstarch), coconut syrup and egg and fold in the sour cream or crème fraiche.

Spread the mango cubes evenly over the pre-baked tartlets, then top with sour cream or crème fraiche and bake at 180 °C (top-bottom heat) for 10 min. Garnish with the mango wedge and bring to the table.

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