Apple and mango tartlets

For 4 tartlets
  • 2 medium-sized apples (approx. 150 g each)
  • 100 ml white wine
  • 75 g Sugar
  • 1 (approx. 350 g) small mango
  • 12 slices wheat toast
  • 1 vanilla pod
  • 200 g whipped cream
30 minutes
Peel and quarter apples and remove the core. Cut the apple quarters into small cubes. Boil white wine with 50 g sugar in a small saucepan. Add the apple cubes and steam for 1-2 minutes. Remove from the wine brew and let cool down. Peel and halve the mango and remove the stone. Cut the pulp into small cubes and mix with the apple compote. Cut approx. 3 slices of toast per cup (approx. 200 ml content) and line the cup with them. Trim off any excess toast. Fill the prepared cups with the apple and mango compote and cover with a toast lid. Fill 4 empty cups with water and place them on the toast lid to weigh down. Put everything in a cool place for 2-3 hours. Cut the vanilla pod lengthways and scrape out the pulp. Whip the cream until semi-stiff, stir in 25 g sugar and vanilla pulp. Turn out the apple and mango tartlets, arrange them on plates and serve with a dollop of vanilla cream. Decorate with mango and mint if you like.
Wait approx. 3 hours. Photo: Först,
1 cup approx:
  • 380 kcal
  • 1590 kJ
  • 5 g protein
  • 19 g fat
  • 47 g carbohydrates


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