Desserts, Recipe of the week

Mango Curd Verrines – Extended Version

 

Mango Curd Verrines - Extended Version
Portions / Servings: 6 -10 verrines
Auteur: Fannélie Stammégna
INGREDIENTS
  • Social Tea cookie base
  • 160 g of flour
  • 80 g of butter
  • 80 g of sugar
  • 1 mango curd recipe (see express version of the recipe)
  • small meringues (see recipe on www.nobelmix.ca)
INSTRUCTIONS
  1. Put the butter, flour and sugar in the mixing bowl. Mix 15 sec/speed 5. Distribute this mixture (it is very sandy, this is normal) on a cookie sheet covered with parchment paper and bake for 10 min at 400 ° F. Remove from the oven, let cool, then crumble the crisp and spread it over the bottom of the verrines. Reserve.

  2. Pour on top the mango curd and serve with small meringues.

NOTES

The curd can be prepared up to 2 days before the verrines are made. It is also very tasty on a waffle or pancakes. It will keep for 10 days in the refrigerator. 

The meringues can ba prepared a couple weeks earlier when kept in an iron box. 

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