MANGO MERINGUE TARTLETS

Mango Meringue Tartlets image

Provided by Allen Susser

Yield Makes 6 tartlets

Number Of Ingredients 13

2 cups all purpose flour
2 cups powdered sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, melted, lukewarm
3 tablespoons sweetened flaked coconut
3 large ripe mangoes, peeled, pitted, sliced, divided
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/3 cup fresh lime juice
1 envelope unflavored gelatin
1 (14-ounce) can sweetened condensed milk
6 large egg whites
Pinch of coarse kosher salt
6 fresh mint sprigs

Steps:

Preheat oven to 350°F. Using fork, mix flour, 1/2 cup powdered sugar, melted butter, and coconut in medium bowl until dough forms. Divide into 6 equal pieces. Press each piece onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Chill crusts 30 minutes. do ahead Can be made 1 day ahead. Cover and chill.
Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.
Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices. Transfer to bowl; cover and refrigerate.
Pour lime juice into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, about 2 minutes. Remove from heat. Whisk in condensed milk, then spiced mango puree. Divide filling among cooled crusts. Chill at least 3 hours and up to 5 hours.
Using electric mixer, blend egg whites and coarse salt in large bowl. Gradually add 1 1/2 cups powdered sugar; beat until stiff peaks form, about 5 minutes.
Spoon meringue atop tartlets or pipe atop tartlets using pastry bag fitted with large star tip. Using butane torch, lightly brown meringue. (Alternatively, place tartlets in 500°F oven until meringue is golden in spots, watching carefully to prevent burning, about 3 minutes.) Garnish with remaining mango slices and mint sprigs.