Mango and Strawberry Sticky Rice Mini Tarts

Jun 23, 2020 | Recipes

You will find mango with sticky rice and many Thai Restaurants. This is my twist on that dessert. I have turned them into mini tarts. They make 24 small tarts, or one large tart.

Ingredients Sticky Rice

  • 1 1/2 cups water
  • 1 cup Thai jasmine rice
  • 3/4 cup sugar
  • 1/3 cup water
  • 1 1/2 cups Thai coconut cream
  • 1/4 teaspoon salt

Direction for Sticky Rice

  • Place water in a medium saucepan with a lid. Bring to a boil and add rice and stir once. Reduce heat to medium-low, cover pan. Let the rice cook for 20 mins.
  • While rice cooks, make a sugar syrup. Combine sugar and water in a small saucepan over low heat. Stir occasionally so sugar dissolves. When the syrup comes to a boil, let it boil for 3 minutes. Place in a heat proof bowl. Add coconut cream, and salt. Stir until combined.
  • Scrape the rice into the sweetened coconut cream. Stir together. Leave the rice in the bowl to cool completely, (2-3 hours). Cover until ready to make tarts.

Ingredients for French Pastry Tart

  • 1 1/2 cups all purpose flour
  • 1/8 tsp salt
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 1 large egg, lightly beaten

Directions Pastry

  • In a small bowl combine flour and salt.
  • Place butter in the bowl of your electric mixer or in a medium bowl with hand mixer. Beat until softened. Add sugar and beat until light and fluffy.
  • Gradually add egg, and beat until incorporated.
  • Add flour mixture all at once, and mix until it forms a ball. May need to use hands.
  • Place the pastry between two strips of plastic wrap. Flatten into a disk, and refrigerate for 15 – 20 minutes or until firm.
  • Place cupcake wrappers in a cupcake pan.
  • Roll out dough until it is about 1/8” thick while still covered by both plastic wraps. 
  • Using a drinking glass or circle cutter cut 24 circles. Place circles into cupcake wrappers.
  • With fingers create an indentation on the bottom and raise the dough half way up the sides.
  • Cover cupcake pan with plastic wrap and place in freezer for 10 minutes.
  • Preheat Oven to 400 Degrees.
  • Take cupcake pan out of freezer. Pierce the bottoms of the circles with a fork
  • Bake in the oven for 8 – 10 minutes until lightly brown. Let cool.

Assembly

Slice your cube your fruit. We used strawberries, and mango. Feel free to use pineapple, bananas or any other fruit. Place 1 TBSP of rice into each tart, top with fruit.