Grapefruit and mango tartlet duo


  1. Preheat the oven to 350 ° F (180 ° C).
  2. On a baking sheet lined with parchment paper, place the mini-tart shells. Bake for 15 to 18 minutes. Remove from the oven and let cool.
  3. In a saucepan, whisk the egg yolks with the vanilla and sugar until the mixture turns pale. Add the cornstarch and stir.
  4. Pour the milk into a microwave-safe bowl. Heat in the microwave until it boils.
  5. Pour the boiling milk into the saucepan. Bring to a boil, stirring, until thickened. Remove from heat and let cool. Refrigerate for 30 minutes.
  6. Meanwhile, dice half the mangoes and grapefruit quarters.
  7. Divide the pastry cream between two bowls.
  8. In the first bowl, add the diced mangoes. Stir. In the other bowl, add the diced grapefruit. Stir.
  9. Garnish four mini-tart crusts with mango custard and four grapefruit custard tartlets.
  10. Garnish the tarts with the remaining mango slices and grapefruit quarters. Decorate with the mint leaves.


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