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Mini mango crumbles
25 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 546
  • Fat about 27g
  • Carbohydrates about 61g
  • Protein about 11g
This is needed
This is needed for 6 piece
Yeast dough
  • 300 g half-white flour
  • 0.5 tsp salt
  • 0.5 parcel vanilla sugar
  • 2 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 dl milk
  • 40 g butter, soft, cut into pieces
To shape
  • 1 mangoes (approx. 320 g), diced
  • 3 tbsp apricot jam
Crumble topping
  • 100 g hazelnuts, coarsely chopped
  • 50 g sugar
  • 50 g butter, soft
To bake
  • 2 tbsp unsalted, chopped pistachios
  • icing sugar to dust
Tools
  • 6 mini tart tins (each approx. 7 cm in diameter), greased
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar, vanilla sugar and yeast in a bowl. Add the milk, mix and knead into a soft, smooth dough. Knead the butter in well. Cover the dough and leave to rise at room temperature for approx. 2 hr. until double in size.
To shape
Divide the dough into six. Press the pieces of dough down lightly and place in the prepared holes. Spread over the jam and mango.
Crumble topping
Mix the nuts, sugar and butter with a fork until the mixture turns crumbly, cover the mango with the crumble mixture.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Scatter over the pistachios, dust the crumbles with icing sugar.