Ginger-lime mango mousse tartlette

Have you seen some of the food blogs these days? the pictures and the creativity put the so-called professionals to shame. These women and men who go about the daily business of living...doing the things they HAVE to do have found the perfect outlet to unleash their creativity. There are no boundaries, no egos to soothe and no red-tape. Just their brilliant minds and ingredients anyone can afford (for the most part) and their little kitchens.

I cant begin to list all the blogs that are on my favorites...but I have to say that among the people who inspire me the most are Helen and Aran. Women after my own heart. I LOVE what they do with everyday ingredients...And lets not go into the pictures on their blogs. Unbearable really! They make even the simplest dessert look stunning!

After seeing so many petite tartelettes on their sites, I figured why not...

Let me tell you... the ginger and lime add a wonderful dimension to this mousse. Combined with the flaky puff pastry, its just perfect to share with your partner after a light summer lunch.

Ginger-lime_mango mousse tartelette

puff pastry rectangle- 6 inch

grated ginger - 1 tsp

lime zest - 1/2 tsp

whipped cream - 1/2 cup

mango pudding- 1 cup (recipe follows)

To make the Mango Pudding

Hot water- 1 cup

Evaporated milk - 1 cup

Unflavored gelatin-3 packets

Mango Puree- 1 1/2 cups

Sugar- 1/3 cup

Put the gelatin in a glass bowl and soften with the hot water. Let stand for about 4 minutes. Add the evaporated milk and the sugar and mix until the sugar is dissolved. Add the mango puree and mix. Pour into a glass mold and chill in the refrigerator till set.

To make the ginger- lime- mango mousse

In a mini food-processor, add the grated ginger, 1/4 tsp lime zest, 1 cup of the mango pudding and the whipped cream and pulse a few times till well blended.

To make the tartelette

Line a cookie sheet with parchment paper. Place a 4 inch tartlet ring on the cookie sheet and line the ring with the puff pastry square. Bake in a 400 F oven for about 20 minutes. Remove from the oven and let cool slightly. Detach the pastry from the mold and return to the oven for 5 minutes. Remove from the oven and cool.

To assemble the tartelette

Pipe the mousse into the pastry shell and decorate with the reserved lime zest on top.