Separate the four eggs. Mix the yolks with the four whole eggs. Keep back about 50 ml of the mango pulp, add the rest to the eggs. Stir in the curd, yogurt and sugar as well. Mix in the almonds and the spice. Mix everything well.
Put the mixture into small bowls or glasses, cover with cling film and steam in the steamer for about 40 minutes.
Setting: universal cooking 100° degrees
You can eat the mango pot tarts warm or cold.
Before serving the tartlets, put the remaining pure mango pulp on top of the tartlet as a finishing touch.
Preparation Tip:
The dishes were kindly provided by Le Creuset.
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