I have a thing for baking desserts in miniature - not only are they portion control friendly but they are also just prettier than their larger counterparts. One of my favorite fruits have made their way into stores, the champagne or alfalfa mango. I love their sweet and tangy flavor and the fact that they are not as fibrous as traditional mangoes. In order to get the best out of their flavor, I decided to make a Mango Curd tart with an almond meal crust (this recipe is gluten-free) and topped them with some beautiful and edible violas. The idea of eating flowers might be quite strange even to even the most devout flower lover, but they are definitely worth trying. The violas I incorporated here have a cinnamon, almost bubble gum-like flavor and served as an interesting pairing with the mango curd.
Also, I am super excited that my Savon de Marseille soap was featured on HGTV.com. Check out the feature here.
A Few Things: I settled on mini tarts, but you can definitely make this into a one large tart instead. I purchased the edible flowers from Gourmet Sweet Botanicals - they have a wide variety of flowers to choose from. The only caveat to ordering edible flowers is that you must have the overnighted in order to ensure they arrive beautiful and ready to use.
Crust recipe adapted from the Seasonal Family & Mango Curd recipe from Epicurious
*Photography & Styling by Alison