Ingredients
PASTRY
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1 cup unbleached all-purpose flour
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1/2 cup hazelnut flour
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1/2 teaspoon granulated sugar
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Fine sea salt
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6 tablespoons unsalted butter at room temperature plus more for greasing pans
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2 large egg yolks
GELATO
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1/3 cup dark rum
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3/4 cup heavy cream
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1/3 cup Demerara sugar
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Fine sea salt
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1 1/4 cups whole milk
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2 tablespoons sweetened condensed milk
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1 tablespoon honey
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1/4 cup plus 2 tablespoons granulated sugar
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2 tablespoons cold unsalted butter, cut into small pieces
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1 mango, peeled, pitted and cut into small 1/4-inch-thick pieces
SPECIAL EQUIPMENT: 4 (4½-inch) tart molds, ice cream maker
Instructions
FOR PASTRY: In a large bowl, combine all-purpose flour, hazelnut flour, sugar and pinch salt. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in egg yolks, then add 2 tablespoons ice water; mix dough together with hands (do not overwork). Divide dough into 4 equal pieces; form each piece into a ball, then press each into a 4-inch disc. Individually wrap discs tightly in plastic wrap and refrigerate until firm, about 30 minutes.
Heat oven to 375º. Butter tart pans.
On a clean, well-floured work surface, roll out 1 disc of dough to a 7-inch round. Fit dough into a tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Repeat with remaining dough and pans. Lightly prick the bottom of shells all over with a fork and chill 10 minutes in the freezer.
Line chilled shells with pieces of parchment paper or aluminum foil, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crusts are just beginning to turn golden brown, 10 to 15 minutes. Remove parchment and pie weights. Rotate pans, return them to the oven and continue baking until bottoms are dry and edges lightly golden, 12 to 15 minutes more. Cool shells completely in pans on a wire rack, then remove from pans.
FOR GELATO: In a medium saucepan bring rum just to a simmer over medium heat. Remove pan from heat and ignite rum with a match. Return pan to heat. When flames subside, add cream and bring to a boil. Add Demerara sugar and pinch salt; cook, whisking, until sugar is dissolved, about 2 minutes. Remove from heat and stir in whole milk, condensed milk and honey. Transfer to a large bowl and refrigerate, uncovered, until well chilled, about 2 hours.
Freeze gelato base in ice cream maker, then transfer gelato to an airtight container and freeze until firm, 2 hours. (Gelato can be made up to 2 days in advance.)
In a large skillet, heat granulated sugar and 2 tablespoons water over medium heat until deep golden in color, about
6 minutes. Add butter and continue to cook, stirring occasionally, 3 minutes more. Remove caramel from heat. Scoop gelato and spoon mango into pastry shells. Spoon caramel over mango.
