Blueberry Mango Tartlets

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly grease 6 deep 10cm flan tins.
  • Sift the flour into bowl and rub in the butter.
  • Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
  • Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
  • Lift the pastry into the tins, ease into the sides, and trim the edges.
  • Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190°C for 10 minutes.
  • Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
  • Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
  • FILLING: Blend or process all of the ingredients until smooth.
  • STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
  • NOTES: The pastry cases, filling and sauce can be made a day ahead.
  • Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.
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