Blueberry Mango Tartlets

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups plain flour
• 125 g butter
• 2 egg yolks
• 2 tablespoons water, approximately
• 400 g blueberries
• 2 medium mangoes (about 860g)
• 250 g cream cheese, softened
• 1 medium mango, chopped (about 430g)
• 1/3 cup icing sugar
• 2 tablespoons lemon juice
• 250 g strawberries
• 1 1/2 tablespoons icing sugar
• 1 teaspoon grand marnier

Recipe

• 1 lightly grease 6 deep 10cm flan tins.
• 2 sift the flour into bowl and rub in the butter.
• 3 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.
• 4 divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
• 5 lift the pastry into the tins, ease into the sides, and trim the edges.
• 6 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.
• 7 remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
• 8 just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
• 9 filling: blend or process all of the ingredients until smooth.
• 10 strawberry sauce: blend or process all of the ingredients until smooth; then strain.
• 11 notes: the pastry cases, filling and sauce can be made a day ahead.
• 12 storage: pastry cases, in airtight container. filling and sauce, covered, in the refrigerator. freeze: the pastry cases are suitable suitable for freezing.