Mango Tarts Recipe


    For the pastry
  • 200 gm Maida
  • 100 gm Butter
  • 6 tbsp Cold water

  • For the Filling
  • cup Cream
  • 1 tsp Gelatine
  • cup Mango pulp
  • tin Sweetened Condensed Milk


  1. Cut cold butter into small pieces. Using palette knife rub butter into the maida.
  2. Sprinkle cold water over maida and using a palette knife combine into a ball.
  3. With minimum handling, roll into 1/8" thick pastry. Using a cutter cut out rounds 1/2" more in diameter than the tart case.
  4. Line the lightly greased tart cases with pastry and bake blind at 180 C for 10 - 15 mins.
  5. Allow to cool.
  6. Dissolve gelatine in cup of water over a pan of hot water.
  7. Mix together the sweetened milk, mango pulp, cream and the dissolved gelatine. Save 2-3 tbsp cream for decorating the tarts.
  8. Fill the shells with the filling. Refrigerate for 30 mins. to set the filling.
  9. Decorate with mango pieces/cherries and cream.

Tip: To check if your baking powder is still active, add 1 teaspoon to 1/3 cup of hot water. If it bubbles rises it's men it is still active and will give good baking results.

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