Mango Tarts Recipe


Ingredients:

    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

Method:

  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: If you want the chocolate chips in chocolate chip cookies to retain their shape better, freeze them before adding to your cookie or cake batters.



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