Blueberry Mango Tartlets

Ingredients

Pastry

• 1 1/2 cups plain flour
• 125 g butter
• 2 egg yolks
• 2 tablespoons water, approximately
• 400 g blueberries
• 2 medium mangoes (about 860g)

Filling

• 250 g cream cheese, softened
• 1 medium mango, chopped (about 430g)
• 1/3 cup icing sugar
• 2 tablespoons lemon juice

Strawberry Sauce

• 250 g strawberries
• 1 1/2 tablespoons icing sugar
• 1 teaspoon Grand Marnier

Directions

1. 1

   Lightly grease 6 deep 10cm flan tins.

2. 2

   Sift the flour into bowl and rub in the butter.

3. 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. 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. 5

   Lift the pastry into the tins, ease into the sides, and trim the edges.

6. 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. 7

   Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.

8. 8

   Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.

9. 9

   FILLING: Blend or process all of the ingredients until smooth.

10. 10

    STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.

11. 11

    NOTES: The pastry cases, filling and sauce can be made a day ahead.

12. 12

    Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.