Mango Custard Tarts

Preparation: 12 minutes

Cooking: 15 minutes

Serves: 6

100g butter

1 1/3 cups plain flour

1 1/2 tblspn sugar

1/3 cup ground almonds

2 tblspn water

Filling:

3 eggs

1/3 cup sugar

150ml thicken cream

2 tspn grated lemon rind

1 small mango, peeled, cut into 1 cm cubes

For the pastry:

 Pre heat oven to 200 C. Rub butter into the combined flour, sugar and almonds.

Add water, mix well.

Knead together on a lightly floured surface until combined.

Divide into 6 portions and roll each out to fit the base and sides of 6 x 12 cm

loose bottomed tart tins.

Bake for 10 mins or until firm, gently pressing down the centre halfway through if

the pastry rises up.

For the filling: Whisk the eggs, sugar, cream and lemon rind until combined. Spoon

 into the pastry shells. bake for 5 minutes.

Divide the mango pieces between the tarts, press them into the custard. Bake for 10

 minutes or until just set. Stand 5 minutes before turning out to cool.