Mango Custard Tarts
Preparation: 12 minutes
Cooking: 15 minutes
1 1/3 cups plain flour
1 1/2 tblspn sugar
1/3 cup ground almonds
2 tblspn water
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.