Mango Tarts




For the tart cases

100 gms (4 oz.) plain flour (maida)
50 gms (2 oz.) soft butter
a pinch of salt
ice-cold water to make a dough

For the lemon filling

6 tsp lemon juice
3 tsp cornflour
2 tbsp sugar
1/2 cup water
100 gms (4 oz.) fresh cream
1 tbsp powdered sugar
1/4 tsp grated lemon rind
a little yellow colouring (optional)

Other ingredients

2 tbsp mixed fruit jam
2 mangoes, sliced


For the tart cases

Sieve the flour with the salt.
Rub in the butter and make a dough by adding ice-cold water (about 1 tablespoon).
Roll out the dough to about 3 mm. (1/8") thickness.
Cut with a fluted cutter of desired size.
Press into tart cases and prick with a fork.
Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes.
Cool the tart cases.

For the lemon filling

Mix the lemon juice, cornflour, granulated sugar and add 3/4 teacup of water.
Cook on a slow flame until the mixture becomes thick.
Beat the cream with the powdered sugar and add to the mixture.
Add the lemon rind and yellow colouring.
Chill thoroughly.

How to proceed

Fill each tart with about 1/4 teaspoon of jam.
Put a large blob of lemon filling on top.
Cover with mango slices of the approriate length.
Warm the remaining jam and brush on top of the mango slices.
Store in the refrigerator.
Serve cold.

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