How to Make Mini Mango Tarts

Step-by-Step Guide

1. 1

   Step 1: Roll out the pastry and stamp out 12 rounds

   Fill a muffin tray with paper liners and carefully push the rounds into each one.
2. 2

   Step 2: about 4 inches (10.2 cm) diameter.

   , Bake blind for 10 to 15 minutes until it's nearly golden. , Drain mixture, but retain the juice. ,, Bring the rest of the coconut milk to a boil then simmer, adding in the cornflour mix to thicken.
   
   Remove from the heat and stir in the cream. ,,,
3. 3

   Step 3: Cover with foil and chill for 30 minutes.

4. 4

   Step 4: Prick the base and push down the foil to sit baking beads in each cup.

5. 5

   Step 5: Gently cook the mango in the orange juice and a couple of tablespoons of sugar until soft.

6. 6

   Step 6: Beat the eggs with the rest of the sugar and set aside.

7. 7

   Step 7: Mix a bit of the coconut milk with the cornflour.

8. 8

   Step 8: Pour in the egg mixture and reserved mango juice.

9. 9

   Step 9: Spoon the mango pieces into the base of each pastry and ladle the mango egg mixture on top.

10. 10

    Step 10: Bake at 325 degrees F (160 degrees C) for 35 to 40 minutes until it's springy to touch.

Detailed Guide

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