Blueberry Mango Tartlets

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.