Blueberry Mango Tartlets with Strawberry Sauce
1 ¾ cups plain flour
2 egg yolks
2 tablespoons water
2 medium mangoes
250g cream cheese, softened
1 medium mango, chopped
¼ cup icing sugar
3 tablespoons lemon juice
½ teaspoons icing sugar
1 teaspoon grand marnier
Grease 6 deep 10cm flan tins.
Sift flour into bowl, rub in butter, add egg yolks and enough water to make ingredients cling together. Press dough into ball and knead gently on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes.
Divide pastry into 6 portions and roll out each portion to line each of the 6 prepared flan tins. Lift pastry into tins, ease up into sides, and trim edges. Place tins on oven tray, line tins with paper, and fill with rice or dried beans. Bake in moderately hot oven for 10 minutes or until lightly browned. Allow to cool.
Just before serving, pour filling into pastry cases, top with blueberries, and serve with strawberry sauce and sliced mangoes.
Method for Filling
Blend or process all ingredients until smooth.
Method for Strawberry Sauce
Blend or process all ingredients until smooth, then strain.
Notes: Pastry cases, filling, and sauce, can be made a day ahead. Store pastry cases in an airtight container. Keep filling and sauce covered in refrigerator. Pastry cases can be frozen.