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Fabulous Recipes

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Blueberry Mango Tartlets with Strawberry Sauce

 

Ingredients

1 ¾ cups plain flour

125g butter

2 egg yolks

2 tablespoons water

400g blueberries

2 medium mangoes

Filling

250g cream cheese, softened

1 medium mango, chopped

¼ cup icing sugar

3 tablespoons lemon juice

Strawberry Sauce

250g strawberries

½ teaspoons icing sugar

1 teaspoon grand marnier

 

Method

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.

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