For the tart cases:
100 gm plain flour(maida)
50 gm soft butter
A pinch of salt
Ice cold water to make dough
For the lemon filling:
6 tsp lemon juice
3 tsp corn flour
2 tbsp granulated sugar
1/2 cup water
100 gm whipped cream
1 tbsp powdered sugar
1/4 tsp lemon rind
Mango emulsion -few drops
Other ingredients:
2 tbsp mixed fruit jam
2 mangoes, sliced
Method:
For the tart cases:
1.Sieve the flour with the salt.
2.Rub in the butter and make dough by adding 1 tbsp cold water.
3.Roll the dough to medium thickness.
4.Cut in to desired size with a fluted cutter
5.Press into tart cases and prick with fork.
6.Blind bake the tarts in hot oven at 230 deg Celsius for 10-12 min
(for blind baking you may use rice/any grain/beans on top of the tarts)
7.Cool the tart cases.
- Blind Baking
- Tart Shells After Baking
For the lemon filling:
1.Combine lemon juice,corn flour and sugar in a deep bowl with 1/2 cup of water and mix well.
2.Cook on a slow flame till mixture becomes thick.
3.Allow to cool.
4.Beat the cream with powdered sugar and add to the mixture.
5.Add the lemon rind and mango emulsion.
How to proceed:
1.Fill each tart with 1/4 tsp jam
2.Put a large blob of lemon filling on top.
3.Cover with mango slices of appropriate size.
4.Store in refrigerator
Serve chilled!
- Mango Tarts - Ready To Eat
