INGREDIENTS:

For Tart–

• 110g All Purpose Flour (Maida)
• 1 tbsp. powdered sugar
• 1 tbsp. ice-cold water
• 75g butter (cold & cubed)

For Filling–

• 2 cups milk
• 4-5 tbsp. sugar
• 1 cup mango pulp
• 7 tbsp. cornflour

METHOD:

For Tart–

1. In a bowl add maida, sugar and butter
2. Rub the butter and flour together with your fingers
3. Mix into a crumbly texture
4. Add 1 tbsp. ice-cold water
5. Knead to form the tart dough
6. Cover the dough using a plastic wrap. Refrigerate for 30mins
7. Roll the dough to about 5-6mm thick
8. Line the dough over individual tart mould
9. Gently press around the edges of the tin and remove the excess dough
10. Lightly prick the tart with a fork
11. Add some weight (like some grains) so that the dough doesn’t rise
12. Bake at 180°C for 25-30mins

For Filling–

1. Heat milk and sugar in a heavy bottom pan
2. Form slurry by adding 40ml water into the cornflour. Add slurry into the milk. Mix well
3. Keep stirring so that the mixture does not stick to the bottom
4. Once the milk thickens add the mango pulp, mix well
5. Let it cool then refrigerate for 3-4 hours
6. Fill the tarts with the filling. Top with some chopped mangoes

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