Mango Tarts

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Old 12-Aug-2010
$hokeen J@tt
Mango Tarts

Mango Tarts


  • For the pastry
  • 200 gm Maida
  • 100 gm Butter
  • 6 tbsp Cold water

    For the Filling
  • � cup Cream
  • 1 tsp Gelatine
  • � cup Mango pulp
  • � tin Sweetened Condensed Milk


  • Cut cold butter into small pieces. Using palette knife rub butter into the maida.
  • Sprinkle cold water over maida and using a palette knife combine into a ball.
  • With minimum handling, roll into 1/8" thick pastry. Using a cutter cut out rounds 1/2" more in diameter than the tart case. Line the lightly greased tart cases with pastry and bake blind at 180� C for 10 - 15 mins.
  • Allow to cool.
  • Dissolve gelatine in � cup of water over a pan of hot water.
  • Mix together the sweetened milk, mango pulp, cream and the dissolved gelatine. Save 2-3 tbsp cream for decorating the tarts.
  • Fill the shells with the filling. Refrigerate for 30 mins. to set the filling.
  • Decorate with mango pieces/cherries and cream.

Tip: Cool breads completely before freezing and wrap tightly to lessen frost formation.

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