For Mango Curd
  • 1 cup mango, pureed
  • ¼ cup castor sugar
  • 2 tablespoons corn flour
  • ¼ cup butter, unsalted
  • 2 lemons, juice and zest
  • 4 eggs, beaten
For tartlets
  • 6 pastry cases
  • 1 large firm mango, peeled
  • 2 tablespoons icing sugar


To make the curd :
    1. Combine all the ingredients except the eggs in a saucepan and cook over medium heat, stirring constantly until slightly thickened
    2. Whisk the eggs in a separate bowl. Remove mango mixture from the heat, pour half the mixture into the eggs and whisk, return the egg mixture to the pan with the remaining mango mixture and return to the heat
    3. Cook for 2 minutes, stirring constantly
    4. Remove from heat, cover and cool
To assemble the tartlets:
    1. Spoon tablespoonfuls of the cooled mango curd into the pastry cases
    2. Using a vegetable peeler cut strips of mango to decorate the tartlets
    3. Dust with icing sugar to serve