If wished make one 23cm flan in place of 6 smaller ones.

Ingredients

• 2 sheets sweet short pastry
• ¾ cup lemon curd
• 1 cup cream cheese or mascarpone
• 3 mangoes or 400 grams canned, well drained
• 2 large oranges
• icing sugar to dust

Method

1. Cut the pastry to line the base and sides of 6 x 13cm small flan tins. Bake blind.
2. Mix the lemon curd and cream cheese or mascarpone together and divide among the tartlets. Refrigerate until required.
3. Remove the tarts from the fridge 30 minutes before serving. Just before serving, dice the fruit and scatter on top of the tarts. Sprinkle with a thick layer of icing sugar and grill for 1-2 minutes until the sugar begins to caramalise.
4. Serve with whipped cream if wished.

To Bake Blind

1. Line the tin with pastry and prick with a fork. Line with baking paper and fill with baking blind material, such as ceramic beans or dried pasta or rice. Cook the pastry until the edges begin to brown a little, then remove the baking blind material, including paper and return the half cooked empty pastry shell to the oven to complete cooking.