Ingredients

Tropical Fruit Mince

• 1 firm fresh mango, peeled and finely diced
• ½ cup dried mango, finely diced
• 200 grams dried apricots, finely diced
• 1 cup dried papaya, finely diced
• 1 cup dried pineapple, finely diced
• ¼ cup crystallised ginger, finely diced
• 1 cup sugar
• 2 tsp ground cardamom or ginger
• 70 gram packet slivered almonds
• grated zest and juice of 1 orange
• grated zest and juice of 3-4 limes
• ¼ cup brandy or rum
• 125 grams butter, grated

Shortcrust Pastry

• 1 cup flour
• ½ tsp salt
• 100 grams butter, chilled and diced
• about 3 Tblsp cold water

Coconut Meringue Topping (see method)

Method

Tropical Fruit Mince

1. In a large bowl, combine the fresh and dried mango, apricots, papaya, pineapple, ginger, sugar, ground cardamom, almonds, orange and lime zest and juice, brandy and butter and mix well.
2. Turn into a 5-cup capacity lidded container, press down, cover and refrigerate for at least 2 days to allow the flavours to marry. Use within 3 weeks.

Shortcrust Pastry

1. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in sufficient water to form a stiff dough. Knead gently on a lightly floured board until smooth. If baking the same day, rest 10 minutes. Or wrap in plastic wrap and refrigerate.
2. Roll out on a lightly floured board to 3mm thickness. Use a 5½-6cm cutter to cut out circles to line 24 mini-muffin tins. Fill the pastry with tropical fruit mince.
3. Bake at 200°C for 12-15 minutes until the pastry edges are just beginning to brown lightly.

Coconut Meringue Topping

1. Beat the 1 egg white until stiff but not dry. Gradually whisk in ¼ cup caster sugar until dissolved. Fold in ½ cup thread coconut.
2. Remove the tarts from the oven and cool for 10 minutes. Spoon a little topping on each tart. Return to the oven at 180°C for 12-15 minutes or until the coconut meringue is just lightly browned.