by Tarla Dalal
Added to 160 cookbooks
This recipe has been viewed 24683 times
An instant hit at tea parties. These delicious rich tarts will just melt in your mouth.
- Sieve the flour with the salt.
- Rub in the butter and make a dough by adding ice-cold water (about 1 tablespoon).
- Roll out the dough to about 3 mm. (1/8") thickness.
- Cut with a fluted cutter of desired size.
- Press into tart cases and prick with a fork.
- Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes.
- Cool the tart cases.
- Mix the lemon juice, cornflour, granulated sugar and add 3/4 teacup of water.
- Cook on a slow flame until the mixture becomes thick.
- Beat the cream with the powdered sugar and add to the mixture.
- Add the lemon rind and yellow colouring.
- Chill thoroughly.
- Fill each tart with about 1/4 teaspoon of jam.
- Put a large blob of lemon filling on top.
- Cover with mango slices of the approriate length.
- Warm the remaining jam and brush on top of the mango slices.
- Store in the refrigerator.
- Serve cold.
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