Julie Le Clerc: Fresh mango tarts

Fresh mango tarts

Makes 4

200g store-bought sweet short pastry
1 large ripe mango
Juice of 1 lemon
2 Tbs caster sugar
1/3 cup mascarpone

1 On a lightly floured surface, roll out pastry to 3mm thick and use to line 4 individual loose-bottom tart tins. Prick the bases with a fork and refrigerate for 30 minutes. Preheat oven to 200C.

2 Line tart shells with baking paper or foil and fill with baking beans to bake blind for 10 minutes. Remove baking paper and beans and return the tart shells to the oven for a further 5 minutes, or until the pastry is crisp and dry. Remove to a wire rack to cool.

3 When ready to serve, peel the mango. Slice the flesh from the stone. Finely slice the bigger pieces of mango for decoration and drizzle with lemon juice so that they do not discolour.

4 Puree the remaining pieces of mango in a processor. Blend in the sugar and mascarpone. Spread this creamy mango mixture to fill the base of each tart shell. Arrange slices of mango on top. Serve straight away, as the pastry softens quickly once the filling has been added.