1. 1 Cup = 200ml

For the tart shell

Ingredients

1. Unsalted butter – 100 gram (cold)
2. All purpose flour – 1 ½ cup
3. Sugar – 3 tbsp
4. Egg – 1
5. Cold water – 1 or 2 tbsp
6. Salt – ¼ tsp

Method

1. In a bowl, combine together all purpose flour, sugar and salt.
2. Soften the butter with a food processor, add the flour mixture to the softened butter and pulse till the flour mixture resembles bread crumbs. Add the beaten egg to this and combine well.
3. Add 1 or 2 tbsp cold water to this and mix just till the mixture sticks together. Cover it with a cling wrap and keep it in the refrigerator for an hour.
4. Divide the dough to 3 portions and roll them to a ¼ inch thick. Cut it to circles with a cookie cutter and place it in a greased tart pan. Cool it in the refrigerator for 15 minutes.
5. Preheat the oven to 180 degree and bake the tart shells for about 12 – 15 minutes or till done. Remove it from the oven and cool it over a wire rack.

For the filling

Ingredients

1. Milk – 750 ml
2. Fresh cream – ¼ cup
3. Sugar – ¼ cup
4. Condensed milk – ¼ cup
5. Corn flour – 3 tbsp
6. Vanilla essence – ¾ tsp
7. Mango (ripe) – 3
8. Pomegranate seeds – 2 – 3 tbsp

Method

1. Combine together all the above ingredients except mango and pomegranate in a non stick pan and bring to boil stirring continuously. Reduce the flame and cook over very low flame stirring continuously till thick. Remove from flame and leave it to cool.
2. Cut the mangoes to thin slices and keep it ready.
3. Fill this prepared custard in the cooled tart shells and arrange the sliced mangoes in it. Top it with pomegranate seeds and garnish with mint leaves. Serve.

Note : Makes about 18 – 20 mini tarts.