These gorgeous Mango Vanilla Curd Tartlets are the perfect summer dessert. Homemade, crisp Shortbread Shells filled with a rich Vanilla-scented Mango Curd and topped with fresh raspberries!
Makes enough dough for 2 tarts or 24 tartlets.
In a bowl cream together butter and sugars as you would for cookies until light and fluffy. Stir in the egg, then fold in the flour. Shape into a ball, cut into half and shape each half into a disk. Shape each portion into a round flat disc. For this recipe, you only need one of the portions, which you now place in the fridge for at least 30 minutes. Put the other half in the freezer and store it there for up to 3 months.
The Mango Vanilla Curd Tartlets should be eaten quickly as the pastry shell gets soft when stored in the fridge for more than a day.