Ingredients
Flour, for work surface
1 recipe Pate Brisee for Fruit Tarts
1 recipe Lime Curd
1 ripe mango, peeled and cut away from pit
1/2 recipe Pastry Cream for Fruit Tarlets
1 pint fresh raspberries
Confectioners' sugar for dusting
Preparation
Heat oven to 400 degrees. Roll the dough on a lightly floured surface 1/8 inch thick. Fill twelve 1 3/4-by-4-inch barquette tartlet molds and twelve 1 3/4-by-3 3/8-inch rectangular molds. Chill at least 30 minutes.
Line the tart shells with a second mold, gently pressing the second mold into the dough; bake 15 minutes. Remove top mold; reduce oven to 350 degrees. Return tart shells to oven, and bake until golden, about 7 minutes. Remove from oven; place on a rack until completely cool.
For the raspberry tarts, fill 12 barquette tart shells with pastry cream. Arrange raspberries on top, and dust with confectioners’ sugar.
For the mango tarts, pour the lime curd into the rectangular shells. Thinly slice the mango, and arrange over the curd. Serve.
