Mango & lemon curd tarts

Prep 20 mins | Cook 5-10 mins | Serves 12

12 fresh or frozen sweet pastry tart cases
¹⁄₂ cup lemon curd
¹⁄₂ cup thick reduced fat natural yoghurt
2 medium ripe mangoes

Step 1 Preheat oven to 180°C/160°C fan-forced. Place pastry cases on a baking tray. Heat in oven for 5–10 minutes until crisp and pale golden. Set aside to cool.

Step 2 Combine lemon curd and yoghurt in a bowl. Cut cheeks from mangoes and remove skin. Cut mango cheeks crossways into thin slices. Evenly spoon lemon curd mixture into tart cases. Decorate with mangoes and serve.

Good for you ... Mangoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

A good source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision. The deeper the colour of the mango flesh, the higher the level of beta carotene. Mango flesh also provides another carotenoid called cryptoxanthin which is being researched for its role in normal eye health.

A source of dietary fibre which is important for the normal function of the intestine.