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[Ryan Martis]

Ingredients:
For the pastry

200 gm Maida
100 gm Butter
6 tbsp Cold water

For the Filling

¼ cup Cream
1 tsp Gelatine
½ cup Mango pulp
¼ tin Sweetened Condensed Milk

Method:
Cut cold butter into small pieces. Using palette knife rub butter into the maida.
Sprinkle cold water over maida and using a palette knife combine into a ball.
With minimum handling, roll into 1/8" thick pastry. Using a cutter cut out rounds 1/2" more in diameter than the tart case. Line the lightly greased tart cases with pastry and bake blind at 180° C for 10 - 15 mins.
Allow to cool.
Dissolve gelatine in ½ cup of water over a pan of hot water.
Mix together the sweetened milk, mango pulp, cream and the dissolved gelatine. Save 2-3 tbsp cream for decorating the tarts.

Fill the shells with the filling. Refrigerate for 30 mins. to set the filling.
Decorate with mango pieces/cherries and cream.

Tip: For perky flavor in gelatin, substitute ginger ale for the cold water.