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1
Preheat oven to 450F.
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2
Prepare Pastry Dough.
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3
Divide dough into 10 portions.
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4
On a lightly floured surface, use your hands to slightly flatten 1 portion.
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5
Roll dough from center to edges into a circle about 3 1/2-inches in diameter.
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6
Line a 3-inch tart pan with pastry.
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7
Press pastry into fluted sides of tart pans; trim edges.
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8
Prick bottom of pastry.
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9
Repeat with remaining portions of pastry.
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10
Line pastries with a double thickness of foil.
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11
Place pastry-lined tart pans on a very large baking sheet.
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12
Bake 8 minutes; remove foil.
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13
Bake for 5 to 6 minutes more or until pastry shells are golden.
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14
Cool in pans on a wire rack.
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15
Remove pastry shells from pans.
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16
For filling, in a medium bowl, stir together sour cream or creme fraiche and mashed banana or mango.
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17
If desired, sweeten with sugar or sugar substitute.
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18
Divide filling mixture among pastry shells; top with raspberries, banana slices and/or kiwi slices.
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19
Garnish with chocolate curls, if desired.
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20
Tart Pastry:.
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21
In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
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22
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
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23
Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork.
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24
Push moistened dough to the side of the bowl.
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25
Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total).
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26
Form dough into a ball.
