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1
Lightly grease 6 deep 10cm flan tins.
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2
Sift the flour into bowl and rub in the butter.
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3
Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
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4
Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
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5
Lift the pastry into the tins, ease into the sides, and trim the edges.
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6
Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190u00b0C for 10 minutes.
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7
Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
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8
Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
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9
FILLING: Blend or process all of the ingredients until smooth.
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10
STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
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11
NOTES: The pastry cases, filling and sauce can be made a day ahead.
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12
Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.
