Mango-Blueberry Tarts

1. 1

   Preheat oven 425u00b0F.

2. 2

   Cut out 4 - 5 1/2 inch discs from puff pastry. Use to line 4 - 5 inch tart pans. Trim edges then freeze for 10 mins. Line with parchment paper, fill with pie weights and blind bake for 5 mins. Remove weights and paper and bake for another 3 mins, or until lightly colored. Let cool for 5 mins then remove from tart pans.

3. 3

   To serve, fill tart shells with custard. Top with blueberries and mango. Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.