Mango and lemon curd tart


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.