Mango-Blueberry Tarts - cooking recipe

Ingredients

4 sheets frozen puff pastry, thawed
1 cup vanilla custard or pudding
1/4 lb frozen blueberries, thawed
1 (15 oz) can mango slices in syrup, drained, halved lengthwise
None None powdered sugar, to dust

Preparation

Preheat oven 425\u00b0F.
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.
To serve, fill tart shells with custard. Top with blueberries and mango. Dust with powdered sugar.