After finishing the muffins I decided to make these little beauties for Alberto and I for dessert for the evening.Like the mini-quiches I made them using the 5″ silicone flan dishes.
Pastry for two flan dishes (see my mini-quiche recipe for my thoughts on pastry!)
1 egg white, beaten
100g golden caster sugar
100ml of double cream
Grated zest and juice of 1 large, unwaxed lemon
½ a mango, peeled and cut into 5mm cubes
Preheat the oven to 190.
Roll out the pastry and line the flan cases.
Line the pastry cases with greaseproof paper and baking beans and bake for 10 minutes.
Remove the beans and paper and brush the pastry with the beaten egg white and bake for a further 5 minutes until the white has dried and the pastry is shiny.
Reduce the oven to 150
Scatter the pastry cases with the mango cubes and then make the filling.
To make the filling, whisk together the caster sugar and the eggs until foamy. Beat in the cream with the lemon zest and juice.
Pour over the mango cubes until the pastry case is filled to the brim.
Bake in the oven for 25 minutes or so until the filling is just set.
Lightly dust with icing sugar before serving.