• 250 g (8 oz) chilled ready-made sweet shortcrust pastry
  • flour, for dusting
  • thinly grated rind and juice of 2 large, juicy limes
  • 6 tablespoons double cream
  • 150 ml (¼ pint) full-fat condensed milk
  • 2 tablespoons finely diced mango
  • 2 tablespoons finely diced papaya
  • lime rind, to decorate

Roll out the pastry on a lightly floured surface to 2.5 mm (⅛ inch) thick and cut out 20 rounds using a 5 cm (2 inch) round cutter.

Use the pastry rounds to line 20 sections of 2 x 12-hole mini tartlet tins. Prick the pastry bases with a fork. Line with nonstick baking paper and fill with baking beans.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes. Remove the paper and beans and return the cases to the oven for 5–10 minutes, or until they are crisp and golden. Leave to cool in the tins.

Put the lime rind in a blender with the cream and condensed milk and pulse until well combined. With the motor running, slowly pour in the lime juice and process until blended. (Alternatively, mix well by hand.) Transfer to a bowl, cover and chill in the refrigerator for 3–4 hours or until firm.

Put the pastry cases on a serving platter and spoon the lime mixture into each case. Mix the mango with the papaya and, using a teaspoon, top the cases with the fruit mixture. Decorate with lime rind and serve at once.

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