Extend the Frozen Shortcrust Pastry (500 gram) using a rolling pin until is about 3mm thick. Using a round cookies cutter cut round shapes using all the dough
Place each piece in a muffin tin with no oil or butter. Press gently to make the dough stick to the side of the tin as to create a well formed whole in the middle and with a fork prick 2 or 3 times each circle to allow steam to flow whilst baking. Once all the dough circles are done place squares pieces of parchment or baking paper over each tart holding it down with some baking beans or rice, lentils, beans
Bake in a preheated oven for 15 minutes at 180 degrees C (350 degrees F).
Once beaked remove the parchment paper from all the tarts and put back in the oven for 10 minutes at 120 degrees C (250 degrees F).
To make the cream, Add Gelatin Powder (1 teaspoon) on to a bowl with 1 tbsp of Water (2 tablespoon) and mix well. Once the gelatin has gone thick add 1 tbsp of hot water and continue to dissolve the gelatin, set aside.
In a blender or food processor blend the Mango (250 gram) until a smooth pure. Add the gelatin to the mango and blend again until both ingredients are well combined and set aside
In a stand alone mixer or using a hand held electric whisker whip the Heavy Cream (250 milliliter) with Caster Sugar (2 tablespoon) until getting stiff picks. Add the mango pure to the cream and mix well. Add the Lime (1) to the cream and mix again
Start to assemble each tart by adding 3 or 4 squares of fresh mango a tbsp of cream on top. Repeat until you have done all of the tarts. Place the tarts in a air tight seal container and place in the fridge over night. This will help the gelatin and cream become more of a mousse like texture
Next day using a piping bag add more cream on top swirling around the tart. Finish by adding 3 pieces of sweet mango for decoration and sprinkling more Lime (1). I also like to add a small mint leaf on one side.