125g butter, at room temperature
½ cup caster sugar
1 tsp vanilla extract or vanilla paste
1 lime, finely grated rind and 1 tbsp juice
1 cup almond meal
¼ cup plain flour
1 large mango, sliced
icing sugar, to serve
thick cream, to serve (optional)
1 Preheat oven to 180C. Grease and line the base of 4cm x 7cm fluted flan tins. Put butter, caster sugar, vanilla, eggs, lime rind and juice into a food processor and pulse until well combined. Add almond meal and flour. Pulse until just combined.
2 Spoon almond mixture into prepared pans and top with 3-4 slices of mango.
3 Bake for 20-25 minutes or until cooked through when tested with a skewer. Remove from oven. Stand to cool for 15 minutes before removing tarts and transferring to a wire rack. Sprinkle with icing sugar to serve and thick cream on the side if using.