Mini Lemon Mango Tartlets

1.In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.

2.Add the egg yolk and mix until the dough comes together. If too crumbly, add a teaspoon of cold water.

3.Press the dough into the bottom and up the sides of mini tartlet pans. Prick the bottoms with a fork to prevent bubbling.

4.Chill the tartlet shells in the refrigerator for 30 minutes.

5.Preheat the oven to 350°F (175°C). Bake the tartlet shells for 15-20 minutes or until lightly golden. Remove from the oven and let cool completely.

6.In a separate bowl, whisk together the heavy cream, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.

7.Once the tartlet shells are cool, fill each shell with the lemon cream mixture, smoothing the top with a spatula.

8.Top each tartlet with diced mango pieces, arranging them decoratively.

9.Chill the filled tartlets in the refrigerator for at least 1 hour before serving.

10.Garnish with fresh mint leaves just before serving.