Mango Boat Tart

These boat tarts are a great give-away idea for the holidays.  You may wrap them individually or arrange them in a box.

For the crust, you will need:

• 1 cup butter
• 3/4 cup cream cheese
• 3 cups sifted all purpose flour

For the filling, you will need:

• 300 ml can condensed milk
• 2 egg yolks
• 1/2 cup mango jam (or any other fruit jam)
• 1/4 cup sifted all purpose flour
• 2 tablespoons butter

Make the crust:

1)  In an electric mixer fitted with a flat beater, cream butter and cream cheese together until blended.  Pour in the flour and beat at low speed until a slid dough is formed.  Divide into 48 equal portions or weigh 15 grams per portion.

2)  Press the crust against the bottom and sides of a boat tart molder.  Prick the crust bottoms 3 times with a fork.  Arrange molders in a jellyroll pan and bake for 15-20 minutes or until the surface feels fairly dry.

3)  Allow crusts to cool briefly then unmold each piece carefully.  Arrange the partially baked crusts in a jellyroll pan lined with a sheet of baking paper.  Fill with the prepared filling.

Make the filling:

In a thick sauce pan, combine condensed milk, yolks, mango jam, and flour.  Place over low heat and cook until thick, mixing with a heat-resistant spatula from time to time.  Remove from heat and add butter.

Make the tarts:

1)  Divide the filling equally among the pre-baked tart shells.  Bake at 350°F for 15 minutes or until set.

2)  Allow to cool completely before wrapping individually in food grade cellophane.

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