Directions
- Preheat the oven to 350 ° F (180 ° C).
- On a baking sheet lined with parchment paper, place the mini-tart shells. Bake for 15 to 18 minutes. Remove from the oven and let cool.
- In a saucepan, whisk the egg yolks with the vanilla and sugar until the mixture turns pale. Add the cornstarch and stir.
- Pour the milk into a microwave-safe bowl. Heat in the microwave until it boils.
- Pour the boiling milk into the saucepan. Bring to a boil, stirring, until thickened. Remove from heat and let cool. Refrigerate for 30 minutes.
- Meanwhile, dice half the mangoes and grapefruit quarters.
- Divide the pastry cream between two bowls.
- In the first bowl, add the diced mangoes. Stir. In the other bowl, add the diced grapefruit. Stir.
- Garnish four mini-tart crusts with mango custard and four grapefruit custard tartlets.
- Garnish the tarts with the remaining mango slices and grapefruit quarters. Decorate with the mint leaves.
