4 egg yolks
1/2 cup caster sugar
1 Tbs finely grated lime zest
1/2 cup lime juice
180g cold butter, diced
1 1/2 cups plain flour
2 Tbsp icing sugar
2 Tbsp ground almonds
80g cold butter, diced
1 To make the lime curd, whisk the egg yolks, sugar and lime zest in a bowl over a saucepan of simmering water until the sugar has dissolved. Stir in the lime juice.
2 Gradually add the pieces of butter, stirring continuously until each piece has melted. Stir the mixture gently with a wooden spoon until the mixture thickens. Make sure not to let it boil. Remove and let cool to room temperature before refrigerating.
3 To make the pastry, process the flour, icing sugar, almonds and butter in a food processor until the mixture resembles breadcrumbs, then add the egg and as soon as the mixture begins to hold, stop and remove. Form a smooth disc with your hands then wrap in plastic wrap and put in the fridge for 30 minutes.
4 Preheat oven to 180C. On a lightly floured board, roll out the pastry to 3mm thick. Use a 5cm round pastry cutter to cut the circles, then place into the greased or oiled tart tins. Prick the base with a fork and bake for 10 minutes or until golden. When cool, remove from the tins and arrange on a platter.
5 Slice the mango into small thin slices.
6 Fill each tart case with the lime curd, top with a slice of mango and a raspberry. Dust with icing sugar if desired.