Directions

1. Preheat oven to 375°F. 
2. Cut each puff pastry into 4" circles. Place each circle of puff pastry rounds into 3" wide tart tins.
3. In a medium bowl, whisk together sugar, cornstarch and salt until thoroughly combined. 
4. Add egg yolks, whisking until creamed. Add in milk, mango puree, heavy cream and vanilla extract, whisking until well blended.
5. In each pastry-lined tin add custard 3/4 from the top of pan. 
6. Bake for 15-20 minutes or until custard is just set. 
7. Remove from oven and let tart rest at room temperature for 15 minutes or until thoroughly cooled. 
8. Place one tart on each serving plate. Garnish with 1 Tablespoon mango cubes. Serve immediately.