INGREDIENTS

INSTRUCTIONS

Place the flour and salt in a bowl. Rub in the fat until the mixture
resembles breadcrumbs. Add 45-60ml (3-4tbsp) of chilled water and  work
the mixture into a ball.  Butter 4 mini flan tins. Gently knead the
pastry on a floured  surface. Roll out and line the tins, then chill.
Prick the pastry bases with a fork and bake in a preheated oven
190°C, 375°F, gas mark 5 for 20 minutes. When cool, turn out the
cases and stand on a cake rack.  Halve the papayas, scoop out and
discard the seeds and spoon the  flesh into a food processor.  Chop the
ginger and add to the papaya with the syrup.  Pour the lime juice into
a saucepan. Add the sugar and water and heat  gently stirring, until
the sugar dissolves. Pour into the papaya  mixture and process until
smooth. Add the cream and process again.  Chill until ready to serve.
Just before serving, fill the pastry cases with the pure. Cut the  figs
into quarters and arrange on each tartlet. Serve immediately  with
cream or coconut cream.  Converted by MC_Buster.  NOTES : Fresh black
figs combined in a tartlet with papaya and stem  ginger pure make a
sensational dessert. To select a ripe papaya,  choose fruit with a
mottled green and yellow skin that yields  slightly when pressed in the
palm of the hand.  Converted by MM_Buster v2.0l.

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