In a bowl mix together flour, salt and sugar.

Cube cold butter and add it to the flour mixture.

With the tips of fingers rub the flour and butter until the butter is broken into pea sized pieces.

Add in 1/4 cup of cold water and mix with a fork. Do not knead.

Now add extra water to bring the dough together.

Cover with cling wrap and refrigerate for a minimum of 1 hour.

Preheat oven to 180°C.

Remove the pastry dough from fridge and divide it into equal portions. Place one dough portion in a muffin mould and press it to create a slightly thin cup. Trim off excess dough.

Mix all the ingredients given for the filling and fill the pastry dough cups with it.

Bake the tarts until the crust starts browning. It may take 20-30 minutes.

Remove from oven and allow it to cool.

When the tarts are warm to touch, with the help of a small spatula, remove it from the moulds.

Serve it warm or at room temperature.