Preheat your oven to 180°C/400°F.

To make your dough, mix the flour, coconut, cacao and baking powder. Make a well – add the butter, whisk your egg and add to your mixture. Mix by hand until it forms a ball – be aware the pastry will be very short and crumbly and might need quite a bit of mixing. 

Put in the freezer for 15 minutes.

In the meantime, make your fillings. For the mango filling, puree the mangoes, passion fruit, sugar, cardamom and salt in a blender.

In a small bowl mix the cornflour with 1 tablespoon of water. Pour the puree into a saucepan, add the cornflour and cook on medium heat for about 12-15 minutes until mixture thickens. Stir the mixture continuously with a wooden spoon while cooking to ensure a smooth creamy result. The final texture should feel slightly firmer than thick yogurt.

 Leave it to cool. Once completely cooled, fold in the Greek yogurt.

For the chocolate filling. Into a heavy bottom saucepan add the milk, the lightly crushed cardamom and the vanilla paste. Cook gently on a medium heat for 4-6 minutes until the milk is warm enough to melt the chocolate. Cut the chocolate into pieces, take the pan off the heat and melt the chocolate until you get a smooth consistency. Add the egg and cook very gently for a further 6 minutes. 

Keep aside to cool.

Now take your dough and roll out in between  2 sheet of parchment paper, to about 1/2 cm thick and divide into previously greased tartlet moulds.

Blind bake your tartlets for 10-12 minutes. 

Leave to cool for 20 minutes.

To assemble your tartlets, pour the mango or chocolate filling into the crusts, sprinkle with cacao for the chocolate and coconut for the mango.

Serve cool.