For the Base:

1. Preheat oven to 180℃.
2. Mix the crushed biscuits and melted butter together in a bowl, until the ingredients are well incorporated
3. Press the mixture into 10cm tartlet tins, making sure to cover the sides as well
4. Place the tins into a preheated 180℃ oven for 10-12 mins
5. Remove them from the oven and allow to cool

For the Filling:

1. Melt the butter in a saucepan over a moderate heat Whisk in the flour, combine well.
2. Stir in the coconut milk, mango purée and sugar. Keep stirring over a moderate heat, till the contents thicken. Remove from the heat.
3. Whisk the egg yolks in a bowl and once the mango and coconut milk mixture has cooled a little, stir the egg yolks into this, making sure it is well combined.
4. Pour this mixture into the pre-prepared tartlet bases, then bake in a preheated, 190 C oven, for about 10 mins. Remove from the oven and allow to cool.
5. Refrigerate the tartlets for a couple of hours before serving.
6. Decorate, with slices of fresh mango and serve with some whipped cream.