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 pur, e. Cut the figs into quarters and arrange on each tartlet. Serve immediately with cream or coconut cream.

pur, e 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.