Sift the flour in a bowl and add cubes of vegan block butter. Rub them together until the mixture resembles breadcrumbs.
Add iced water a little at a time and combine to form a dough. Do not over-mix.
Press the dough down into a circle, wrap it in cling film and refrigerate for an hour or so to allow the dough to rest.
After an hour, roll out the dough to 4mm or ⅛ of an inch.
Using a 3-inch pastry cutter or a jar lid, cut the dough into 12 circles.
Press down each circle into the tart moulds. Press down the centre and sides firmly.
Prick the bases with a fork to prevent the pastry from rising during baking. Place small pieces of parchment paper into each tart and fill them with baking beads. This step ensures that the tart doesn't rise or shrink.
Transfer the tart mould to the fridge till the oven heats up.
Preheat oven to 190ºC.
Blind bake tarts for 8 minutes with the beads and 4-5 minutes without or till they are golden brown.
While the oven is on, toast the almond flakes until golden.
Once ready, set aside to cool.
Shrikhand filling
Add the mango pulp to a pan on a simmer, stirring for five minutes until it thickens. Once done, set aside to cool.
Add the vegan greek yoghurt to a bowl and whip using a whisk until there are no lumps.
Add the thickened mango pulp and whisk to combine.Transfer into a piping bag fitted with a star nozzle.
Assembling the tarts
Place tarts on a plate.
Pipe the mango shrikhand into each tart base.
Garnish with chopped pistachio (optional) and a toasted flaked almond.