Unroll the pastry, cut sheet in half, then cut each half in half again, cut each piece of pastry into three so you end up with 12 rectangles. You can trim the pastry to make a square but it’s not necessary. Line a 12-hole muffin tin with the pieces of pastry, line each one with a piece of baking paper, then fill each one with baking weights (or chickpeas).
Bake in a pre-heated oven for 20 minutes, remove from oven and remove the paper and weights, return to oven for a further 5 to 8 minutes until the base of the tarts is golden. Once cooked, set to one side to cool.
Meanwhile combine the crushed garlic with the yoghurt and season with salt to taste. Peel the prawns. Peel and dice mango, finely shred cos lettuce. In a small bowl whisk together the oil, apple cider vinegar (or lemon juice), coriander (or mint), salt and pepper. Toss the prawns, mango, lettuce and dressing in a large bowl. Divide the yoghurt between the cups then top with the prawn salad and serve.
Note: Serve this quintessentially summer salad in sour cream pastry bowls for a delicious starter or as a party season canape. The pastry cups can be baked up to 2 days before, refresh in the oven for 5 minutes to crisp up prior to serving.