Preheat your oven to 350°F (175°C). Roll out the shortcrust pastry on a lightly floured surface, then cut into mini tart shapes. Press these into a greased muffin tin, ensuring a snug fit. Bake for 10-12 minutes until golden brown, and then let them cool completely in the tin before gently removing each tart shell.

In a large mixing bowl, pour in the cold heavy whipping cream. Use an electric mixer to whip it on medium speed until the cream begins to thicken. Gradually add in powdered sugar and vanilla extract, continuing to whip for an additional 3-5 minutes until soft peaks form, resulting in a light and airy vanilla cream ready to fill your tart shells.

In a saucepan over low heat, combine the mango puree and honey. Stir gently, allowing the mixture to warm up. If you prefer a thicker filling, whisk in cornstarch and continue heating for 5-7 minutes until it slightly thickens. Once done, remove from heat and let it cool for about 10 minutes.

Spoon the whipped vanilla cream generously into each cooled tart shell, creating a fluffy layer. Next, dollop the cooled mango filling on top of the cream, letting it cascade beautifully.

Cover your assembled tartlets gently with plastic wrap or a lid and place them in the refrigerator. Allow them to chill for 20-30 minutes before serving.