White Chocolate and Mango Cream Tart

For all lovers of white chocolate and mangoes.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups plain flour
• 1  cup  desiccated coconut
• 1⁄2 cup butter, softened
• 2  tablespoons caster sugar
• 2  egg yolks
• 1⁄2 teaspoon  almond essence
• 2 1⁄2 cups  whipping cream
• 1  large  ripe mango
• 1⁄2 cup  toasted sliced almonds, to decorate

• Filling

• 150  g white chocolate, chopped into small pieces
• 1⁄2 cup  whipping cream
• 5  tablespoons cornflour
• 1  tablespoon plain flour
• 1⁄4 cup granulated sugar
• 1 1⁄2 cups milk
• 5  egg yolks

Directions

1. Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
2. Lightly grease a 23 cm tart tin with a removable base.
3. Press the pastry onto the bottom and sides of tin and prick with a fork.
4. Chill the base for 30 minutes.
5. Preheat oven to 180°C.
6. Line the pastry case with non-stick baking paper and fill with baking beans.
7. Bake blind for 10 minutes.
8. Remove beans and bake for a further 5-7 minutes until golden.
9. Prepare the custard filling.
10. In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
11. Combine the cornflour, plain flour and sugar in a medium sauce pan.
12. Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
13. Beat the egg yolks in a small bowl.
14. Slowly add about 1 cup hot milk mixture stirring constantly.
15. Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
16. Bring the custard filling to a gentle boil and stir constantly until thickened.
17. Stir in white chocolate until well blended.
18. Cool to room temperature.
19. To prevent a skin forming cover with plastic wrap.
20. Beat whipping cream until soft speaks form.
21. Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
22. Arrange slices of mango on top of the custard.
23. Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
24. Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
25. Carefully sprinkle the toasted flaked almonds between the rows.
26. Serve tart chilled.