White Chocolate and Mango Cream Tart

READY IN: 1hr 10mins




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