Rated 5 out of 5 based on 3 votes
- 1 1/2 cup plain flour (pastry)
- 1/3 cup icing sugar (pastry)
- 125 g butter (pastry)
- 1 x egg yolk (pastry)
- 100 ml milk (custard)
- 200 ml coconut milk (custard)
- 4 x egg yolks (custard)
- 1/2 cup caster sugar (custard)
- 35 g corn flour (custard)
- 2 x mangoes
- 100 g white chocolate (grated)
In a food processor, process flour, icing sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and process . Add in enough cold water to bring mixture together. Remove from food processor and knead dough on a lightly floured surface until smooth. Wrap in glad wrap and refrigerate for 30 mins.
Lighly grease 4 mini tart tins. Preheat oven to 180 degrees. Divide pastry into 4 even portions. Roll each portion between two sheets of baking paper until 3-4mm thick. Ease pastry into each tart tin. Line each tart tin with baking paper and fill with rice or cooking wieghts. Bake for 15 mins, remove paper and rice and bake for a further 10 mins. Remove from oven and cool. Note: There may be left over pastry, I roll this out and cut into squares and lightly sprinkle with sugar and bake for a “cooks treat” later!
In a medium saucepan, combine milk and coconut milk. Place over low heat, stirring until mixture comes to the boil.
In a mixing bowl, place egg yolks and sugar and beat on high until egg mixture turns pale. Add cornflour and beat until combined. Slowly pour milk mixture into egg mixture beating constantly until combined. Transfer this mixture to the saucepan, placing on a medium heat and whisk until mixture thickens. Remove mixture from heat and pour into a bowl. Cover with glad wrap (glad wrap needs to touch custard) to prevent a skin forming. Refrigerate until cold.
Sprinkle even amounts of white chocolate into the bottom of each pastry case. Spoon custard into pastry case, top with slices of mango.
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