White Chocolate And Mango Cream Tart - cooking recipe

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

Preparation

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\u00b0C.
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.