Mango Tart

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Crust
1 1/2 cups plain flour
1/2 cup icing sugar (extra fine)
1/4 tsp salt
125g cold unsalted butter, cubed
1 large egg yolk

How to make the crust
  1. In a food processor, whizz the flour, sugar and salt for a few seconds. Add the butter and whizz until it becomes pebbly, with large bits and small bits. Add the egg yolk and combine until the dough clumps together and the sound coming from the food processor distinctly changes.
  2. Turn the dough onto a floured surface and lightly knead for a minute. Wrap the dough up and place in the fridge to rest for 30 minutes.
  3. Roll the dough out between two sheets of non-stick paper and line a 22cm (9 inch) fluted flan tin. Place in fridge for 30 minutes to chill and rest. Remove the lined tin from the fridge and prick the base with a fork (this allows the expansion and contraction of the pastry).
  4. Blind baking: fit a piece of non-stick baking paper tightly against the crust and fill with weights (rice, beans or actual weights - whatever you’ve got). Place the tin on a baking tray and bake in in a preheated oven for approximately 15 minutes or until the exposed edges are a very light brown. Remove the baking paper and weights. Bake for a further 8-10 minutes or until the base is golden brown (if the edges seem to brown very quickly, but the base is not ready as yet, cover the sides with foil and continue to bake until the base is a lovely brown). Allow to cool on wire rack.
Vanilla Pastry Cream
2 cups full-cream milk
1/2 cup sugar
1/3 cup cornflour
6 large egg yolks
2 teaspoons vanilla extract
50g cold unsalted butter, cubed

How to make the pastry cream
  1. Bring the milk to the boil. Remove from heat and set aside.
  2. In a medium saucepan, whisk together the eggs, sugar and cornflour until smooth. Pour a little bit of the hot milk into the egg mixture and whisk well. Pour the remaining milk into the egg mixture and whisk like mad (you don’t want eggy lumps).
  3. Place the saucepan onto the heat and whilst whisking constantly, bring the mix to the boil. Reduce the heat down to medium and cook for 2 minutes or so or until the custard becomes very thick. Remove from the heat.
  4. Whisk in the vanilla extract. Whisk in the butter until it’s smooth and silky.
  5. To quickly cool the pastry cream, fill your kitchen sink halfway with cold water and throw in a large handful of ice cubes. Scrape the pastry cream into a large plastic tub and plunge the tub into the sink. Whisk the pastry cream every now and then until it is thoroughly chilled.

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