The best mango tart

Is there any better time of year than mango season? There’s endless possibilities with these juicy fruits whether you want to make a smoothie, a sweet snack, or simply eat them on their own. This mango tart is one of the best summer desserts to indulge in as mango season comes to an end and is sure to dazzle any guests you serve it up to. And while the design may look intricate, the method is actually fairly simple. Of course, if you have no time for finer details, the flavour stays the same if you prefer to just lay the mango slices in a criss-cross pattern across the top of the tart.

Ingredients

• 1 cup plain flour
• 1/3 cup icing sugar
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
  Filling
• 3 large egg yolks
• 1/4 cup sugar
• 2 tablespoons plain flour
• 2 Tablespoons cornflour
• 1 1/4 cups milk
• 1/2 a vanilla bean, split lengthwise
• 3 large mangos, cut into thin slices

Method

1. Add flour, sugar and salt to bowl of food processor. Pulse with pastry blade until combined. Add butter. Pulse until butter is just combined and mixture is in large clumps.
2. Grease 22cm nonstick loose-base tart pan. Press dough into pan to form base and sides of crust. Prick all over bottom crust with fork. Cover with plastic wrap. Freeze for 15 minutes.
3. Preheat oven to 220C. Remove plastic wrap. Place pan on baking tray. Bake for 13 to 15 minutes or until golden brown. Remove from oven. Allow to cool completely in the pan. Once cooled completely, release from pan and transfer to serving dish.
4. Meanwhile, whisk egg yolks and sugar together in medium bowl until well combined. Sift flour and cornflour in with eggs, whisking until smooth.
5. Add milk to medium saucepan. Scrape vanilla bean seeds into milk then add scraped bean to saucepan and bring to a boil until milk starts to foam. Remove milk mixture from heat, take out vanilla bean. Slowly whisk milk into egg mixture, whisking constantly.
6. Pour mixture into medium saucepan set over medium heat. Cook, whisking constantly, until comes to a boil. Continue whisking constantly for 30 to 60 seconds until it thickens. Immediately pour mixture into clean bowl and cover with plastic wrap so that plastic wrap is touching pastry cream. Place inside a larger bowl filled with ice water to bring to room temperature.
7. Once at room temp, whisk to remove lumps. Pour into the cooled tart shell. Arrange mango slices on top, starting in the centre and fanning outwards to mimic flower petals. Slice and serve.