Decorated with elegant slices of in-season mango and sprinkled with toasted coconut this recipe is a refreshing end to a delicious meal.
2 cups plain flour
2 tbsp icing sugar
2 tbsp desiccated coconut
160g butter, diced, chilled
2 cups pure cream
3 lemongrass stalks, trimmed, sliced
3 egg yolks
1/2 cup caster sugar
1 tbsp cornflour
1 tsp coconut essence
2 large mangoes, cheeks removed,
2 tbsp flaked coconut, toasted
1 Place flour, icing sugar and coconut into a food processor and process for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add eggs and process until mixture comes together, forming a pastry. Turn onto a lightly floured surface; knead until smooth. Form into a 3cm-thick rectangular shape. Wrap in plastic film and refrigerate for 30 minutes or until firm.
2 Preheat oven to 200°C. Grease a 34cm x 11.5cm x 2.5cm deep rectangular fluted flan pan. Roll pastry out between 2 sheets of baking paper until 4cm thick and large enough to line prepared pan. Transfer pastry to pan and trim by running rolling pin over the top of the pan. Prick base of pastry 12 times with a fork. Place into freezer for 10 minutes.
3 Line pastry with a sheet of baking paper and fill with baking beads or dried rice or beans. Bake for 15 minutes. Remove paper and bake for 10-15 minutes or until light golden and cooked through. Cool.
4 Place cream and lemongrass into a saucepan and place over a medium heat. Bring to a gentle simmer. Remove pan from heat and stand for 10 minutes. Strain through a fine sieve. Discard lemongrass. Beat egg yolks, sugar and cornflour in a bowl until light and creamy. Slowly add cream and stir until combined. Return mixture to pan and place over medium heat. Stir constantly until mixture thickens. Spoon into pastry case and spread.
5 Cool and refrigerate. Place slices of mango onto tart and sprinkle with toasted coconut. Serve.