Mango Tart

Pastry:

1 rich shortcrust pastry

Filling:

2tbsps custard powder

120 ml milk

60g granulated sugar

1 mango

Topping

1 mangoes, whipped cream

Method:

1. Preheat oven to 180 degree C

2. Roll pastry to the required thickness and line bases and sides of boat-shaped tart tins. Prick pastry evenly with a fork.

3. Bake for 18 minutes.

4. Peel, core, and mash mango with a blender. There will be about ½ cup mango mash.

5. Cook custard powder, milk and sugar over low heat. Stir till boils and thickens.

6. Stir in mashed mango and remove from heat.

7. Spoon the mixture into tart tins.

8. Cut peeled mango into slices and spread on tart Surface.

9. Brush with apricot jam.

10. Decorate with whipped cream.