MANGO TART 1 quantity of sweet shortcrust pastry 1 cup milk 1 teaspoon vanilla essence 6 egg yolks 3/4 cup sugar 3 tablespoons cornstarch 25g butter 1/2 cup cream, lightly whipped 2 mangoes, peeled and sliced On a lightly floured surface roll out the pastry for 1/4 in thick. Lightly press the pastry into a 9 in tart tin and freeze for 30 minutes. Preheat the oven to 350°F.

Remove pastry shell from the freezer and line with baking paper. Fill with baking weights or rice and bake the shell for 10 mintues. Remove paper and weights. Bake for a further 10 minutes, until dry, golden and crisp. Leave to cool.

Place milk in a saucepan over medium heat and heat until just before boiling point. Add vanilla. Remove from heat.

Place egg yolks and sugar in a bowl and beat until thick. Add the cornstarch and hot milk and stir until smooth.

Return mixture to a clean saucepan over medium heat, stirring constantly with a wooden spoon for about 15 minutes, or until thickened.

Bring the custard to the boil, turn the heat down and cook for a further 2 minutes. Remove from heat and add butter, stirring to combine. Strain mixture into a bowl, lay plastic wrap on the surface and refrigerate until cold. Fold through cream.

Remove tart shell from the tin and place on a serving platter. Pour in custard and arrange mango slices decoratively on top.

Serves 8.

Bills - Breakfast, Lunch + Dinner, Bill Granger