Ingredients
Serves 10
350g unsalted butter
155g icing sugar
4 egg yolks
500g plain flour, sifted
2½ tbs very cold water, approximately
8 eggs, beaten lightly for egg wash
500ml pure cream
500ml milk
1 vanilla pod, split
1 cinnamon quill
750g caster sugar
60ml water
125ml orange juice, freshly squeezed
5 mangoes
Method
To make the shortcrust pastry, cream the unsalted butter and icing sugar together in a food processor.
Add the egg yolks one at a time, mixing well after each addition.
Mix in flour then add just enough water to bring pastry together on the blade, do not overwork.
Knead lightly, wrap in plastic food wrap and refrigerate for 1 hour before using.
Pre-heat oven to 180ºC. Roll out rested pastry and thinly ease into tart tin then rest for a further 30 minutes in the freezer.
Line pastry shell with a piece of baking paper, fill with raw rice or split peas and bake for 20 minutes. Remove weights and paper, brush egg wash over shell, reduce oven temperature to 60ºC and bake for a further 10 minutes until golden.
Now raise oven to 120ºC
For tart filling, combine vanilla pod, cinnamon quill, milk, cream and 150g of the sugar in a saucepan.
Bring almost to the boil, stirring to dissolve the sugar.
In separate bowl lightly whisk together another 150g sugar and 7 eggs. Whisk hot milk mixture into eggs and strain into pouring jug.
Allow mixture to stand 10 minutes and skim off any foam that rises to the surface.
Pour custard into prebaked tart shell.
Bake at 120ºC (250ºF) for 40-50 minutes, or until filling is just set.
Allow to cool in tin and serve at room temperature.
To make the caramel syrup, cook 250g of caster sugar in a small saucepan over moderate heat and cook to a deep golden colour. Immediately remove from heat and add orange juice. Return pan to low heat and stir until syrup is smooth.
For the toffeed mangoes, slice cheeks from each side of mango stones and, using a very large metal spoon, insert it between flesh and skin of cheek and ease flesh out.
Lay cheeks on an oven tray and sprinkle liberally with extra caster sugar.
Using a kitchen blow torch, or under a very hot grill, caramelise the sugar.
To serve, place a wedge of tart on each serving plate.
Lay a caramelised mango cheek to one side.
Drizzle thin caramel syrup over and around mango cheek.