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1
Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
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2
Lightly grease a 23 cm tart tin with a removable base.
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3
Press the pastry onto the bottom and sides of tin and prick with a fork.
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4
Chill the base for 30 minutes.
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5
Preheat oven to 180u00b0C.
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6
Line the pastry case with non-stick baking paper and fill with baking beans.
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7
Bake blind for 10 minutes.
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8
Remove beans and bake for a further 5-7 minutes until golden.
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9
Prepare the custard filling.
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10
In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
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11
Combine the cornflour, plain flour and sugar in a medium sauce pan.
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12
Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
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13
Beat the egg yolks in a small bowl.
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14
Slowly add about 1 cup hot milk mixture stirring constantly.
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15
Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
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16
Bring the custard filling to a gentle boil and stir constantly until thickened.
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17
Stir in white chocolate until well blended.
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18
Cool to room temperature.
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19
To prevent a skin forming cover with plastic wrap.
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20
Beat whipping cream until soft speaks form.
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21
Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
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22
Arrange slices of mango on top of the custard.
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23
Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
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24
Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
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25
Carefully sprinkle the toasted flaked almonds between the rows.
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26
Serve tart chilled.
