White Chocolate And Mango Cream Tart

• 1 1/2 cups plain flour
• 1 cup desiccated coconut
• 1/2 cup butter, softened
• 2 tablespoons caster sugar
• 2 egg yolks
• 1/2 teaspoon almond essence
• 2 1/2 cups whipping cream
• 1 large ripe mango
• 1/2 cup toasted sliced almonds, to decorate
• Filling
• 150 g white chocolate, chopped into small pieces
• 1/2 cup whipping cream
• 5 tablespoons cornflour
• 1 tablespoon plain flour
• 1/4 cup granulated sugar
• 1 1/2 cups milk
• 5 egg yolks

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.
2. Lightly grease a 23 cm tart tin with a removable base.
3. Press the pastry onto the bottom and sides of tin and prick with a fork.
4. Chill the base for 30 minutes.
5. Preheat oven to 180u0b0C.
6. Line the pastry case with non-stick baking paper and fill with baking beans.
7. Bake blind for 10 minutes.
8. Remove beans and bake for a further 5-7 minutes until golden.
9. Prepare the custard filling.
10. In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
11. Combine the cornflour, plain flour and sugar in a medium sauce pan.
12. Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
13. Beat the egg yolks in a small bowl.
14. Slowly add about 1 cup hot milk mixture stirring constantly.
15. Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
16. Bring the custard filling to a gentle boil and stir constantly until thickened.
17. Stir in white chocolate until well blended.
18. Cool to room temperature.
19. To prevent a skin forming cover with plastic wrap.
20. Beat whipping cream until soft speaks form.
21. Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
22. Arrange slices of mango on top of the custard.
23. Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
24. Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
25. Carefully sprinkle the toasted flaked almonds between the rows.
26. Serve tart chilled.

flour, coconut, butter, caster sugar, egg yolks, almond essence, whipping cream, mango, almonds, filling, white chocolate, whipping cream, cornflour, flour, sugar, milk, egg yolks

Taken from www.food.com/recipe/white-chocolate-and-mango-cream-tart-62164 (may not work)