Mango and Banana Custard

Ingredients: 1 piece 22 cm / 11 inches blind-baked Tart Shell – see below* 3 large Eggs, beaten 80 g / 2 4/5 oz Castor Sugar 1 Tsp Vanilla Essence 45 g / 1 ½ oz All-Purpose Flour 450 ml / 15 fl oz Coconut Cream (Santan Pekat) or Milk 300 g / 11 oz / 2 Mangoes - peeled and cubed 300 g / 11 oz / 2 Bananas - skinned and thickly sliced; cut last to avoid oxidization 1 tsp Lemon Juice 2 tsp Brown Sugar 30 g / 1 oz sliced toasted Almonds 30 g / 1 oz Butter, leave at room temperature Handful of Lemon Zest Cinnamon Powder for dusting Salt to taste 22-cm Blind-baked Base Ingredients*: 150 g / 5 oz Butter, cut into large cubes, chilled ¼ cup / 2 oz Caster Sugar 1 Egg 1½ cups / 12 oz All-Purpose Flour ½ cup / 4 oz sliced toasted Almonds Green Beans / Chickpeas – enough to cover pan for a layer

Method: Warm Coconut Cream on low heat. Avoid boiling to avoid Coconut Cream from curdling. In a large bowl, whisk together Eggs, Vanilla Essence, Lemon Juice, warm Coconut Cream and Sugar. Add Flour in a little at a time. Whisk well. Grease pan with some Butter. Spread Fruits randomly in pan, and pour mixture onto Fruits. Sprinkle Lemon Zest, Almonds, Brown Sugar, and Butter chunks on the top. Dust on Castor Sugar and Cinnamon Powder. Bake in preheated oven at 180°C (360°F) for 20-25 minutes, till filling sets, and top is golden brown. Serve warm with Ice Cream. 22-cm Blind-baked Base: Place Flour, Butter, Sugar and Almond in a large bowl, and rub them through fingertips till rough dough is formed. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with Green Beans. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with Green Peas), and set aside to cool.