Here's my latest invention - a take on the classic creme patisserie (a kind of custard that doesn't need to be baked in the oven to set), with a nod to health conscious people (only a small nod mind...) Encased in a brown sugary shortcrust pastry is a berry compote layer, topped with a thick layer of coconut custard and mango jelly. Supremely yum, and looks pretty special too.
I made mine in a 20cm cake tin, but if you wanted, you could use a loose bottomed tart tin instead - if you do this, HALVE the amount of custard and jelly used, or you'll end up with a lot left over. Or use pour the extra custard into glasses, top with the remainder of the jelly, and you'll have a super creamy dessert :D
Makes one 20cm deep tart
For the pastry:
- 140g (2/3 cup) butter, chilled and diced (or use Stork/margarine - this affects the taste a little but is easier to work with)
- 250g (2 cups cups) plain flour
- 100g (1/2 cup) light soft brown sugar
- 1 egg
- 1 tbsp milk
For the berry compote:
- 250g (2 cups) frozen mixed berries
- 30g (2tbsp) granulated sugar
- 1 tbsp water
For the custard:
- 8 egg yolks
- 120g (1 1/4 cups) light soft brown sugar
- 50g (1/3 cup) plain flour
- 4 tsp cornflour
- 560ml coconut milk
For the mango jelly:
- 300g (2 1/3 cups) frozen mango (or equivalent of fresh, peeled mango), defrosted
- 2 leaves of gelatine
1. Preheat the oven to 180c/355f/gas mark 4. Lightly grease a 20cm springform cake tin.
2. Make the pastry. Rub the butter and flour together between your fingertips, until the mixture is a fine breadcrumb texture. Stir in the brown sugar (making sure there are no big lumps of sugar in the dough).
3. Add the egg and milk, and bring the dough together into a ball. This is easiest to do with your hands, and be careful not to overwork the pastry - as soon as it sticks together, don't mix it anymore. Wrap the dough in clingfilm and chill for 20-30 minutes in the fridge.
4. Roll out the dough between two sheets of clingfilm, to a circle about 30cm in diameter (make it as thin as possible - about 1/2cm maximum) - if you find that the pastry is cracking a lot, don't worry. Place the dough in the cake tin, and patch up any holes with excess pastry. The dough should cover the base and go up the sides of the cake tin.
5. Prick the base of the dough all over with a fork. Place a layer of baking parchment on top of the dough, and fill with baking beans/flour. Bake for 20 minutes.
6. Remove the baking parchment (with the beans/flour), and bake for another 5-10 minutes, until the top of the sides is golden brown, and the base is firm to the touch. Take out of the oven and leave to cool fully.
7. Whilst the tart case is baking, make the berry compote. In a medium saucepan add the frozen berries, sugar and water. Cover the pan, then cook on a low-medium heat for 5-10 minutes, until the berries have softened. Keep an eye on the water levels, adding a little water if required.
8. Blend the berry compote, and set aside to cool.
9. Once cooled, set aside 1 tablespoon, then pour the rest of the berry compote onto the base of the tart. Smooth over evenly.
10. Make the coconut creme patisserie. Heat the coconut milk in a large saucepan until bubbles are appearing on the top of the milk.
11. Meanwhile whisk the egg yolks together with the brown sugar, cornflour and plain flour - just until the mixture is smooth. Place the bowl on a tea towel (this helps the bowl to keep still for the next step). Whilst whisking the egg mixture, gently pour in the coconut milk. Keep whisking until all of the coconut milk has been added.
12. Pour the mixture back into the pan, then continuously stir using a wooden spoon/spatula whilst heating (on a low-medium heat). It will only take a few minutes to thicken, so don't stop mixing. Once it is thick enough to coat the back of a wooden spoon, and the custard drops off the spoon (rather than pouring), take off the heat. Don't worry if you see some lumps - whisk well and they'll disappear! Pour into the tart case.
13. Make the mango jelly. Place the two leaves of gelatine in cold water for 5 minutes, until they are soft.
14. Blitz the mango in a food processor until smooth, then heat until simmering.
15. Squeeze out any excess water from the gelatine, then add to the hot mango puree, and whisk. It will dissolve very quickly.
16. Pour onto the tart. Drizzle over the reserved berry compote. Place in the fridge for at least 3 hours to set.