Philip Johnson suggests serving this tart with griled ripe peaches or fresh raspberries. He says the staff at e'cco are addicted to this tart with a cup of coffee
350g unsalted butter
155g icing sugar
4 egg yolks
500g plain flour, sifted
2 1/2 tablespoons very cold water, approximately
8 eggs, beaten lightly for egg wash
500ml cream (35% butterfat)
1 vanilla pod, split
1 cinnamon quill
750g caster sugar
125ml orange juice, freshly squeezed
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 180 degrees C (355 degrees F). Roll out rested pastry 3mm and gently ease into tart tin.
Rest a further 30 minutes in the refrigerator or freezer.
Line pastry shell with a piece of baking (silicone) paper - or use parchment or foil.
Fill with pastry weights, such as raw rice or split peas and bake for 20 minutes.
Remove weights and paper and brush egg wash over shell.
Reduce oven temperature to 60 degrees and bake a further 10 minutes, or until golden.
Leave oven on at 120 degrees C (250 degrees F)
For the 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 120 degrees C (250 degrees F). 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, combine 250g caster sugar and 60ml water in a small saucepan over moderate heat and stir until sugar dissolves.
Bring to the boil and boil until syrup becomes a deep golden colour. Do not allow it to burn.
Immediately remove from heat and very carefully, as mixture will spit, add 125ml 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.
PreamblePhilip Johnson suggests serving this tart with griled ripe peaches or fresh raspberries. He says the staff at e'cco are addicted to this tart with a cup of coffee