Coconut and Mango Flan
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 5 h. 55 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 ¼ cups all-purpose flour
- 1 pinch salt
- ⅔ cup butter
- 1 Tbsp powdered sugar
- water
- For the filling
- 1 ⅛ cups Coconut milk
- 3 large egg yolks
- ¼ cup sugar
- 2 Tbsps all-purpose flour
- 2 Tbsps Corn starch
- 2 Mangoes (peeled and thickly sliced)
- ¼ cup Apricot Jam
- 1 Tbsp water
- For the coconut ice cream
- 1 cup cream (48% fat, chilled)
- ¾ cup Coconut cream (chilled)
- ½ cup Shredded coconut
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a 23cm|9" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10 minutes until golden and cooked through.
4.
For the filling: mix together the sugar and egg yolks in a heatproof bowl. Whisk in the flour and cornflour and mix until incorporated.
5.
Heat the coconut milk in a pan to a gentle boil. Remove from the heat and pour slowly into the egg yolk mixture, stirring constantly.
6.
Pour back into the pan. Heat until boiling and then continue stirring for 1-2 minutes until thick. Remove from the heat. Set aside to cool, stirring occasionally.
7.
Spread the filling in the pastry case and arrange the sliced mangoes on top.
8.
Heat the jam and water and pass through a sieve.
9.
Brush the jam glaze over the mango slices and chill until ready to serve.
10.
For the coconut ice cream: whisk the cream until thick.
11.
Gently stir in the coconut cream and desiccated coconut.
12.
Put into a freezerproof container, cover and freeze for at least 4 hours until firm.
13.
Serve with the mango tart.
