makes
12
prep
30 minutes
cook
40 minutes
difficulty
Mid
makes
12
serves
preparation
30
minutes
cooking
40
minutes
difficulty
Mid
level
You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry.
Ingredients
- 21 22 cm puff pastry, forked (one sheet each for top and bottom)
Mango filling
- 200 g caster sugar
- 500 ml pure cream
- 350 ml milk
- 150 g mango puree
- 75 g custard powder
- 50 g egg yolks
- 75 g eggs
- 1 tsp vanilla extract
- 60 g butter
Passionfruit icing
- 300 g icing sugar, sifted
- 25 g passionfruit puree
- 25 g butter, melted
Decoration (optional, see Note)
- 20 g charcoal powder
- 20 g coconut powder
- 20 g strawberry powder
- 20 g passionfruit powder
- 20 g raspberry powder
Resting time: 30 minutes
Chilling time: overnight
Instructions
Preheat the oven to 200°C. Place a 25 cm x 30 cm sheet of puff pastry on a perforated tray and prick with a fork. Blind bake the pastry for 25 minutes.
To make the mango custard, mix together custard powder, yolks, eggs and vanilla paste into a slurry in a standard mixer fitted with whisk.
In a medium-sized saucepan add the caster sugar, cream, milk and mango puree and bring to boil at 90°C. (To make mango puree, peel mango and cut flesh from seed. Stick blend until smooth paste.)
As soon as it reaches 90°C pour the liquid into the mixer while whisking on high speed.
Add the butter spoon by spoon and mix until well combined.
Cover custard with cling wrap – making sure the cling wrap is touching the surface of the custard so that a skin doesn’t form – and allow to cool.
Once the custard is at room temperature, mix in the chopped mango.
To make the passionfruit icing, place icing sugar, butter and passionfruit pulp in a small heatproof bowl, set over a small saucepan of simmering water (make sure the bowl does not touch the water). Stir for about 1 minute, or until icing is spreadable.
Place icing sugar, butter and passionfruit pulp in a small heatproof bowl, set over a small saucepan of simmering water (make sure the bowl does not touch the water). Stir for about 1 minute, or until icing is spreadable.
To finish, place one piece of the pastry in the bottom of the mould, pour the custard on top and then spread it evenly. Place another piece of the pastry on top, smooth side up. Chill in the fridge overnight.
To slice, heat a bread knife under hot water and dry.
Note
Photography by Matthew Venables.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry.
