I am a 'mango chick' or should I say 'cheek'

From Bill Granger's Sydney Food

I've always been in love with mangoes. But when I spotted this mango on the farmer's stall I couldn’t help but imagine myself walking through a mango orchard in India.
In my dream, the trees were beautiful. The air smelled like orange and lime tree flowers with just a hint of vanilla.
The mangoes were so red they looked like rubies suspended in a mass of green feathers. I picked one of these plump jewels. My fingers closed around something as smooth as a silk ribbon.
The farmer, who was looking at me with sympathy, gave me his small knife so I could peel off the divine skin of the fruit. He knew I couldn’t resist for another minute.
I carefully skinned the mango, revealing its golden flesh.
I closed my eyes and took it to my mouth. It was firm and juicy and tasted just like I had imagined.
Then I woke up. It was anything but India. But I still had that mango in my hand.

Mangoes are the sort of fruit I can never have enough of. Even though I buy almost a dozen of mangoes per week, they seem to disappear faster than it takes to say 'good bye'.
Before I even realize how good they are I've already devoured at least three of them! Can you believe this?
Finally, only one –out of twelve- was left. I had to keep it in a safe place by making this extraordinary tart.

Mango tart
Serves 8

This tart is an elegant way to use mangoes. The custard – bursting with vanilla flavours – is balanced by adding whipped crème fraiche and nicely enhances the vanilla hint of the mango.
The pastry is quite difficult to work with but patches beautifully, so don't be scared.

1 quantity of sweet shortcrust pastry
250ml milk
1 teaspoon vanilla essence
6 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
25g butter
125ml cream, lightly whipped
1 big mango, peeled and sliced

On a lightly floured surface roll out the pastry. Lightly press the pastry into a 23cm tart tin and freeze for 30 minutes. Preheat the oven to 180°C.
Remove pastry shell from the freezer and line with baking paper. Fill with baking weights or rice and bake the shell for 10 minutes. Remove paper and weights. Bake for a further 10 minutes, until dry, golden and crisp. Leave to cool.
Place milk in a saucepan over medium heat and heat until just before boiling point. Add vanilla. Remove from heat.
Place egg yolks and sugar in a bowl and beat until thick. Add the cornstarch and hot milk and stir until smooth.
Return mixture to a clean saucepan over medium heat, stirring constantly with a wooden spoon until thickened.
Bring the custard to the boil, turn the heat down and cook for a further 2 minutes. Remove from heat and add butter, stirring to combine. Strain mixture into a bowl, lay plastic wrap on the surface and refrigerate until cold. Fold through cream.
Remove tart shell from the tin and place on a serving platter. Pour in custard and arrange mango slices decoratively on top.

Sweet shortcrust pastry
260g plain flour
35g icing sugar
a pinch of salt
180g unsalted butter

Place the flour, sugar and salt in a bowl. Add the butter and rub trough with fingertips until the mixture resembles coarse breadcrumbs.
Add 30ml of ice cold water and cut in with a knife until the dough comes together in a ball.
Wrap in cling film and refrigerate for 30 minutes.

food - mango - tart - bill granger