Mango & coconut custard tart

Preheat the oven to 190ºC, gas mark 5. Lightly flour a work surface and unroll the pastry on it, then sprinkle over the coconut. Use a rolling pin to roll the pastry out so that the coconut sticks to it and it is 0.2-0.3cm thick. Use to line a 22cm fluted tart tin, leaving a 1cm overhang, and prick the base all over with a fork. Line with baking parchment, fill with baking beans and bake for 10 minutes. Remove the parchment and beans, then return the tart to the oven for another 10 minutes. Reduce the oven temperature to 140ºC, gas mark 2.

Meanwhile, chop the mangoes. Put ¾ in a blender with the salt; whizz until smooth, then set aside. In a pan, mix the cream, coconut cream and vanilla until smooth, then cook over a medium-high heat until bubbles start to appear; take off the heat.

Whisk the eggs, yolks and sugar in a bowl with a balloon whisk. Continuing to whisk constantly, gradually add the warm coconut cream mix. Stir through the mango purée, then strain the mixture through a sieve into a jug. Put the pastry case (in the tin) on a baking tray, then pour in the mango custard mixture and bake for hour, or until the custard is set but still has a wobble in the middle.

Set aside to cool to room temperature, then trim away the excess pastry. Chill for at least 2 hours (up to 24 hours). Sprinkle with the extra coconut and serve at room temperature with the remaining mango.