Coconut Mango Custard Tart

Use 4 individual loose bottom 4 inch tart/pie dishes or 1 large pie mould. The first three ingredients are for the crust. Grind the digestive biscuits into powder and mix the sugar.

Brown sugar tastes best. If you dont have that,then use normal powdered sugar. Add the melted butter in the sugar and biscuits and press into the base and sides of the tart dishes. Use most of the mix, pressing down with a spoon to make a firm crust. Or the coconut jelly will seep into the pie crust making it soggy. Chill in fridge.

In a small bowl ,place 2 tsp water and sprinkle.gelatin over, allowing it to bloom. Over very low heat, warm the tetrapack coconut milk with the sugar to dissolve it and slightly reduce it. Keep stirring 10 minutes.

Melt the gelatin in the microwave in 10.second bursts. Stir well.

Mix the gelatin liquid to the coconut milk and sugar mix. Stit well. Strain into a small jug.

Allow.it to cool in the fridge. After 10-15 minutes, the coconut jelly thickens . Spoon 2 tsp into the pie crust and swirl to coat. Chill till jelly has set.

Peel mangoes. Cut into small pieces and save 1/2 cup. Mix mint leaves and chill. Puree the rest of the mangoes

Place half the coconut milk in a pan. Bruise the white portion of lemon grass stalk and place in coconut milk. On very low heat , ideally a double boiler , heat the milk for 10 -15 minutes.

Mix the custard powder into the remaining coconut milk well and pour into the simmering coconut milk. Cook another 10-15 minutes without allowing the mix to boil .

The long time on heat will cook the custard and the coconut milk remains rich and sweet. Turn off the heat. Remove lemon grass stalk squeezing out as much flavor as you can. Mix the sugar as needed and mix in 1/2 cup mango puree.

Add more or less depending upon the taste of the mango. Don't add too much puree or you may make the custard runny. Cool.

Toast the shredded coconut on a tawa. Take out the now set coconut jelly tart shells. Spoon the mango over the jelly. Sprinkle with the toasted shredded coconut.

Spoon the cool coconut mango custard over. Allow the custard to chill. Just before serving, pipe some whipped cream on the tarts.