Mango Strawberry Tart

Sift together the all purpose flour, salt and icing sugar until airy. Using a hand mixer, or a food processor, blend together the the flour and icing sugar mixture with the cold butter until it forms clumps.

Knead the clumps by hand until it forms into a dough. Press the dough into the tart tin and make sure it’s of even thickness throughout.

Prick the dough with a fork and cover it. Cover it with cling wrap and pop into the freezer for 15 minutes. The dough should be pricked so that it doesn’t puff up while baking.

In the meantime, preheat the oven at 220 degree Celsius for 10 minutes. Pop the shortbread tart shell into the oven and bake for 13 minutes or until it is golden brown. Take it out of the oven and leave to cool.

As the shell cools, make the custard. Boil 1 litre of milk along with the sugar. In a small bowl, mix the custard powder with the rest of the milk and pour slowly into the boiling milk while stirring continuously.

Once it thickens, take it off the heat and leave the custard to set.

Once both the shell and custard are cooled through and set, pour the custard into the tart shell until it fills the tart. Refrigerate for 15 minutes.

Take the tart out of the fridge and decorate it with fresh mangoes and strawberries. Serve chilled!