Mango custard flan

Instructions

1. Preheat the oven to 200˚C (fan-forced).
2. Grease and line a 15 cm round cake tin with baking paper. Gently push the puff pastry into the prepared tin, pushing the pastry into the edges of the tin, allowing any remaining pastry to overhang the sides of the tin. Refrigerate for 30 minutes.
3. Trim any excess pastry with a sharp paring knife and discard, then prick the pastry in the tin all over with a fork. Line the pastry with a second sheet of baking paper, then fill with baking weights (or dried beans or rice), ensuring you fill the tin to the top with baking weights, to support the sides of the pastry, while baking. Bake for 20 minutes, then remove the weights. Reduce the oven temperature to 180˚C (fan-forced), then bake for a further 5 minutes, or until the base of the pastry is a light golden-brown. Remove from the oven and allow to cool completely.
4. Meanwhile, make the rice pudding. Combine the coconut milk and lime leaves in a large saucepan and bring to the boil. Stir through the rice, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally, until the rice is al-dente. Remove from the heat and stir through the cream.
5. To make the custard mixture, in a large bowl, whisk the egg yolks, sugar, cornflour, coconut milk powder, vanilla and salt until well combined. Fold the hot rice pudding through the custard mixture. Discard the lime leaves, then return to the pan and cook until the rice pudding registers a temperature of 80-85˚C on a digital thermometer, or the pudding thickens slightly.
6. Return the oven to 180˚C (fan-forced). Cut 1-2 mangoes into 1 cm cubes – enough to cover the base of the tart shell (reserve any leftover mango to use in the purée or to serve). Pour the rice pudding custard into the tart shell and bake for 20 minutes, or until just golden, and the centre of the custard retains a slight wobble. Remove from the oven and allow to cool completely, then refrigerate for 1-2 hours before serving.
7. Blitz the remaining mango in a food processor or blender to a smooth purée. Cut the mango custard flan into wedges and serve with a drizzle of mango purée.