Mango, Strawberry Coconut Tart

Method:
1. Cream butter and sugar together and add the egg, beating well to combine.
2. Add all the other ingredients – to form a stiff dough. Cover and L eave to rest in the fridge for 30 minutes.
3. Roll dough out to 5mm thickness, then use to line a 10cm round tin, making sure to line the sides of the tin to form a deep edge.
4. Dock the pastry base then blind bake at 180C for 30 min or until the pastry is golden and crispy. Leave to cool completely

For the Mango Custard:

2 cups (500ml) Parmalat milk
6 egg yolks
2/3 cup (135g) sugar
1/4 cup (40g) cornflour

1 tsp vanilla extract
1 cup mango purée 

Method:
1. Place 1/2 Parmalat milk into a pot then bring milk to just below boiling point. In a bowl, whisk together remaining milk, egg yolks, sugar and cornflour until smooth.
2. Pour the warmed milk into the egg mixture and whisk well to combine.
3. Return mixture to the pot, then cook over low heat, until thickened, simmer for 2 minutes. 
4. Remove from the heat, add vanilla and mango purée then cover and leave to cool completely. 

For the Strawberry Preserve:

500g strawberries, diced
125g sugar
1 lemon, juiced
1 tsp vanilla extract

Method:
1. Place 1/2 strawberries, sugar and lemon juice into a pot, stir over low heat until sugar dissolves.
2.Bring to the boil, then simmer for 8-10 minutes until thickened and strawberries have softened. 3. Remove from the heat, stir in the remaining strawberries then leave to cool completely.

For the Coconut Meringue:

4 large eggs
1 cup castor sugar
1 tsp vanilla extract
1 cup desiccated coconut

Method:
1. In a large bowl, combine egg whites and castor sugar, then place over a pot of simmering water (the water should not touch the bowl) and stir until sugar dissolves.
2. Remove from the heat and whisk with an electric beater until the mixture is cooled and the egg whites have become light, fluffy and glossy.
3. Add vanilla and fold in the desiccated coconut.

To assemble:

1. Whisk the cooled pastry cream then spoon into the tart case, spoon on the cooled compote.
2. Spoon on (or pipe) the coconut meringue then toast lightly with a blowtorch (optional).