Caramelised mango and jasmine upside-down tart with jasmine custard

Name: Caramelised mango and jasmine upside-down tart with jasmine custard
Yield: Serves 6 to 8
Ingredients: 200 g/7 oz short crust pastry; crystallised jasmine flowers; 25 g/1 oz/3 tablespoons cornflour; 50 g/2 oz/¼ cup sugar; 50 ml/2 fl oz/¼ cup double cream; 225 ml/8 fl oz/⅞ cup milk; 1 egg plus 2 yolks, lightly beaten with; 3 tablespoons jasmine jelly; 2 ripe but still firm mangoes; 50 g/2 oz/½ stick unsalted butter; 50 g/2 oz/¼ cup light muscovado sugar

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

This rich tart of tropical flavours is made in the same way as a classic tarte Tatin, with the pastry baked on top of the caramelised fruit, and then the whole thing carefully turned over.

Ingredients

Custard

225 ml/8 fl oz/⅞ cup milk
1

Dessert
Pastry
Vegetarian

Method

Generously butter a 18 or 20 cm/7 or 8 inch cake tin, then make the custard and leave it to cool and chill until required.

Bring the milk to the boil in a heavy, medium-sized saucepan and beat in t