Mango & Fig Tart

Method

1. Preheat oven to 200◦C.
2. Bring milk and vanilla to the boil. Mix together egg yolks and sugar then sifted flour, add the hot milk to egg yolks mixing the whole time.
3. Transfer the mixture to a clean saucepan on a medium heat, whisking constantly bring to the boil. Remove from heat and pour into a clean bowl, cover the surface with cling wrap to prevent a skin forming. Leave to cool.
4. Unroll sheet of pastry cut 6 x 12 cm rounds, place on a tray lined with baking paper. Using a 10 cm cutter as a guide place in the centre of the pastry disk and gently depress to mark a border, then use a fork to prick the inner circle, followed by a tablespoon of custard , brush border with eggwash. Chill for 10 minutes.
5. Bake in an oven 10 mins at 200◦C then reduce the temperature to 160 ˚C bake until pastry is golden brown.
6. Allow to cool for at least 5 mins then top with skinned and sliced mango cheek or quarter figs. Finish with a dollop of mascarpone and a drizzle of pure maple syrup, scatter with some sliced fresh mint.