Method

1. Preheat the oven to 170C.

2. Grease a 25cm round tart tin with a removable base.

3. Combine all of tart crust ingredients into a mixing bowl and mix until all the ingredients come together into a crumbly dough.

4. Add the dough into the tart tin, using your fingers press the mixture into the sides of the tin first then finish off with the base of the tin.

5. Prick the base of the tart with a fork a few times, line with a piece of baking paper and fill tin with dried beans or rice. Blind bake in the oven for 15 minutes.

6. Discard the dried beans or rice and place the tin back in the oven for a further 15 minutes or until it’s a nice golden colour. Set aside to completely cool while the filling is made.

7. Add the mango flesh into a blender or food processor and pulse until it is a smooth puree.

8. In a medium saucepan, combine the mango puree, lime zest and sugar and bring to a simmer, stirring occasionally.

9. Combine the lime juice and corn flour together in a cup and whisk to remove any lumps before adding this to the bowl. Stir well to combine.

10. Once the mango mixture starts to bubble add one egg yolk at a time, continuously whisking to prevent lumps. Once all the eggs have been added keep whisking for 10 minutes while the custard thickens. The filling should be thick enough to coat the back of a spoon.

11. Poor the mango filling while it's still hot into the cooled tart shell. Allow it to cool down before placing it in the fridge to set for at least 6 hours.

12. To serve; arrange slices of mango and thinly sliced lime wheels over the top and sprinkle the lime zest over the top.