Mango Tart

Ingredients
3 mangoes, peeled and sliced
2 cups flour
1/4 cup powdered sugar
8oz butter, cold and cubed
3-4 tablespoons water, cold
8 egg yolks
3/4 cup sugar, superfine
1 cup milk
1 teaspoon vanilla
3 tablespoons cornstarch
1/2 cup cream, whipped
1 lemon, zest


To make crust...
In a food processor pulse together flour and powdered sugar to remove any lumps. Add cold butter and pulse until mixture resembles corse bread crumbs. Next slowly add in 1 tablespoon of water at a time pulsing continuously until dough begins to come together. Poor dough onto a work surface and form into a ball then wrap the dough in plastic wrap, press ball down into a disk and refrigerate for at least 30 minutes. Preheat oven to 350F.
Roll out dough 3 mm thick and fit it into your 9 inch tart pan, gently pressing into the sides. poke a few holes in the bottom, then line with parchment paper and pie weights or rice. Bake crust for 10 minutes then remove parchment paper and weights and bake for a further 10 minutes or until crust is golden in color. Place on baking rack to cool.
To make filling...
In a large bowl whisk together egg yolks and sugar until thick and pale. In a saucepan heat milk and vanilla just until it begins to boil. Slowly poor hot milk mixture into the egg mixture while continuously whisking until well incorporated. Poor the filling into a clean saucepan and stir over medium high heat until it starts to slightly thicken. Add the cornstarch and whisk continuously for about one minute, the custard will thicken really quickly so don't panic. Poor the custard through a strainer to remove any lumps and so it becomes nice and silky, place in a large bowl and cover with plastic wrap, make sure the plastic wrap it touching the top of the custard so it doesn't form a skin. Place custard in the fridge to chill.  In a separate bowl whisk cream just until soft peaks begin to form. Gently fold cream and lemon zest into the chilled custard. Poor filling into crust then top with sliced mango pieces.