Mango and Banana Custard
Mango and Banana Custard
Get this quick and easy mango and banana custard recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 45 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 22-cm / 11 inches Blind-baked Tart Shell:
  • 3 large Eggs, beaten
  • 80 grams / 2⅘ oz Castor sugar
  • 1 teaspoon Vanilla essence
  • 45 grams / 1½ oz All-purpose Flour
  • 450 millilitres / 15 fl oz Coconut cream (santan pekat) or Milk
  • 300 grams / 11 oz / 2 Mangoes - peeled and cubed
  • 300 grams / 11 oz / 2 Bananas - skinned and thickly sliced; cut last to avoid oxidization
  • 1 teaspoon Lemon juice
  • 2 teaspoons Brown sugar
  • 30 grams / 1 oz sliced toasted Almonds
  • 30 grams / 1 oz Butter, leave at room temperature
  • Handful of Lemon zest
  • Cinnamon powder for dusting
  • Salt to taste
  • 22-cm Blind-baked Base:
  • 150 grams / 5 oz Butter, cut into large cubes, chilled
  • 57 grams Castor sugar
  • 1 Egg
  • 340 grams All-purpose Flour
  • 113 grams sliced toasted Almonds
  • Green beans / chickpeas - enough to cover pan for a layer
Method
  1. Warm coconut cream on low heat. Avoid boiling to avoid coconut cream from curdling
  2. In a large bowl, whisk together eggs, vanilla essence, lemon juice, warm coconut cream and sugar. Add flour in a little at a time. Whisk well
  3. Grease pan with some butter
  4. Spread fruits randomly in pan, and pour mixture onto fruits
  5. Sprinkle lemon zest, almonds, brown sugar, and butter chunks on the top. Dust on castor sugar and cinnamon powder
  6. Bake in preheated oven at 180°C (360°F) for 20 to 25 minutes, till filling sets, and top is golden brown
  7. Serve warm with ice cream
  1. 22-cm Blind-baked Base:
  2. Place flour, butter, sugar and almond in a large bowl, and rub them through fingertips till rough dough is formed
  3. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes
  4. Place dough in a 22-cm non-stick springform pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess
  5. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with green beans
  6. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden
  7. Remove foil (together with green peas), and set aside to cool

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