Mango rosette tart with coconut creme patisserie

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Recipe:

1 quantity pate sucre, baked in an 8 inch tart ring

Coconut creme patisserie
1 1/2 cups coconut milk
Pinch of salt
3 egg yolks
1/3 cup sugar
1 tsp vanilla extract
3 tbs cornstarch
2 tbs unsalted butter

1. Bring coconut milk and salt in a medium saucepan to a simmer over medium heat.
2. In a medium bowl whisk together yolk, sugar, cornstarch and vanilla until light and creamy.
3. Very gradually whisk in a steady stream of hot milk mixture into the egg yolk mixture. Return back to saucepan
4. Cook over medium low heat, stirring constantly, until mixture comes to a simmer. Continue to simmer for 1-2 min longer until it thickens.
5. Immediately pass mixture through a strainer into a clean bowl. Stir in butter
6. Cover with clingfilm pressed directly on the surface and refrigerate overnight.

Mango rosette and final assembly.
2 large mangoes (ripe but not overly ripe)

1. Pour creme patisserie into cooled tart base and smoothen top with a spatula.
2. Peel mango and remove the seed. Slice crosswise very thinly (about 3-4 mm) with a sharp knife into slices.
3. Starting with the longest mango strips, arrange them in a concentric pattern on top of the creme patisserie, forming a rose from the outwards working in. Place each slice at about an 45 degree angle so the slices fan outwards and look like rose petals from the top view down.
4. Serve immediately or cover and refrigerate (best eaten on the same day)

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