Coconut Tart with Mango Purée

350 g shortcrust pastry
400 g can of coconut milk
4 egg yolks
2 eggs
25 g cornflour
75g demerara sugar
finely grated zest of two limes
150 ml double cream

For the Mango Purée :

2 ripe mangoes, peeled
50 ml dark rum or coconut rum liqueur
50 g demerara sugar
1 tsp ground ginger

1. Preheat oven to 200°C/400°F/gas mark 6. Roll out pastry and use to line a 23cm flan dish.
2. Line with baking parchment and baking beans and bake blind for 10 mins, remove the paper and beans and cook for a further 10 mins.
3. Line with baking parchment and baking beans and bake blind for 10 mins, remove the paper and beans and cook for a further 10 mins.
4. Reduce oven temp to 170°C/325°F/gas mark 3
5. Heat the coconut milk until almost boiling. Whisk together the egg yolks, eggs, cornflour, sugar and lime zest and pour the hot coconut milk over, stir in the cream then sieve into the cooked pastry case.
6. Return to the oven for 25 mins until filling just sets and is just wobbly to the touch. Allow to cool before decorating with coconut shreds and lime zest.
7. To make the purée, peel the mangoes and remove the flesh from the stones, place in a food processor with the rum or coconut rum liqueur, sugar and ginger. Blend until smooth. Serve with the coconut tart.