Who says custard has to be vanilla flavoured? Don’t get me wrong, I love a good rich vanilla custard but I also like a change every now and again. Passion fruit works really well in these, it has a nice sharp tang to cut through the rich creamy custard. It’s so fragrant too and obviously mango and passion fruit make a wonderfully tropical pairing. This is such a lovely summer dessert and using pre-made puff pastry makes them pretty low effort too!

Ingredients
makes 6
320g sheet of ready rolled puff pastry
3 egg yolks
60g sugar
35g cornflour
300ml whole milk
4 ripe passion fruit
1/2 tin of mango

Start by making the passion fruit puree. Scrape the seeds from the fruit into a sieve over a bowl and push through as much of the pulp as possible but keep the seeds to decorate the tarts when they’re finished.
In another bowl whisk together the egg yolks, cornflour and sugar until they are thick and pale. Heat the milk in a medium pan until it starts to simmer. Strain the hot milk through a fine sieve into a jug and rinse out the pan. Put the bowl with the egg mixture on a slightly damp tea towel to stop it from moving around. Whilst continuously whisking the eggs, pour in the hot milk in a steady stream. Put the mixture back in the pan and return it to the hob, over a low heat. Keep stirring the custard (making sure to scrape the bottom of the pan) until the custard becomes very thick and then remove it from the heat. Stir in the passion fruit puree and then cover the surface of the creme patissiere with cling-film to stop a skin forming whilst it cools.


Pre-heat the oven to 190°c and line a baking sheet with parchment. Cut the sheet of puff pastry into six squares. Fold each in half diagonally to create a triangle. With the folded edge towards you make a cut along each edge, about 15mm in, up towards the centre point of the triangle but making sure that they don’t meet. Unfold the triangle and then cross the cut sides over one another to create a little twist at each end. Prick the centre with a fork to stop it from puffing up as much as the sides. Place the pastry cases on the prepared tin, spacing them apart a little and bake them for 20 minutes, until they are golden brown.
Once both the pastry cases and the creme patissiere are cool you can assemble the tarts. Pipe or spoon the custard into the centre of the puff pastry cases and top each one with a few slices of mango and then scatter on some of the passion fruit seeds.. Chill until serving.