Mango (or Raspberry) Cream Pastry Stack

This dessert is simpler than you think. Perfect for wowing guests or taking to a BBQ (when the sun comes out of hibernation!)


Serves 9

1 cup milk
2 egg yolks
1/3 cup caster sugar
25g plain flour
300ml Thickened Cream, lightly whipped
2 sheets of pre-rolled puff pastry
3 mangos, sliced. (this would also work with Raspberries - fresh or frozen)
1 tbsp pistachios, finely chopped

• Preheat oven to 210°C or 190°C fan. Line two large baking trays with baking paper.
• Heat milk on low, until just simmering. 
• Using an electric mixer, beat yolks and sugar until pale and thick. Add flour and mix to combine. 
• Pour egg and flour mixture over hot milk and mix well. 
• Transfer this to a clean saucepan and cook on medium heat, stirring constantly, until thick. 
• Transfer to a bowl, cover surface with plastic wrap and refrigerate until cold. 
• Fold through 1/2 cup whipped cream.
• Place your pastry sheets on prepared trays. Bake for 15-20 mins, until puffed and golden. Set aside to cool completely.
• Lightly press one of the pastry squares to flatten slightly. Split the remaining pastry in half, lengthways, between the puffed layers. 
• Spread half of custard mixture along the flattened piece of pastry. Top with one third of the mango slices and a piece of pastry. (this gets messy!)
• Spread over remaining custard mixture and half the remaining mango slices. Top with remaining pastry. 
• Spread over remaining whipped cream and top with remaining mango slices and pistachios. 

Serve on it's own or with pouring cream. YUM! Looking forward to summer already!