4 ready-made samosa wrappers
25g/1oz butter, melted
1 mango, peeled, stone removed, cut into chunks
150ml/5fl oz double cream
200ml/7fl oz milk
1 tbsp cornflour
2 free-range egg yolks
2 tbsp caster sugar
cocoa powder, for dusting
Preheat the oven to 200C/400F/Gas 6.
Brush the samosa wrappers all over with the melted butter. Scrunch up each wrapper and place each one inside each other. Place the mango pieces in the middle of the samosa wrappers. Transfer to a baking tray.
Transfer the mango tart to the oven to bake for 5-8 minutes, or until the samosa wrappers are golden-brown and crisp.
Meanwhile, heat the cream and milk in a small saucepan until just boiling.
Whisk the cornflour, egg yolks and sugar together in a bowl until well combined, then gradually pour in the hot milk and cream mixture over the egg and sugar mixture..
Return the mixture back into the saucepan and continue to cook over a low heat, whisking continuously, for 2-3 minutes, or until the custard thickens enough to coat the back of a spoon.
To serve, place the mango tart onto a serving plate, pour over the custard and dust with cocoa powder.
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