Mango cheesecake tart with palm sugar syrup

Step 1

Process flour, sugar, butter and 125g cream cheese until a dough starts to form. Knead dough on a lightly floured surface until just combined. Wrap in plastic wrap; refrigerate for 30 minutes.

Step 2

Roll pastry between two lightly floured sheets of baking paper until large enough to line an 11cm x 35cm loose-based rectangular tart tin. Lift pastry into pan, ease into base and sides; trim edges. Prick base with a fork. Refrigerate for 30 minutes.

Step 3

Line tart case with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until pastry is golden. Cool.

Step 4

Meanwhile, process milk, extra sugar and remaining cream cheese until smooth; fill cooled tart case with cream cheese mixture, spread evenly.

Step 5

Make palm sugar syrup: Stir palm sugar and juice together in a small saucepan over low heat until sugar dissolves. Cool.

Step 6

Cut cheeks from mangos. Cut into thin wedges, leaving the skin on if edible. Arrange mango on tart. Serve tart sprinkled with coconut and drizzled with palm sugar syrup.