Crisp, ginger pastry encases these rich mango-and-lime-flavoured custard tarts with a stylish fruit topping (alternatively, you can top with fresh fruit if you prefer). If you don’t have time to make your own mango purée, it’s readily available to buy in supermarkets.
Make the pastry. In a large mixing bowl, rub the flour, ginger, salt and butter together with your fingertips, until it resembles fine breadcrumbs. Using a table knife, mix in the icing sugar. Add the egg yolks and 1 tablespoon of water, then use your hands to gather the dough into a ball. Flatten slightly, wrap in cling film and chill for 15 minutes.
Meanwhile make the custard filling. Heat the cream and milk together in a medium pan over a medium heat to just below boiling point. In a medium mixing bowl, whisk together the eggs, yolk and sugar until combined. Gradually pour the hot milk mixture into the eggs, whisking continuously. Add the mango purée and lime juice and strain through a sieve into a large measuring jug. Stir in the lime zest and set aside.
Turn out the pastry onto a work surface lightly dusted with icing sugar. Divide it into 6 equal pieces and roll each into a disc about 4mm thick. Line the tart tins with pastry, pressing the dough up the sides of each tin and trimming the tops level. Prick the base of each tart with a fork and place in the freezer for 15 minutes.
Meanwhile make the honeycomb. Gently heat the sugar, ginger and syrup in a small pan over a very low heat until the sugar has dissolved, then simmer over a medium heat for about 4–5 minutes, until the mixture reaches 145°C on a sugar thermometer. Remove from the heat and stir in the bicarbonate of soda (take care – as the mixture will foam up), then immediately pour into the lined loaf tin. Leave to set for 30 minutes.
Make the sugared lime peel. Using a sharp knife pare the peel from the lime, then cut it into fine shreds. Place the peel in a small bowl and cover with boiling water. Leave for 2 minutes, then drain in a sieve and shake dry. Transfer to a small bowl and cover with the caster sugar. Shake well, then remove from the bowl and set aside on a plate until needed.
Heat the oven to 200°C/180°C fan/Gas 6 and place two baking trays into the oven. Scrunch each baking paper square, release and press each into one of the tart cases. Fill each with baking beans. Blind bake the cases for 12–15 minutes, until pale golden. Remove from the oven and remove the paper and beans.
Beat the egg white in a small bowl until frothy and use this to brush the blind-baked pastry cases (make sure it goes into all the fork pricks). Return the cases to the oven for 5 minutes, until the glaze is set. Remove the tarts from the oven and reduce the temperature to 150°C/130°C fan/Gas 3. Pour the custard equally into the tart cases, then bake again for 25–30 minutes, or until the custard is set with a slight wobble in the centre. Set aside.
To make the ganache, heat the double cream in a very small pan to a simmer. Remove from the heat, then add the chocolate. Leave for 5 minutes, then stir until the chocolate has melted and the ganache is completely smooth. Set aside to cool to a spreadable consistency, then place in the piping bag with closed star nozzle.
To make the mango gelée, place the gelatine in a small bowl, cover with 4 tablespoons of water and leave for 5 minutes. Heat the mango purée and sugar in a small pan over a low heat until it begins to simmer. Remove from the heat, squeeze the water from the gelatine and stir into the mango mixture. Pour into the sandwich tin and freeze for 25 minutes, then transfer to the fridge until needed.
For the white chocolate soil, heat the sugar with 2 tablespoons of water in a small pan over a medium heat, without stirring, until the sugar has dissolved, the syrup reaches 135°C on a sugar thermometer and the sides begin to colour a little. Remove from the heat and add the chopped chocolate. Stir quickly to crystallise, then leave to cool.
Just before serving, decorate the tarts. For each tart: sprinkle the white chocolate soil in a strip just off-centre. Pipe a few stars of ganache on top. Break up the honeycomb into small shards and arrange on top with the sugared lime peel. Cut out small circles of gelée (a large round nozzle is good for this) and lift onto the tarts with a palette knife.
Tip: You can keep any remaining chocolate soil in an airtight container for up to 2 weeks and use it to sprinkle on desserts. Wrap the honeycomb tightly in cellophane and use it as a sweet snack. Chill any extra ganache until firm, then roll it into balls, dust in cocoa and eat as truffles.