Mango Cream Pastry Stack
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. 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 over hot milk and mix well. Transfer 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.
  2. Preheat oven to 210°C or 190°C fan. Line two large baking trays with baking paper.
  3. Roll each block of pastry to 5 mm thick. Cut each into a 15 cm x 30 cm rectangle. Place on prepared trays. Bake for 15-20 mins, until puffed and golden. Set aside to cool completely.
  4. Lightly press one of the pastry rectangles to flatten slightly. Split the remaining pastry in half, length ways, 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. 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. Cut into slices and serve.