Tropical mango custard tart

I baked this in a 8-inch tart pan with excess dough and custard, so it will probably fit nicely in a 9-inch pan.


For sweet tart pastry, see this post
1 egg yolk

6 large eggs at room temperature
zest 1 orange
zest of 2 limes
2 mangos
135g sugar
120ml heavy cream

1 mango to decorate


  1. Make sweet tart pastry. Brush tart with egg yolk after ~10-15mins of baking and continue baking for 5mins. Leave to cool.
  2. Preheat oven to 140C/275F.
  3. Break eggs into bowl. Add orange and lime zest. Add sugar and mix well.
  4. Cut and puree mango. Sieve puree to remove fibers. Add puree to the egg mixture.
  5. Add cream and mix well.
  6. Set bowl over a pan of gently simmering water. Stir constantly until mixture coats the back of a wooden spoon. The mixture should still be liquid enough to be pourable.
  7. Pour mixture into tart shell.
  8. Baked for 50-55 minutes until custard has set. Leave to cool and decorate with sliced mangoes.
  • Note: I’ve found that letting excess pastry drape over the tart tin and then cutting it off after baking is a good way to ensure that the tart shell has enough and even height.

Adapted and inspired by Luis’ The Tropical Manchester Tart in The Great British Bake Off Big Book of Baking.


Chocolate log with hazelnut pastry cream

I am keeping the tradition of making a log cake again this christmas! I couldn’t find chestnut puree, so I decided to fill a chocolate log cake with hazel pastry cream instead. Hazelnut goes really well with chocolate.


Chocolate sponge
6 large eggs, separated
150g soft brown sugar
50g cocoa powder
¼ tsp salt
½ tsp cinnamon
½ tsp ground nutmeg

Hazelnut pastry cream
2 cups whole milk
1 cup granulated sugar, divided
1sp vanilla extract
pinch of salt
3 egg yolks
1 egg
2 1/2 tablespoons cornstarch
3 tablespoons butter, softened
3/4 cup toasted ground hazelnuts

Chocolate ganache
250g cream
250g chocolate chip


1. Preheat the oven to 180C. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper.

2. Put the egg yolks in a food mixer and whisk for a couple of minutes. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. Meanwhile, sift together the cooca powder and seasoning, then whisk them into the egg yolk mixture.

3. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy. Put a clean tea towel on a cooling rack and top with a similarly sized piece of greaseproof paper.

4. When the roll is cooked, run a knife around the edges, then shake it out on to the greaseproof paper. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack.

5. Make pastry cream then mix in hazelnut. Leave to cool.

6. To make ganache, microwave cream until small bubbles appear, then whisk in chocolate until smooth. Cool before icing cake.

7. When the roll is barely warm, unroll it on a board, remove the paper, and spread with the hazelnut cream. Roll up again, and place on the serving plate. Spread with the ganache. Dust with icing sugar for a snowy effect just before serving.


  • Cinnamon and nutmeg doesn’t go with hazelnut
  • Use regular cocoa instead of dark cocoa in the future. The latter was way too bitter.
  • I had too much sugar in my pastry cream so adding hazelnut praline (as in Olga’s recipe) was going to make it too sweet. I will try adding less sugar to the pastry cream and adding hazelnut praline instead of hazelnut next time.

Recipe adapted from and