Mango and peanut crumble custard bars

Method

1. To make the base, beat the butter and sugar together until pale and fluffy, then stir in both flours with a pinch of salt. Line the baking tray with baking paper, then press the mixture into it with your hands and smooth it out as flat as you can. Put in the freezer for 20 minutes, then bake at 170ºC fan/gas mark 5 for 40-45 minutes, covering halfway if it’s looking too dark. Leave to cool.
2. Meanwhile make the filling. Put the mangoes, lime juice and sugar in a saucepan over a medium heat and cook, stirring until the mangoes start to break down but still hold most of their shape. Set aside to cool completely.
3. Prepare the crumble topping. Rub the flour and cold butter between your fingers into a very coarse rubble, then stir in the sugar, lime zest, ground cardamom, chopped peanuts and desiccated coconut. Put in the fridge to keep the butter cold until you’re ready to bake.
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4. Once the shortcake base has baked and cooled, make the custard. Put the gelatine in a small bowl of cold water to soften. Gently heat the milk and vanilla extract in a pan until steaming. Meanwhile, whisk the egg yolks, sugar, cornflour and plain flour into a paste. Slowly whisk in the warm milk, bit by bit at first to keep it smooth, then once it’s all added, pour the mixture back into the pan along with the mango purée and stir over a low heat until thickened (about 5 minutes). Squeeze the gelatine to remove excess water, then stir it into the custard until dissolved.
5. Heat the oven to 180ºC fan/gas 6. Pour the custard carefully over your shortbread base, then spoon over the cooked mango and sprinkle over the crumble topping. Bake for 25-30 minutes until the crumble is golden. Leave to cool completely, then put in the fridge to set for 1 hour before slicing up and serving.