For the crust: 1 & 1/2 cup all purpose flour 1/2 to 3/4 cup butter at room temp. I prefer salted as it lifts the flavor nicely. 1/2 tsp. salt. 2 tbsp sugar dissolved in 1/2 cup cold water Mix the salt with the flour and add the butter. With light fingers cut in the dough until flour is about the size of peas. Do not over work the dough. Sprinkle the cold water with one hand as you gather the dough with the other hand and form it into a ball. Do not over work the dough else the crust will not be flaky. Roll out dough to the size of tart tin and prick the bottom of the crust with fork. Bake for about 40 mins in a preheated oven at 250 degrees. You will know its baked when the crust has a golden color and from the aroma. For the filling: 2 cups fresh full cream milk 2 egg yolks (can omit them also) 2 tbsp. cornflour 1 tbsp. unflavored gelatin 3/4 to 1 cup sugar, depending on your taste 1 tsp vanilla extract 1 tbsp butter Whisk all the ingredients and cook on low heat while mixing constantly to avoid lumps and scalding. When thick remove from fire and let stand for five minutes then pour into tart shell. Top with sliced mangoes and gelatin topping to give it a glaze and prevent mangoes from turning color. Gelatin glaze: 1 tbsp unflavored gelatin dissolved in 1/4 cup hot water to which a tsp of lemon juice is added. Spoon over the tart and refrigerate. Serve with joy.