INGREDIENTS
200g Tilda Pure Basmati rice
100g Tilda Arborio rice
3 pints single cream
3 vanilla pods
2 very ripe honey mangoes, peeled and finely puréed
10 sweet pastry cases
300g sugar
½ pint passion fruit coulis
10 scoops coconut ice cream
Desiccated coconut for garnish
10 star fruit crisps

METHOD
1. Heat the cream with the split vanilla pods. Add both rices and bake in an oven for 1 to 1½ hrs
2. Place enough mango purée in the pastry cases to cover the bottom
3. Once rice is cooked, pour into the pastry cases to the brim and allow to cool
To Serve:
1. Sprinkle tart with sugar and caramelise with a blowtorch
2. Add a small pool of passion fruit coulis to the serving plate to prevent the tart from sliding and place the tart on top
3. Roll a ball of coconut ice-cream in desiccated coconut, centre it on the tart and garnish with star fruit crisp

By Stuart Fay, The Bell Inn, Horndon on the Hill

Serves 10