In a food processor add your biscuits and grind until a fine powder. Transfer to a large mixing bowl and add the melted butter, salt and stir until well combined.

Add the biscuit crumb into a 11 x 3 inch rectangle spring form tin and smoothen it out with the back of a spoon or cup. Pack it in evenly as this helps create a firm base. Place in the freezer until we make the custard.

In a large bowl we beat the egg yolks, sugar, cornstarch and vanilla. In a medium stock pot heat the milk until steaming.

Pour the hot milk into the egg mixture, little at a time until all the milk has been combined with the eggs.

This is poured back into the stock pot and heated over low heat until thick. Stirring constantly. Once the mixture is bubbling, we add the mango puree into the the custard and whisk again. Take off the heat. Whisk in the cold butter until combined.

While warm, pour over the now firm biscuit base and let it set in the fridge until firm.

Once the custard is set pipe some whipped cream on top of the tart and finish it with more mango slices. You could also grate some white chocolate over the top. Serve it chilled.