Coconut Tart
In a food processor combine sweetened coconut flakes and icing sugar. Mix for two minutes until combined.
Add all purpose flour, cardamom and salt. Pulse for another minute.
Add cold unsalted butter. Pulse until dough begins to form a ball. Not more than a minute or two. Remove and shape into a ball by hand, wrap tightly and chill for 6 hours or overnight.
Grease tart pan. Remove dough from chiller and roll out on a lightly floured surface and fill tart pan. Trim off excess pastry. Line with parchment paper and fill with baking beans (black eyed peas) and bake for 20 minutes. Remove baking beans and parchment and bake for another 10 minutes until golden brown.

Eggless Pastry Cream
Combine Milk, sugar custard powder and vanilla extract. Stir until custard powder
is well combined
Heat on medium stirring constantly.
Once Milk is hot lower the heat to prevent the bottom from burning
Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.
Add bloomed gelatin and stir to combine off heat.
Pour into a bowl and cover with cling wrap to prevent skin from forming on top. Leave cool at room temperature before filling the tart crust.
Decorate with mangoes and place in the refrigerator to chill. Tart can be chilled fully until set or enjoyed as is.