Mango and Ginger Cream Tart
In small saucepan, heat milk over medium heat until bubbles appear around edge. Meanwhile, in bowl, whisk together egg, sugar, flour and cornstarch; gradually whisk in milk. Return to saucepan; cook over medium heat, whisking, just until thickened enough to mound on spoon, about 5 minutes.
Remove from heat; stir in ginger, butter and vanilla. Scrape into clean bowl; place plastic wrap directly on surface and refrigerate until chilled, at least 3 hours. (Make-ahead: Refrigerate for up to 12 hours.)
On lightly floured surface, roll out pastry to 16 x 7-inch rectangle; fit into 13 x 4-inch fluted tart pan with removable bottom. Trim edge to ½ -inch overhang; fold inside and press to adhere and form smooth edge. Refrigerate for 30 minutes.
With fork, prick pastry all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F oven until firm and edge is light golden, about 15 minutes. Remove weights and foil. Bake until bottom is golden, about 10 minutes. Let cool in pan on rack. (Make-ahead: Store, uncovered, for up to 1 day.)
Meanwhile, lay mango narrow side up on cutting board; cut flesh from each side. Cut flesh lengthwise into 1/8-inch thick slices.
Spoon ginger cream into pie shell, smoothing top; cover with overlapping mango slices. (Make-ahead: Refrigerate for up to 1 hour.) Just before serving, melt apple jelly with 1 tsp (5 mL) water; brush over fruit.
In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle with cream, tossing with fork until dough clumps together. Turn out onto floured work surface. Press into smooth ball; flatten into disc. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.