Another recipe where quantities are important, though I won't give details here, as I stole the mango curd filling from Raspberri Cupcake:
http://www.raspberricupcakes.com/2014/01/mango-curd-tart-with-toasted-coconut/ (using a couple of mangoes and leaf gelatine, not the powdered sort).
I didn't use Raspberri Cupcake's pastry, preferring this one from Paul Hollywood: http://paulhollywood.com/recipes/sweet-pastry/
(cooking the pastry case blind for about 20 minutes in a 180°C oven).
It worked very well, and we greatly enjoyed the result.