Mexican Caramelised Mango Chocolate Tart
I created this recipe a really long time ago now. I love fresh Mexican food and have been running a Mexican cooking class for quite some time. We are starting to add the video recipes for a lot of the class menu items into the Insider Club as we go. This dessert is earthy, yet just so delicious that you will probably want more than a slice. Add the creaminess of Vanilla ice cream (be it home made or not) and you are completely OTT. I love it. GO and make it. The end! (OH and then post pics to Instagram for me to repost...if you are not following me yet, we can stay friends if you go and sort that out right now!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Puff Pastry rolled to fit large lamington tin Recipe
- 6 Tablespoons coconut sugar
- 40 Grams Brew Choc dry granules BUY
- 200 Grams chocolate BUY
- 85 Grams almonds, toasted
- 85 Grams pepitas, toasted
- Pinches pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 2 mangoes, peeled and sliced in slivers
- A little cream or egg wash for tart edges
Do
- 1
Place pastry ready-rolled on tray into freezer while you make the filling.
- 2
Preheat oven on 200ºC on a bread setting (no fan) and place a rack on the bottom level of the oven. Place 4 tbsp sugar, Brew Choc granules, chocolate, almonds, pepitas, salt and vanilla into Thermomix bowl and mill 10 sec/speed 10.
- 3
Blend 2 min/37ºC/speed 4-5, stopping occasionally to scrape down sides of bowl and lid as necessary. You want this to form a slurry that you can spread.
- 4
Spread using a palate knife onto prepared pastry base as evenly as possible, leaving a 2-3cm border all around.
- 5
Top the chocolate nutty mixture with the prepared mango. Sprinkle with remaining sugar. Brush the pastry border with cream or egg wash.
- 6
Bake on bottom shelf for 30 minutes until fruit is well coloured and sticky and pastry is golden.
- 7
Serve in thin slices with ice cream, cream or whipped coconut cream.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
