Tenina.com's Mexican Caramelised Mango Chocolate Tart



  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.

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