Emma Mango & Candied Chili Tarte Tatin
This is a bold and spicy twist on the classic French dessert. delicious and very easy-to-make dessert recipe combining sweet mangoes with a spicy hint of chilli: Mango Tart Tatin with lime zest and candied chillis
The recipe, created by Masterchef The Professionals contestant Paule Beke combines two of her favourite foods; French Tart tatin and deliciously ripe mangoes. A fusion of France and the Ivory Coast – the two countries she grew up in.
The recipe is easy to prepare, takes only about 20 minutes preparation, with 45 minutes cooking time, and can be served hot or cold.
The recipe is easily adapted to suit vegans and those who prefer gluten free.
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Mango & Candied Chili Tarte Tatin Recipe
Ingredients
Tarte Tatin:
250 g shortcrust pastry
4 firm mangoes
Zest of 1 lime
50 g butter or vegan alternative
60 g granulated sugar
30 g flour
25 g clotted cream or vegan alternative
Candied Chili:
1 red scotch bonnet chilli (or a milder version if you prefer) – finely sliced into strips
65 g water
65 g sugar
Method
Preheat oven to 210°C
Prepare the mango by peeling it and slicing the flesh away from the stone. Cut the mango flesh into thin strips and set aside in its own juices.
Next, make the caramel. Start by melting butter in a skillet over medium heat.
Sprinkle in sugar and let it caramelise until golden.
Pour the caramel into a tart pan.
Arrange the Mango, by placing the slices in the pan in a rosette pattern over the caramel. Repeat until all the mango is used.
Now add the Pastry. Roll out the shortcrust pastry on a floured surface.
Prick with a fork and lay it over the mango. Tuck in the edges.
Poke a small hole in the centre to let steam escape.
Now it is time to bake the tart – place in the warmed oven at 210°C for 15 minutes.
Then, lower the temperature to 170°C (340°F) and bake another 20 minutes.
While the tart is baking, prepare the candied chilli.
Prepare the Candied Chilli:
Combine water and sugar in a saucepan, and bring to the boil.
Lower the heat and simmer to form a light syrup.
Add the finely chopped chilli and let it infuse for 2 minutes.
Cool completely before using.
To Serve:
• Invert the tart onto a serving dish while warm.
• Sprinkle with lime zest.
• Slice into desired portions and plate up, adding a quenelle of clotted cream to each slice.
• Top with a few strips of candied chilli.
Tips:
Use mangoes that are ripe yet firm for easier slicing and a better tart texture. The gentle heat of the chilli perfectly balances the tart’s sweetness.
You can use a gluten free pastry for gluten intolerant people.
Mango & Candied Chili Tarte Tatin
Ingredients
- Tarte Tatin:
- 250 g shortcrust pastry
- 4 firm mangoes
- Zest of 1 lime
- 50 g butter or vegan alternative
- 60 g granulated sugar
- 30 g flour
- 25 g clotted cream or vegan alternative
- Candied Chili:
- 1 red scotch bonnet chilli or a milder version if you prefer – finely sliced into strips
- 65 g water
- 65 g sugar
Instructions
- Preheat oven to 210°C
- Prepare the mango by peeling it and slicing the flesh away from the stone. Cut the mango flesh into thin strips and set aside in its own juices.
- Next, make the caramel. Start by melting butter in a skillet over medium heat.
- Sprinkle in sugar and let it caramelise until golden.
- Pour the caramel into a tart pan.
- Arrange the Mango, by placing the slices in the pan in a rosette pattern over the caramel. Repeat until all the mango is used.
- Now add the Pastry. Roll out the shortcrust pastry on a floured surface.
- Prick with a fork and lay it over the mango. Tuck in the edges.
- Poke a small hole in the centre to let steam escape.
- Now it is time to bake the tart – place in the warmed oven at 210°C for 15 minutes.
- Then, lower the temperature to 170°C (340°F) and bake another 20 minutes.
- While the tart is baking, prepare the candied chilli.
- Prepare the Candied Chilli:
- Combine water and sugar in a saucepan, and bring to the boil.
- Lower the heat and simmer to form a light syrup.
- Add the finely chopped chilli and let it infuse for 2 minutes.
- Cool completely before using.
- To Serve:
- Invert the tart onto a serving dish while warm.
- Sprinkle with lime zest.
- Slice into desired portions and plate up, adding a quenelle of clotted cream to each slice.
- Top with a few strips of candied chilli.
