I've just got back from a high end cruise where I was pushed a little out of my comfort zone in the restaurant, ingredients-wise. It was an amazing opportunity to try things I might have avoided normally and it's inspired me to explore new recipes.
Here's one such recipe for a delicious sounding dish shared with me this week, perfect as a summer showpiece at a BBQ or al fresco meal - mango and candied chilli Tart Tatin. Don't be scared of the chilli element!
Created by Masterchef-The Professionals contestant, and Chef at Douceurs D’ivoire, Paule Beke, this gorgeous dessert combines two of her fave foods, French Tart Tatin and deliciously ripe mangoes. She describes this easy-to-make dessert as a fusion of France and the Ivory Coast, the two countries she grew up in.
The recipe is pretty simple, takes only 20 minutes to prep (even quicker if you buy ready made pastry) and then 45 minutes cooking time and can be served hot or cold. I love dinner party puds that can be prepared in advance don't you?
The mango and candied chilli Tart Tatin can be easily adapted to be vegan or gluten free.
Anyway - here's the 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
Preparation:
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Servings: 6–8
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.
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.
Enjoy!
With thanks to Paule Beke, Chef at Douceurs D’ivoire, for sharing her recipe with me.
Check out her Instagram profile for details of when and where you can enjoy her cooking.
Disclaimer: I was not compensated in any way for sharing this recipe.