Ingredients- Thai-Choice Mango in Light Sirup, sliced and drained 1 can (425 g)
- Puff Pastry or Pie Crust Pastry, frozen or made from scratch 1 package
- Sugar 120 g
- Butter 40g
- Thai-Choice Coconut Milk 200 ml
- Lime 1
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Directions- Preheat the oven to 200?C.
- Add 100g of sugar into a hot frying pan and cook, without stirring, until the sugar has melted and caramelized, turning golden-brown - take care as the sugar will be very hot.
- Remove the pan from the heat and add the butter into it. Stir gently to combine.
- Put the caramel in the pie plate. Arrange the mango slices over the syrup in a pinwheel pattern and cover it with the dough.
- Bake for 20-25 minutes
- Remove from the oven, let the tart rest for 2 minutes, and then invert it onto a serving platter.
- Boil 200ml of Thai-Choice Coconut Milk for 1 minute with the juice of 1 lime and 20g of sugar. Serve this sauce over the Mango Tarte Tatin.
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