Mango tart - thailand

Yield: 4 servings

Measure Ingredient
250 grams Ready made puff pastry
4 tablespoons Lime curd
2 \N 400 g mango slices; drained
\N \N Coconut slices to decorate
\N \N A little apricot jam; warmed and sieved

Use ready roll pastry and trim to 30cm x 20cm. Transfer to a baking sheet and prick all over. Spread the curd over the pastry, leaving a 1 inch border. Arrange the mango slices over the pastry in overlapping rows, leaving a 1cm border to the pastry.

Slightly cut into the pastry and bake at 200C for 20-25 minutes, until browned. Paint the jam over the mango slices to glaze and scatter with the coconut. Serve warm with real vanilla ice cream.

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