Side Pannel
Mango Tart - Thailand
Ingredients List
- 250 g Ready made puff pastry
- 4 tb Lime curd
- 2 400 g mango slices; drained
- Coconut slices to decorate
- A little apricot jam; warmed
- -and sieved
Directions
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.
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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