Mango Tart with Sweet Red Chilli Syrup
Ingredients
·
5 sheets filo pastry
·
½ cup melted butter
Filling
·
¼ cup grated dark palm sugar
·
¼ cup cashew nuts, roasted
·
¼ cup desiccated coconut, toasted
·
½ teaspoon ground cinnamon
Sweet red chilli syrup
·
2 long red chillis
·
½ cup caster sugar
·
1¼ cups water
·
Juice of 1 lime
To finish
·
1 cup thick plain yoghurt
·
½ cup mascarpone or sour cream
·
finely grated zest ½ an orange
·
1 mango, peeled icing sugar
Recipe
Preheat the oven to 180˚C. Lightly grease a
24 cm tart tin with a removable base.
Halve
the chillis lengthwise and scrape out the seeds with a teaspoon
Sweet red chilli syrup: Halve the chillis
lengthwise and scrape out the seeds with a teaspoon. Slice finely, lengthways,
into julienne. Place with the other ingredients in a small saucepan and bring
to the boil, stirring to dissolve the sugar. Simmer for 20 minutes or until
syrupy. Very small bubbles will be on the surface. Cool and chill.
Filling: Put all the ingredients in a food
processor and grind finely.
To assemble: Lay one sheet of pastry on the
bench, keeping the others covered with a damp tea towel. Brush with butter and
sprinkle one half of the sheet with a fifth of the filling. Fold the other half
over the top and brush with butter. Place in the tin, gently pressing it into
the sides.
Repeat with the remaining pastry, buttering
and filling, placing each sheet in the tin in alternate directions. Fold the
overhanging pastry down to the rim of the tin. Bake for 20-25 minutes or until
a good golden colour. Cool in the tin.
Mango
Tart with Sweet Red Chilli Syrup
To serve:
Whisk the yoghurt, mascarpone and orange zest together and spoon into the tart.
Using a vegetable peeler, ‘peel’ the mango flesh into long strips, curl and
arrange over the cream. Drizzle with the chilli and syrup and dust the edges of
the tart with icing sugar.
