Thai-Choice Fusion Recipe, Mango Tart Tatin with Coconut Milk
- 13 years ago
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, juice of 1 lime and 20g of sugar. Serve this sauce over the Mango Tarte Tatin.
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, juice of 1 lime and 20g of sugar. Serve this sauce over the Mango Tarte Tatin.