Recipe

Mango tarts with hazelnuts

Oct 27, 2013 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Mango tarts with hazelnuts
  • 1 sheet frozen puff pastry, thawed
  • 60 gram ricotta
  • 60 gram soft goat's cheese
  • 2 mangoes, peeled, stones removed, thinly sliced
  • 1 egg yolk
  • 1 tablespoon milk
  • 1 tablespoon demerara sugar
  • 1/3 cup coarsely chopped hazelnuts, lightly toasted

Method

Mango tarts with hazelnuts
  • 1
    Preheat oven to moderate, 180°C. Line a baking tray with baking paper.
  • 2
    Cut pastry into four even squares. Place squares well apart on prepared tray; score around edge of each to make a 2cm border. Prick centre of squares several times with a fork.
  • 3
    Bake 10-12 minutes, until pastry is golden and crisp. Using fingertips, gently press centre down to form a recess.
  • 4
    In a small bowl, beat together ricotta and goat's cheese with a fork until smooth. Spread over centre of pastry squares; arrange mango on top.
  • 5
    Whisk together egg-yolk and milk and brush over pastry borders; sprinkle with sugar.
  • 6
    Bake 4-5 minutes, until cheese has melted. Sprinkle with hazelnuts to serve.

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