Name: Mango tarts with hazelnuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

Mango tarts with hazelnuts

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

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

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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Ingredients

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