Thanks to Paule Beke for allowing me to post this lovely recipe.
Introduction to Mango & Candied Chili Tarte Tatin
Credit:
Paule Beke, Chef at Douceurs D’ivoire
This is a bold and spicy twist on the classic French dessert. I love tart tatin and I love mangoes. So, I have combined the best of both worlds, with an added spicy touch to balance the delicious sweetness. This recipe was my go-to dessert item when I was doing deliveries during the pandemic and was a best seller.
Ingredients Tarte Tatin:
- 250 g shortcrust pastry
- 4 firm mangoes
- Zest of 1 lime
- 50 g butter or vegan alternative
- 60 g granulated sugar
- 30 g flour
- 25 g clotted cream or vegan alternative
- Candied Chili:
- 1 red scotch bonnet chilli (or a milder version if you prefer) – finely sliced into strips
- 65 g water
- 65 g sugar
Preparation:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Servings: 6–8
- Preheat oven to 210°C
- Prepare the mango by peeling it and slicing the flesh away from the stone. Cut the mango flesh into thin strips and set aside in its own juices.
- Next, make the caramel. Start by melting butter in a skillet over medium heat.
- Sprinkle in sugar and let it caramelise until golden.
- Pour the caramel into a tart pan.
- Arrange the Mango, by placing the slices in the pan in a rosette pattern over the caramel. Repeat until all the mango is used.
- Now add the Pastry. Roll out the shortcrust pastry on a floured surface.
- Prick with a fork and lay it over the mango. Tuck in the edges.
- Poke a small hole in the centre to let steam escape.
- Now it is time to bake the tart – place in the warmed oven at 210°C for 15 minutes.
- Then, lower the temperature to 170°C (340°F) and bake another 20 minutes.
- While the tart is baking, prepare the candied chilli.
Prepare the Candied Chilli:
- Combine water and sugar in a saucepan, and bring to the boil.
- Lower the heat and simmer to form a light syrup.
- Add the finely chopped chilli and let it infuse for 2 minutes.
- Cool completely before using.
To Serve:
- Invert the tart onto a serving dish while warm.
- Sprinkle with lime zest.
- Slice into desired portions and plate up, adding a quenelle of clotted cream to each slice.
- Top with a few strips of candied chilli.
Tips:
- Use mangoes that are ripe yet firm for easier slicing and a better tart texture. The gentle heat of the chilli perfectly balances the tart’s sweetness.
- You can use a gluten free pastry for gluten intolerant people.
ABOUT PAULE BÉKÉ
Paule Béké is a chef, owner of Douceurs D’Ivoire, and recently a contestant on MasterChef The Professionals. Paule is currently based in London and was born and lived in the Ivory Coast until she was 14, when she moved to France and spent the rest of her childhood there.
Despite having a business degree and working in the corporate world, cooking was always Paule’s passion so she
retrained as a chef and went on to set up her own private catering company; Douceurs D’Ivoire, which offers refined African gastronomy, as a catering and private chef service.
Paule’s training in Paris, Abidjan, Accra and London means she has extensive knowledge of diverse cuisines and
cooking techniques but her specialty is African gastronomy. Paule’s dream is to make Ivorian food as popular as other cuisines (such as Indian or Italian) in the UK.
https://www.linkedin.com/in/paule-beke-6025479a/