Ingredients for Caramelized Mango Tart With Mexican Chocolate And Pepitas
- 2 tablespoons unsalted butter
- 2 ripe mangoes, peeled, pitted, and sliced
- 1/4 cup granulated sugar
- Mexican Chocolate
- Bittersweet Chocolate
- 1/4 cup pepitas (pumpkin seeds)
- 2 tablespoons smooth almond butter
- 1 sheet (14.1 ounces) frozen puff pastry, thawed
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How to Make Caramelized Mango Tart With Mexican Chocolate And Pepitas
- **Caramelize the Mangoes:** In a large non-stick skillet over medium-high heat, melt the butter. When it begins to brown, add the sliced mangoes.
- Stir frequently for 2-3 minutes until the mangoes release their juices.
- Sprinkle the sugar over the mangoes and continue stirring frequently until all the liquid has evaporated and the mangoes are caramelized (about 4-5 minutes).
- Remove from heat and let the caramelized mangoes cool completely.
- **Make the Chocolate-Pepita Filling:** Preheat oven to 400°F (200°C). Position rack in the middle.
- In a food processor, combine the chopped Mexican chocolate and pepitas. Pulse until finely chopped.
- Add the almond butter and process until the mixture is smooth, scraping down the sides as needed.
- **Assemble and Bake the Tart:** Unroll the thawed puff pastry onto a baking sheet lined with parchment paper.
- Cut the pastry into two 5 x 10-inch rectangles.
- Spread the chocolate-pepita filling evenly over each rectangle, leaving a 1-inch border.
- Arrange the cooled caramelized mango slices in an even layer over the chocolate filling.
- Bake for 20-25 minutes, or until the pastry is golden brown and the mangoes are richly caramelized.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
109g
Fat
60g
Carbs
19g
