Thai Tarte Tatin

Ingredients

The original French Tarte Tatin is typically made with apples and caramelized sugar, while this Thai adaptation swaps the apples for ripe mangoes and adds a touch of coconut for a tropical twist. The flavors are bright and refreshing, reflecting the vibrant Thai cuisine. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 4 ripe mangoes, peeled and sliced 4 ripe mangoes, peeled and sliced
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 12g
• Carbohydrates (total, sugars): 42g, 36g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a 9-inch oven-safe skillet, melt the butter over medium heat. Add the sugar and cook until it caramelizes and turns golden brown.
3. 3.
   Remove the skillet from heat and carefully arrange the mango slices in a single layer on top of the caramel.
4. 4.
   Drizzle the coconut milk evenly over the mangoes.
5. 5.
   Roll out the puff pastry sheet to fit the size of the skillet. Place the pastry over the mangoes, tucking in the edges.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes.
8. 8.
   Place a serving plate over the skillet and carefully invert the tart onto the plate.
9. 9.
   Garnish with fresh mint leaves and serve warm.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch for the best flavor and texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy taste.
• Puff pastry — Ensure the puff pastry is thawed completely before using to achieve a crispy and flaky crust.

Tips & Tricks

• To enhance the coconut flavor, you can sprinkle shredded coconut over the mangoes before adding the puff pastry.
• Serve the Thai Tarte Tatin with a scoop of coconut ice cream for an extra indulgent treat.
• If you prefer a sweeter dessert, you can sprinkle some brown sugar over the mangoes before adding the caramel.

Serving advice

Serve the Thai Tarte Tatin warm as a standalone dessert or with a dollop of coconut whipped cream for added creaminess.

Presentation advice

When serving, make sure to display the beautiful caramelized mangoes on top of the golden puff pastry. Garnish with fresh mint leaves for a pop of color.