Name: Caramelised mango tarts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Caramalised mango tarts; 1 sheet frozen puff pastry, thawed; 1 tablespoon honey, plus extra, to drizzle; 2/3 cup thick vanilla custard; 1 mango, seeded, peeled, thinly sliced; 1/4 cup slivered pistachios

Ingredients

Caramalised mango tarts

1 sheet frozen puff pastry, thawed

1 tablespoon honey, plus extra, to drizzle

2/3 cup thick vanilla custard

1 mango, seeded, peeled, thinly sliced

1/4 cup slivered pistachios

Method

Caramalised mango tarts

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Cut pastry into 4 x 12cm squares using a sharp knife. Score a border 1cm from edge. Be careful not to cut through pastry completely.

3.Place on tray. Bake pastry for 6-8 minutes, until puffed and just beginning to colour. Gently press centre down using a fork. Brush pastry with honey.

4.Spread 2 tablespoons custard over each pastry square. Top evenly with mango slices. Sprinkle with pistachios and drizzle with extra honey.

5.Bake for a further 6-8 minutes, until mango begins to caramelise. Serve tarts warm or cold with cream or ice-cream, if liked.

Makes 4 When mangoes are no longer in season, you can make these tarts with other fruits including apple, pear, fig, peach, apricot and nectarines.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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