Mango Tarte


55m
Preparation/cooking time: ca. 35m + Bake: ca. 20m

Servings
For 12 pieces


Nutritional Information

Contains 282 Kcal, 4g Protein, 31g Carbohydrates, 15g Fat


Ingredients

  • 5 dl milk
  • 1 pack Betty Bossi Crème pâtissière (ohne Kochen; 2 Beutel je ca. 100 g)
  • 1 mango (approx. 400 g), cut into thin slices
  • 1 puff pastry, rolled into a rectangle (approx. 25 x 42 cm)
  • 2 dl full cream
  • 4 meringue shells, crumbled
  • some chocolate shavings

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Instructions

  • Unroll the puff pastry, halve it lengthwise, and lay it with the paper in two rectangular pans (such as cake pans approx. 10 x 26 cm in size) so that the pastry has an edge approx. 2 cm in height. Press the dough down and prick it densely with a fork. Pre-bake the pastry for approx. 20 minutes in the middle of an oven preheated to 220°C. Remove from the oven and place on a rack to cool.
  • Using the whisk on a hand mixer, mix the crème powder and 500 ml milk for approx. 1 minute at the lowest speed, then turn the machine to the highest speed and mix approx. 3 minutes longer. Whip 200 ml of cream to stiff peaks and fold it into the crème. Spread the mixture on the baked puff pastry.
  • Arrange the mango slices in waves on the crème and decorate with meringues and shaven chocolate.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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