The hardest part is probably finding the pepitas and Mexican chocolate. I found them both at Central Market. But beware, pepitas are very addicting. And salty.
This was good hot, but every better then next day, at room temperature, because it didn’t burn the roof of my mouth then. Also, everything had solidified, so the ingredients weren’t sliding around on the dough.
Caramelized Mango Tart with Mexican Chocolate and Pepitas
Tartaleta de Mango Caramelizado con Chocolate Mexicano y Pepitas
- 2 tablespoons butter
- 2 small (about 1 3/4 pounds total) ripe – but not over-ripe – mangos, peeled, flesh cut from the pits, cut into 3/4-inch slices.
- 2 tablespoons sugar
- 1/2 3-ounce round of Mexican chocolate (Ibarra brand is readily available), roughly chopped
- 1 ounce bittersweet chocolate, roughly chopped
- 1/3 cup toasted, salted pepitas (pumpkin seeds)
- 1/4 cup almond butter (look for it in natural foods stores or sections of your grocery store)
- 1/2 of a 1 pound package puff pastry
1. Caramelize the mangos. In a large (12-inch) non-stick skillet over medium-high heat, melt the butter. When it begins to brown, add the mangos. Stir frequently for a couple of minutes until the fruit releases its juice. Sprinkle the sugar over the mango and continue stirring frequently until all the liquid has evaporated and the mango has begun to caramelize, about 4 minutes. Cool.
2. Make the chocolate-pepita filling. Turn on the oven to 400 degrees and position the rack in the middle. Scoop the 2 chocolates into a food processor. Pulse until finely chopped, then add the pepitas and continue pulsing until they, too, are finely chopped. Scrape down the sides, then scrape in the almond butter. Process until the mixture is smooth, scraping down the sides as needed.
3. Bake the tart. Unroll the puff pastry. (If you are using the widely available Pepperidge Farms puff pastry, the sheet will be 10 x 10 inches; if yours isn’t, cut it to that size.) Cut into 2 rectangles 5 x 10 inches each and place them onto a baking sheet lined with parchment paper or a silicone mat. Spread the chocolate mixture over the puff pastry, leaving a full 1-inch border all around. Top with the cool mango slices in an even layer. Bake until the pastry is richly brown and mango richly caramelized, about 25 minutes.