Mango Tart with Sweet Red Chilli Syrup

, from Issue #28. September, 2015
Photography by Aaron McLean.
Mango Tart with Sweet Red Chilli Syrup

Serves: 4-6


5 sheets filo pastry
½ cup melted butter

¼ cup grated dark palm sugar
¼ cup cashew nuts, roasted
¼ cup desiccated coconut, toasted
½ teaspoon ground cinnamon

Sweet red chilli syrup
2 long red chillis
½ cup caster sugar
1¼ cups water
juice of 1 lime

To finish
1 cup thick plain yoghurt
½ cup mascarpone or sour cream
finely grated zest ½ an orange
1 mango, peeled
icing sugar


Preheat the oven to 180˚C. Lightly grease a 24 cm tart tin with a removable base.

Sweet red chilli syrup: Halve the chillis lengthwise and scrape out the seeds with a teaspoon. Slice finely, lengthways, into julienne. Place with the other ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 20 minutes or until syrupy. Very small bubbles will be on the surface. Cool and chill.

Filling: Put all the ingredients in a food processor and finely grind.

To assemble: Lay one sheet of pastry on the bench, keeping the others covered with a damp tea towel. Brush with butter and sprinkle one half of the sheet with a fifth of the filling. Fold the other half over the top and brush with butter. Place in the tin, gently pressing it into the sides. Repeat with the remaining pastry, buttering and filling, placing each sheet in the tin in alternate directions. Fold the overhanging pastry down to the rim of the tin. Bake for 20-25 minutes or until a good golden colour. Cool in the tin.

To serve: Whisk the yoghurt, mascarpone and orange zest together and spoon into the tart. Using a vegetable peeler, ‘peel’ the mango flesh into long strips, curl and arrange over the cream. Drizzle with the chilli and syrup and dust the edges of the tart with icing sugar.