Mango Tart - Thailand

Categories: Twelve, Chefs, Of, Christmas
Yield: 4 servings

250 g Ready made puff pastry
4 tb Lime curd
2 400 g mango slices; drained
Coconut slices to decorate
A little apricot jam; warmed
-and sieved

Use ready roll pastry and trim to 30cm x 20cm. Transfer to a baking sheet
and prick all over. Spread the curd over the pastry, leaving a 1 inch
border. Arrange the mango slices over the pastry in overlapping rows,
leaving a 1cm border to the pastry.

Slightly cut into the pastry and bake at 200C for 20-25 minutes, until
browned. Paint the jam over the mango slices to glaze and scatter with the
coconut. Serve warm with real vanilla ice cream.

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