Mango tarte tatin with lemon curd and roasted pistachio nuts

Name: mango tarte tatin with lemon curd and roasted pistachio nuts
Cook time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 2 ready to eat mango; 160 g Chivers lecurd; 270 g roll fresh puff pastry; 2 el peeled pistachio nuts; 300 ml creamy coconut yogurt natural in cup

The classic French cake but with mango, lemon curd and pistachio.

Ingredients

Kitchen Stuff

1 low oven dish (Ø 24 cm)

Directions

Preheat the oven to 200 ° C.
Peel the mangoes and cut the pulp from the pit.
Cut lengthwise into thick slices and divide them in a circular circle over the bottom of the low oven dish.
Divide the lecurd about it.
Roll out the puff pastry and place over the baking dish.
Cut away the overhanging dough. Push the dough loosely over the mango filling and bake the tarte tatin for about 30 minutes in the middle of the oven.
In the meantime, heat a frying pan without oil or butter and toast the pistachio nuts for 3 minutes.
Allow to cool on a plate and chop coarsely.
Remove the tarte tatin from the oven and let it rest for 5 minutes.
Put a serving dish upside down on the oven dish and turn over.
Sprinkle with the pistachio nuts and serve with the coconut yoghurt.