This dessert is earthy, yet just so delicious that you will probably want more than a slice. Add the creaminess of Vanilla ice cream for an absolute treat.

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NEED:

1-2 sheets commercial Puff Pastry rolled to fit large lamington tin

6 tablespoons coconut sugar

40 grams Brew Choc dry granules

200 grams chocolate

85 grams almonds, toasted

85 grams pepitas, toasted

Pinches pink salt flakes 

2 teaspoons vanilla bean paste

2 mangoes, peeled and sliced in slivers

A little cream or egg wash for tart edges

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DO:

Place pastry ready-rolled on tray into freezer while you make the filling.

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Preheat oven on 200ºC on a bread setting (no fan) and place a rack on the bottom level of the oven. Place 4 tbsp sugar, Brew Choc granules, chocolate, almonds, pepitas, salt and vanilla into a blender and mill 10 seconds on top speed.

 

Blend 2-4 minutes on high, stopping occasionally to scrape down sides of bowl and lid as necessary. You want this to form a slurry that you can spread.

 

Spread using a palate knife onto prepared pastry base as evenly as possible, leaving a 2-3 cm border all around.

  

Top the chocolate nutty mixture with the prepared mango. Sprinkle with remaining sugar. Brush the pastry border with cream or egg wash.

  

Bake on bottom shelf for 30 minutes until fruit is well coloured and sticky and pastry is golden.

  

Serve in thin slices with ice cream, cream or whipped coconut cream.

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