Caramelized mango tart with Mexican chocolate and pepita filling

Peel the mangoes, cut just off centre down each side of the pit, and cut into long strips.

Heat a skillet, add a little butter and let it start to brown almost instantly.

Add the mango spears and toss a couple of minutes as they brown; sprinkle with a little sugar and let caramelize. Turn off and cool a little.

Pulse the chopped Mexican and bittersweet chocolates with the toasted pepitas, add the almond butter and mix.

Gently unfold one sheet of puff pastry and cut into two rectangles; set on a baking sheet.

Spread half the chocolate mixture on each with the fingertips, leaving a full inch border all round; top with the mango.

Bake about 25 minutes.