Bold Mango & Candied Chili Tarte Tatin Recipe from MasterChef’s Paule Béké

ByBritish_Style_Society

Chef Paule Béké, owner of Douceurs D’Ivoire and recent MasterChef: The Professionals contestant, brings her signature creativity to this bold twist on a French classic. Born in the Ivory Coast and raised in France, Paule trained in Paris, Abidjan, Accra and London before launching her own catering company, specialising in refined African gastronomy.

Her Mango and Candied Chili Tarte Tatin combines glossy caramelised mango with a touch of candied chili—striking the perfect balance between sweetness and heat. Created during the pandemic while running dessert deliveries, it quickly became a best-seller and remains one of her most requested dishes. Playful yet elegant, it reflects Paule’s mission to spotlight African flavours and share the richness of Ivorian cuisine with a wider audience.

Best of all, this impressive dessert is surprisingly simple to recreate at home, making it perfect for dinner parties or a weekend treat. Here’s how:

Ingredients

Tarte Tatin:

• 250 g shortcrust pastry

• 4 firm mangoes

• Zest of 1 lime

• 50 g butter or vegan alternative

• 60 g granulated sugar

• 30 g flour

• 25 g clotted cream or vegan alternative 

Candied Chili:

• 1 red scotch bonnet chilli (or a milder version if you prefer) – finely sliced into strips

• 65 g water

• 65 g sugar

Preparation:

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Servings: 6–8

Instructions:

  • Preheat oven to 210°C
  • Prepare the mango by peeling it and slicing the flesh away from the stone. Cut the mango flesh into thin strips and set aside in its own juices. 
  • Next, make the caramel. Start by melting butter in a skillet over medium heat. 
  • Sprinkle in sugar and let it caramelise until golden.
  • Pour the caramel into a tart pan.
  • Arrange the Mango, by placing the slices in the pan in a rosette pattern over the caramel. Repeat until all the mango is used.
  • Now add the Pastry. Roll out the shortcrust pastry on a floured surface.
  • Prick with a fork and lay it over the mango. Tuck in the edges. 
  • Poke a small hole in the centre to let steam escape.
  • Now it is time to bake the tart – place in the warmed oven at 210°C for 15 minutes.
  • Then, lower the temperature to 170°C (340°F) and bake another 20 minutes.
  • While the tart is baking, prepare the candied chilli.

Prepare the Candied Chilli:

  • Combine water and sugar in a saucepan, and bring to the boil.
  • Lower the heat and simmer to form a light syrup.
  • Add the finely chopped chilli and let it infuse for 2 minutes.
  • Cool completely before using.

To Serve:

• Invert the tart onto a serving dish while warm.

• Sprinkle with lime zest.

• Slice into desired portions and plate up, adding a quenelle of clotted cream to each slice.

• Top with a few strips of candied chilli.

Tips:

  • Use mangoes that are ripe yet firm for easier slicing and a better tart texture. The gentle heat of the chilli perfectly balances the tart’s sweetness.
  • You can use a gluten free pastry for gluten intolerant people.

Follow Paule Béké for more recipe inspiration and food experiences.

LinkedIn: https://www.linkedin.com/in/paule-beke-6025479a

Facebook: https://www.facebook.com/douceursdivoire

Instagram: https://www.instagram.com/douceursdivoire

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