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1
Caramelize the mangoes.
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2
In a large (12-inch) non-stick skillet over medium-high heat, melt the butter.
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3
When it begins to brown, add the mangoes.
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4
Stir frequently for a couple of minutes until the fruit releases its juice.
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5
Sprinkle the sugar over the mango and continue stirring frequently until all the liquid has evaporated and the mango has begun to caramelize, about 4 minutes.
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6
Cool.
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7
Make the chocolate-pepita filling.
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8
Turn on the oven to 400F and position the rack in the middle.
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9
Scoop the 2 chocolates into a food processor.
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10
Pulse until finely chopped, then add the pepitas and continue pulsing until they, too, are finely chopped.
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11
Scrape down the sides, then scrape in the almond butter.
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12
Process until the mixture is smooth, scraping down the sides as needed.
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13
Bake the tart.
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14
Unroll the puff pastry.
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15
(If you are using the widely available Pepperidge Farms puff pastry, the sheet will be 10x10 inches; if yours isnt, cut it to that size).
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16
Cut into 2 rectangles 5 x 10 inches each and place them onto a baking sheet lined with parchment paper or a silicone mat.
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17
Spread the chocolate mixture over the puff pastry, leaving a full 1-inch border all around.
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18
Top with the cool mango slices in an even layer.
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19
Bake until the pastry is richly brown and mango richly caramelized, about 25 minutes.
