Mango and Banana Tarte Tatin with Vanilla Yoghurt

Pre heat the oven to 190c. Cut the cheeks off the mango and scoop out the fruit, then cut into rough 2-3cm pieces.

Peel the banana and cut into 3cm rounds. Place the water and sugar into the fry pan on a med heat and cook till it starts to thicken up.

Then place the mango in the pan (while cooking still) evenly and then fill all the space left with the banana. Cook for approx 2 mins and turn off the stove.

Remove the pan from the stove and place the puff over the top of the fruit tucking it all in around the edges and folding in the corners. Place into the oven and bake till golden brown (around 15 min).

While it's baking, cut the vanilla pod in half and scrape out the seeds and place them into a small mixing bowl. Add the yoghurt, mix together and set aside in the fridge.

Remove the fry pan from the oven and let it cool for 5 min. Hold the handle with a tea towel and with your other hand gently spin the tart in the pan, this loosens up the caramel from the pan.

Place your serving plate over the pan and turn them both over tipping the tart out of the pan. Serve with the yoghurt while it's still warm.

Caramelized mango and bananas with puff pastry base. This is cooked and baked in the pan and the turned out, so all the caramelized fruits are showing.