Try the mango tart recipe by Chef Neelabh Sahay of Novotel, Kolkata  

Mango Tart by Chef Neelabh Sahay, Novotel Kolkata

This nifty arrangement of luscious slices of mangoes, laced in a cream patisserie mix, will make you go weak in your knees.

Ingredients:

Short Crust Dough:

Ingredients:

360 gm butter

6 gm salt

280 gm

Icing sugar

90 gm ground almonds

Eggs

540 gm flour

Method:

Cream the butter with icing sugar, add eggs and mix well. Add ground almonds, salt and flour, and chill for at least an hour. Then roll at 3 mm thickness, to make the tart base.

Frangipane mix:

Ingredients: 250 gm butter

250 gm castor

Sugar

5 eggs

68 gm almond powder

188 gm flour

5 gm baking powder

Cream the butter with castor sugar, and add eggs. Then add all the dry ingredients including almond powder, flour and baking powder — and chill for at least an hour. Pipe it up to half of the tart base, and bake for 20 minutes at 180 degree Celsius.

Crème Patisserie:

Ingredients:

500 ml milk

100 gm sugar

40 gm custard powder

egg yolks

25 gm butter

Method:

Dilute the custard powder with a little milk and heat till it reaches 80 degrees Celsius. Mix egg yolks and sugar together, add the mixture to warm milk, and cook on a low flame. Add the custard mix and cook until it becomes a thick mixture. Pipe the cream patisserie mix on top of the baked tart shell, and arrange the slices of mango on the top. Garnish with chopped pistachio and maraschino cherry.