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.