Try the mango tart recipe by Chef Neelabh Sahay of Novotel, Kolkata
The goodness of tart and mango come together in this interesting arrangement
Mango Tart
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.
