CHOCOLATE MANGO TART
Kitchen Aid – KSM 150 Stand Mixers
CHOCOLATE MANGO TART
INGREDIENTS
For the pastry
50g icing sugar
Grant zest of 1/4 lemon
150g butter
3 tbsp ground almonds
1 egg
Large pinch of salt
For the filling
300g mango flesh
2 tbsp crème fraiche (President Brand – you may get it form COLD STORAGE)
100g butter
METHOD
1) Preheat the oven to 210 ºc. Place the flour, icing sugar, lemon zest, butter, ground almonds, egg and salt into the mixer bowl and using the dough hook, mix on speed 1 to 2 until the pastry leaves the sides of the bowl clean. Shape into ball, press down and repeat two more times. Wrap in clingfilm and leave to rest in a cool place for 3 hours.
2) To make the topping, melt the chocolate in a double boiler or in a heat proof bowl over, but not touching a saucepan of boiling water. Place the crème fraiche in a small saucepan and bring almost to boiling, then pour into the melted chocolate. Cut the butter into small cubes and mix it.
3) Roll the pastry out into a circle on a lightly floured surface and use to line a greased tart tin. Make a few holes in the pastry with a fork, fill with some dried beans and blind bake for 10 minutes. Take out the beans and bake in the oven for a further 15 minutes. Remove the pastry case from the oven and take out of the tin. Set aside to cool.
4) Arrange the mangoes in the bottom of the pastry case and cover with the chocolate mixture. Set aside for 30 minutes to cool, and then chill in the refrigerator for 1 1/2 hours until the chocolate has set sufficiently to enable slicing.
*Pls enjoy your baking and if you have any problem do feel free to contact us.
Thank you.
Comments