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To prepare an extraordinary Trending Chilli Caramel Mango Chutney Curd Tart, below are the materials needed:
- Provide of FOR PASTRY:.
- Use 300 gm of Flour.
- Get 200 gm of cold unsalted Butter, cubed.
- Take 70 gm of icing Sugar.
- Take 3 tbsp of ice cold Water.
- Provide 1/2 tsp of Salt.
- Prepare of MANGO CHUTNEY:.
- Provide 170 gm of granulated Sugar.
- Provide 60 ml of distilled white Vinegar.
- Take 2 of medium Mangoes, peeled and diced.
- Get 20 gm of golden Raisins.
- Take 2 tbsp of grated Ginger.
- You need 1/4 tsp of Red Chilli Flakes.
- Provide Pinch of Salt.
- Get of MANGO CHUTNEY CURD:.
- Provide 200 gm of sweetened condensed Mango pulp.
- Provide 55 gm of unsalted Butter.
- Provide 25 gm of granulated Sugar.
- You need 65 gm of Mango chutney.
- You need 3 tbsp of cornflour.
- You need 3 tbsp of water.
- Get of CHILLI CARAMEL:.
- Provide 100 gm of caster Sugar.
- Provide 45 gm of salted Butter.
- Take 60 ml of heavy Cream.
- Take 2 of green Chillies, finely chopped.
- Prepare of TOPPING:.
- Use of few Coriander flowers.
- Get of Few caramel decorations.
- Prepare of Some chopped Chilli.
- You need of Little Mango chutney.
- You need of Few Mango chunks.
After preparing the ingridients, next you are ready to cook your tasty Trending Chilli Caramel Mango Chutney Curd Tart by following the guidances below:
- TO PREPARE PASTRY/TART/BISCUITS: In a mixer grinder add all ingredients for pastry dough except water and pulse few times so it forms a coarse crumbs..
- Add water little by little in mixer grinder till the dough just comes together. Give it a disc shape, cling wrap it refrigerate for an hour..
- Roll the dough 1/4 inch thick and cut in 5*12 cm logs. Prick the logs with a fork and Bake on parchment lined sheet pan in preheated oven 180'C for 15-18 minutes..
- TO PREPARE CHILLI CARAMEL: cook heavy cream and chopped chillies in a pan until it just starts to boil, strain and keep aside..
- In a saucepan cook sugar till it melts. When it turns amber colour liquid immediately add butter and stir. (Be careful it's bubbling hot).
- Very slowly drizzle chilli infused heavy cream while stirring constantly. Boil for a minute. Switch off flame and allow to cool down..
- FOR MANGO CHUTNEY: Boil sugar and vinegar until all the sugar is dissolved. Add rest ingredients of mango chutney and simmer covered for 40-50 minutes..
- FOR MANGO CHUTNEY CURD: Dissolve cornflour into water, keep aside. Boil mango puree, sugar, butter and chutney for 8-10 minutes..
- Add dissolved cornflour, stirring constantly and cook till thickens. Cool covered in cling wrap for at least an hour or so..
- TO ASSEMBLE TART: Place one pastry on a serving plate, pipe mango chutney curd layer on it and spoon some chilli caramel over it. Repeat few layers..
- Finally top the tart with some mango chunks, coriander flowers and caramel decorations. Drizzle some chilli caramel and mango chutney..
Delicate ragi exterior filled with rich spiced chocolate mousse centre. Strawberry compote and purées add final freshness to the dish. A wonderful light sweet tangy filling that sits atop a crunchy buttery crust, chilli and mango chutney to make this a successful recipe. Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan. Add the cream of tartar and whisk again for another minute.
Recipe : Trending Chilli Caramel Mango Chutney Curd Tart
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