Mango Fiesta special at Qla

MANGO TART RECIPE By Corporate Chef Dipender Tiwari QLA, Mehrauli Delhi

TART BASE

FLOUR – 50GM

ALMOND FLOUR – 20GM

UNSALTED BUTTER – 50GM

BREAKFAST SUGAR- 50GM

METHOD-

- BEAT THE SUGAR AND BUTTER TOGETHER UNTIL A CREAMY TEXTURE

- ADD FLOUR AND ALMOND POWDER TO THE ABOVE MIXTURE AND KNEAD UNTIL DOUGH FORMATION

- KEEP THE ABOVE DOUGH IN THE REFRIGERATOR FOR 2 HOURS UNTIL FIRM.

- ROLL DOWN THE ABOVE DOUGH INTO A FLAT DISC SHAPE AND PLACE IT INTO THE TART MOLD.

- BAKE IN THE OVEN AT 180C FOR 8-10 MINS

MANGO CREAM TART FILLING

HEAVY CREAM -100GM

BREAKFAST SUGAR- 20GM

GELETIN- 2GM

MASCARPONE CHEESE- 30GM

MANGO PUREE – 40GM

METHOD-

- SOAK THE GELETIN LEAF IN CHILLED WATER

- START COOKING THE HEAVY CREAM AND SUGAR ON A LOW FLAME IN A COOKING PAN UNTIL THE MIXTURE BOILS

- ADD MASCARPONE CHEESE, AND REMOVE THE MIXTURE FROM THE HEAT

- ADD THE ABOVE-SOAKED GELATIN

- ADD MANGO PUREE TO THE ABOVE MIXTURE

- KEEP IN THE RESTING IN REFRIGERATOR FOR 5-6 HOURS

- FILL THE ABOVE MIXTURE INTO THE PIPING BAG

- FILL THE MIXTURE INTO THE TART SHELL

PLATING

TOP THE TART WITH A FRESH MANGO SLICE TO GARNISH AND SERVE

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