Mango Chocolate sea salt tart
Recipe by Chef Govind Nayak
For tart Icing
Make a stiff dough using all the above ingredients.
Line the tart mould with butter , place the dough in mould and shape it in the mould Bake it at160 degree Celsius 10 minutes
For Filling Dark
Make a ganache out of the above filling, fill in the disposable piping bag and keep it to set for some time
For Caramel sauce
Dissolve the sugar in a pan to make a caramel consistent and mix rest of ingredient mix in well to get a sauce consistency.
Assembly
Take the above tart
Add the caramel sauce, let it settle down , add the chocolate ganache , keep the tart in fridge to get the consistency of ganache right , remove from fridge in 15 mints, dice the Alphonso Mango put above ganache , sprinkle sea salt , garnish with fresh berrie
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