INGREDIENTS
For Sweet Paste
250 gm flour, 100 gm sugar, 125 gm butter, 1 egg, 2.5 gm salt, 5 ml vanilla essence, 10 gm cocoa powder
For Chocolate Baked Tart
Mixture
250 gm dark chocolate, 300 ml fresh cream, 2 nos. egg yolk, 3 nos. whole eggs
For Mango Mousse
2 gm egg yolk , 50 gm sugar, 250 gm mango pulp, 12 gm gelatin, 250 gm whipped cream
METHOD
For Sweet Paste
• Sieve the flour and cocoa powder in a mixing bowl.
• Add in the sugar, salt, eggs, vanilla essence and soft butter to the flour.
• Mix all together, making sure they all mix well together.
• Mix until it forms a smooth dough.
• Cover the dough and let it rest for one hour in the fridge.
• Remove the dough and roll small portion on a well-ducted floured surface.
• Roll with a rolling pin approximately to 2 mm thickness.
• Cut with a round cutter, remove, and place it inside the smaller ring.
• Trim the edges of the ring.
• Repeat this process till you have made all the tarts as required.
• Bake it at 160°C till half-baked (approx time 10 minutes).
For Mango Mousse
• In a medium saucepan, take sugar and egg yolk, cook on double boiler.
• Add mango pulp to the egg mixture; mix well, and remove from heat.
• Stir soaked gelatin to the mango pulp mixture once the mixture cools.
• Fold the whipped cream; pour the mixture in the desired shape moulds.
• Allow it to set in the refrigerator.
For Chocolate Tart
• In a pan, boil cream and add it to the melted dark chocolate.
• Beat in the egg before adding to the chocolate mixture.
• Mix egg and chocolate ganache mixture together.
• Pour the chocolate mixture upto the brim of the half-baked sweet paste tart shell.
• Place the tart with the chocolate mixture in the oven.
• Bake at 150°C for 15 minutes.
• Set in the fridge.
• Get chocolate tart and frizzed mango mousse; place the set mango mousse on top of the chocolate tart.
• Garnish with chocolate curl or chopped pistachio.
