Monday, 5 December 2011
Chocolate and Mango Tart
I came across this Curtis Stone's chocolate and mango tart recipe from the recent MasterChef Magazine and I couldn't wait to try it out. With mango in season, its easy to get good ones with some varieties having less pulp than the others. I chose the less fibrous one in order to achieve the glossy finish of the mango jelly. I think paring chocolate with mangoes is definitely a wining combination.
I am always having problems working with gelatine. I am not too sure about the conversion of gelatine leaves to the powder form. However, I was lucky to find Matt Moran formula in one of the MasterChef magazine back issue (Issue 16, September 2011). He said" Gold strength leaves usually comes in 2g each and titanium is 5g. Leaves can be cut using scissors for precision. The equivalent weight of powder gelatine can be substituted for titanium-strength leaves but not gold strength. 1 tsp of powder gelatine is approximately 3.3g." Thanks to Matt, I was able to work out this recipe without any problems.
200g plain flour
55g icing sugar
35g Dutch cocoa
100g chilled butter, roughly chopped
3 egg yorks
300ml thickened cream
400g milk chocolate roughly chopped
3x 5g leaves titanium strength gelatine (I used 4 tsp of powder gelatine)
2 large ripe mangoes, flesh roughly chopped
60ml orange juice
Method (use a 26cm tart pan for this recipe):
1. Process flour, sugar, cocoa, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg yolks and process until mixture just come together. Turn out onto a lightly floured surface and using the heel of your hand, bring pastry together. Shape into a round, wrap in a plastic wrap then refrigerate for an hour.
2. Roll out pastry between 2 sheets of baking paper until 4mm thick. Use pastry to line tart pan. Trim edge and using a folk to prick base. Rest the pastry in freezer for 30 minutes.
3. Meanwhile, to make chocolate filling, place cream in a saucepan over medium-high heat and bring almost to the boil. Remove from the heat add chocolate then stir until melted and smooth. Set aside to cool slightly.
4. Preheat oven to 180C. Line tart shell with baking paper, filled with weights (dried beans /rice) then bake for 10 minutes. Remove the weight and bake for further 10 minutes. Cool on a wire rack for 15 minutes.
5. Pour chocolate filling into tart shell then refrigerate for 30 minutes or until filling is just set.
6. To make jelly, place gelatine in a bowl of cold water for 3 minutes to soften, then squeeze out excess water. Meanwhile blend mango in a blender to a puree. Using the back of a spoon, push through a fine sieve into a bowl. (you need 300ml). Place orange juice in a saucepan over low medium heat and bring to a simmer. Add gelatine and whisk to combine.
7. Pour jelly over chocolate in tart shell. Spread evenly. Refrigerate for 1.5 hours or until set.
8. Remove tart from pan. Dip a large sharp knife in hot water, dry the blade, then cut tart into slices to serve.
Recipe adapted from : MasterChef Magazine, Issue 19,Dec2011/Jan2012, pg, 150