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Below are the ingridients that are required to cook a heavenly Trending Chilli Caramel Mango Chutney Curd Tart:
- Provide of FOR PASTRY:.
- Use 300 gm of Flour.
- You need 200 gm of cold unsalted Butter, cubed.
- Provide 70 gm of icing Sugar.
- Take 3 tbsp of ice cold Water.
- Prepare 1/2 tsp of Salt.
- Use of MANGO CHUTNEY:.
- Take 170 gm of granulated Sugar.
- You need 60 ml of distilled white Vinegar.
- Take 2 of medium Mangoes, peeled and diced.
- You need 20 gm of golden Raisins.
- Get 2 tbsp of grated Ginger.
- You need 1/4 tsp of Red Chilli Flakes.
- Prepare Pinch of Salt.
- You need of MANGO CHUTNEY CURD:.
- Prepare 200 gm of sweetened condensed Mango pulp.
- You need 55 gm of unsalted Butter.
- Take 25 gm of granulated Sugar.
- Take 65 gm of Mango chutney.
- Provide 3 tbsp of cornflour.
- Prepare 3 tbsp of water.
- Prepare of CHILLI CARAMEL:.
- Use 100 gm of caster Sugar.
- Provide 45 gm of salted Butter.
- Prepare 60 ml of heavy Cream.
- Prepare 2 of green Chillies, finely chopped.
- Get of TOPPING:.
- Get of few Coriander flowers.
- Get of Few caramel decorations.
- Take of Some chopped Chilli.
- You need of Little Mango chutney.
- You need of Few Mango chunks.
Ready with the ingridients? Here are the instructions on serving Trending Chilli Caramel Mango Chutney Curd Tart:
- 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.
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