Watching cookery programmes with friends does seem to result in "make this" or "make that". This was my idea when asked for something combining mango and chocolate. Using muscovado sugar instead of white in the meringue really compliments the chocolate in the pastry and the mango. The pastry recipe makes too much for 1 large tart so you could either freeze the leftovers or, like me, make some smaller tarts too.
200g
plain flour *
200g butter *
100g icing sugar *
30g cocoa *
2 eggs
180ml
jar mango curd
170g
light muscovado sugar *
60ml water *
2 egg whites *
pinch of cream of tartar
Serves
8
Cut
the butter into small bits then rub together with the flour (or use a
food processor). Mix in the icing sugar. Add 1 egg and the yolk of
the second and combine until a dough forms. Chill if too warm.
Roll
out the pastry to about 1com thick and gently press into an 8”
square loose bottom tin. Place in a freezer for about 30min until
solid. Bake blind with beans on baking paper for 12min at 180oC.
Remove the paper and beans and bake for a further 10min. Brush the
base with some of the leftover egg white and bake for a couple of
minutes. Leave to cool then spread with the curd.
Heat
the muscovado sugar in a pan with the water. Meanwhile whisk the egg
whites with the cream of tartar until soft peaks. Once the sugar
reaches soft ball (112oC) slowly pour into the egg whites
with still whisking. Continue to whisk for about 10-15min after the
sugar has been added or until stiff peaks form. Pipe onto the tart
and caramelise with a blowtorch or under a hot grill.
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