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Business News/ Mint-lounge / Features/  Cook Out | A reason for the season
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Cook Out | A reason for the season

Tanisha Ravindra, chief pastry chef, The Oberoi, Bangalore, provides a fitting backdrop to the king of fruits in this simple dessert

Premium


Fresh Mango Ginger Bretonne Tart

Serves 5

Ingredients

4 Alphonso mangoes

For the Bretonne tart

600g unsalted butter

360g icing sugar

6 egg yolks

600g flour

1 tbsp baking powder

1tsp ginger powder

For the vanilla pastry cream

125g caster sugar

3 egg yolks

1 tbsp cornflour

2 tbsp refined flour

1 vanilla bean

375ml milk

For garnish

Mint sprigs or a berry coulis

Method

While the shells are baking, make a slurry of caster sugar, egg yolks, cornflour and flour. Split the vanilla bean, add it to the milk and heat. Pour into the slurry and cook till the mixture thickens. Whisk the pastry cream till it cools.

Now fill each baked and cooled tart shell with the pastry cream. Pile with freshly sliced Alphonso mango and serve. If you want it chilled, refrigerate for a couple of hours. Decorate with mint sprigs and serve with a scoop of vanilla ice cream.

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Published: 08 Jun 2014, 06:15 PM IST
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