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
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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