Chocolate, Cilantro And Mango Tarts Recipe

Name: Chocolate, Cilantro And Mango Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tsp coriander seeds; 3/4 cup all purpose flour; 2 tsp cocoa powder; 4 1/2 tbsp powdered sugar; 8 tbsp unsalted butter, chilled and diced; 1 None egg yolk; 6 oz dark chocolate (at least 70% cocoa), broken into pieces; 6 oz milk chocolate, broken into pieces; 1 1/4 cups heavy cream; 1 tsp honey; 1 tbsp fresh cilantro, leaves stripped from stems; 1/2 cup sugar; 2 None mangoes, peeled and sliced up to the stone

Servings: persons

3 tsp coriander seeds
3/4 cup all purpose flour
2 tsp cocoa powder
4 1/2 tbsp powdered sugar
8 tbsp unsalted butter, chilled and diced
1 None egg yolk
6 oz dark chocolate (at least 70% cocoa), broken into pieces
6 oz milk chocolate, broken into pieces
1 1/4 cups heavy cream
1 tsp honey
1 tbsp fresh cilantro, leaves stripped from stems
1/2 cup sugar
2 None mangoes, peeled and sliced up to the stone

1
Heat a skillet and toast the coriander seeds until browned. Remove from the pan and allow to cool. Crush with a mortar and pestle.
2
Sift the flour, cocoa, powdered sugar and a pinch of salt into a bowl. Add the butter and crushed coriander and rub with the fingertips until crumbly. Beat the egg yolk with 1 tsp cold water, add to the flour mixture and quickly knead to form a dough. Wrap in plastic wrap and chill for 2 hours.
3
Preheat the oven to 400u00b0F. Unwrap the dough and place between 2 pieces of parchment paper. Roll out to 1/8 inch thick, then remove the top piece of paper. Cut out either 12 x 3 inch diameter circles or 1 x 10 inch diameter circle.
4
If making small tarts, carefully press into 2 inch pastry rings, or if making a large one, press the dough into an 8 inch loose-bottomed tart pan. Cut off any overhanging dough. Place the small tarts on a baking sheet lined with parchment paper.
5
Line the pastry bases with parchment paper and fill with baking beans. Blind bake for 13 mins. Remove the baking beans and paper and allow to cool for 30 mins. Carefully remove the rings or tin.
6
Melt the chocolate in a heatproof bowl set over a pan of simmering water. In a saucepan, heat the cream and honey until lukewarm and stir in batches into the chocolate. Allow to cool to 105u00b0F (use a candy thermometer), then spoon into the pastry cases. Chill for 1 hour.
7
Pound the cilantro and white sugar with the mortar and pestle. Cut out 12 circles from the mango, 2 inches in diameter. Lay the mango circles on the tarts and sprinkle with the cilantro sugar.

1237

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tsp coriander seeds, 3/4 cup all purpose flour, 2 tsp cocoa powder, 4 1/2 tbsp powdered sugar, and more.

Yes, Chocolate, Cilantro And Mango Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate, Cilantro And Mango Tarts

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