Recipe: Appetizing Trending Chilli Caramel Mango Chutney Curd Tart

Swaadisht Nuskha


Trending Chilli Caramel Mango Chutney Curd Tart.

Trending Chilli Caramel Mango Chutney Curd Tart You can cook Trending Chilli Caramel Mango Chutney Curd Tart using 32 ingredients and 11 steps. Here is how you cook it.

Ingredients of Trending Chilli Caramel Mango Chutney Curd Tart

  1. You need of FOR PASTRY:.
  2. It's of Flour.
  3. You need of cold unsalted Butter, cubed.
  4. Prepare of icing Sugar.
  5. Prepare of ice cold Water.
  6. Prepare of Salt.
  7. Prepare of MANGO CHUTNEY:.
  8. Prepare of granulated Sugar.
  9. You need of distilled white Vinegar.
  10. Prepare of medium Mangoes, peeled and diced.
  11. It's of golden Raisins.
  12. Prepare of grated Ginger.
  13. You need of Red Chilli Flakes.
  14. It's of Salt.
  15. It's of MANGO CHUTNEY CURD:.
  16. You need of sweetened condensed Mango pulp.
  17. You need of unsalted Butter.
  18. You need of granulated Sugar.
  19. Prepare of Mango chutney.
  20. It's of cornflour.
  21. You need of water.
  22. Prepare of CHILLI CARAMEL:.
  23. Prepare of caster Sugar.
  24. Prepare of salted Butter.
  25. You need of heavy Cream.
  26. It's of green Chillies, finely chopped.
  27. You need of TOPPING:.
  28. It's of few Coriander flowers.
  29. You need of Few caramel decorations.
  30. You need of Some chopped Chilli.
  31. Prepare of Little Mango chutney.
  32. Prepare of Few Mango chunks.

Trending Chilli Caramel Mango Chutney Curd Tart instructions

  1. 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..
  2. 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..
  3. 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..
  4. TO PREPARE CHILLI CARAMEL: cook heavy cream and chopped chillies in a pan until it just starts to boil, strain and keep aside..
  5. 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).
  6. Very slowly drizzle chilli infused heavy cream while stirring constantly. Boil for a minute. Switch off flame and allow to cool down..
  7. 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..
  8. FOR MANGO CHUTNEY CURD: Dissolve cornflour into water, keep aside. Boil mango puree, sugar, butter and chutney for 8-10 minutes..
  9. Add dissolved cornflour, stirring constantly and cook till thickens. Cool covered in cling wrap for at least an hour or so..
  10. 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..
  11. Finally top the tart with some mango chunks, coriander flowers and caramel decorations. Drizzle some chilli caramel and mango chutney..