Mango Fiesta special at Shy

Mango Chocolate sea salt tart

Recipe by Chef Govind Nayak

For tart Icing

• sugar 100 gm
• Butter 120 gm
• Flour 150 gm

Make a stiff dough using all the above ingredients.

Line the tart mould with butter , place the dough in mould and shape it in the mould Bake it at160 degree Celsius 10 minutes

For Filling Dark

• chocolate 125 gm
• Callebut Chocolate 100 gm
• Cream 250 gm

Make a ganache out of the above filling, fill in the disposable piping bag and keep it to set for some time

For Caramel sauce

• Sugar 80 gm
• Butter 50 gm
• Cream 100 gm
• Seasalt 3 gm

Dissolve the sugar in a pan to make a caramel consistent and mix rest of ingredient mix in well to get a sauce consistency.

Assembly

Take the above tart

Add the caramel sauce, let it settle down , add the chocolate ganache , keep the tart in fridge to get the consistency of ganache right , remove from fridge in 15 mints, dice the Alphonso Mango put above ganache , sprinkle sea salt , garnish with fresh berrie

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