Coriander chocolate tart with mango

Name: Coriander chocolate tart with mango
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 7-10 Tbsp Ingredients for about 12 pieces:; 3 TSP Coriander seeds; 175 g Flour; 2 TEASPOONS Cocoa; 60 g Icing sugar; 125 g cold butter; 7-10 Tbsp Salt; 1 Egg yolk (Gr. M); 160 g Dark chocolate (at least 70% cocoa content); 60 g Milk chocolate; 300 g Whipped cream; 1 TEASPOON Honey; 1/2 bunch or potty of coriander; 100 g Sugar; 2–3 Mangoes; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Pulses Hülsenfru

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

7-10 Tbsp Ingredients for about 12 pieces:
3 TSP Coriander seeds
175 g Flour
2 TEASPOONS Cocoa
60 g Icing sugar
125 g cold butter
7-10 Tbsp Salt
1 Egg yolk (Gr. M)
160 g Dark chocolate (at least 70% cocoa content)
60 g Milk chocolate
300 g Whipped cream
1 TEASPOON Honey
1/2 bunch or potty of coriander
100 g Sugar
2–3 Mangoes
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Pulses Hülsenfru

Directions

1
For the dough, roast coriander in a pan without fat, remove, cool
2
...to leave. Crushed in the mortar. Sieve into a bowl with flour, cocoa and icing sugar. Add butter in pieces and 1 pinch of salt. Mix briefly with your fingertips until crumbly. Whisk the egg yolks and 1 teaspoon of cold water and add to the flour mixture. Quickly knead into a dough. Wrap in foil, chill for at least 2 hours
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Dough between
4
roll out two layers of baking paper approx. 2 mm thin, loosening the paper more often, put it back on and roll out further. Pull off the upper paper. Either cut out about 12 circles (each 8 cm Ø) or cut out a circle of about 25 cm Ø for a tart tin (about 20 cm Ø). Place small circles of dough in the smaller patisserie rings (5 cm Ø each) and press them in carefully so that small bowls of dough are formed or place large circles of dough in the tart tin and press them in gently. Carefully cut off any excess dough
5
Place the dough bowls on a baking tray lined with baking paper, line with cut baking paper sections, fill in the legumes and bake blind in a hot oven for approx. 13 minutes. Take the pastry bowl out of the oven. Carefully remove the legumes together with the paper. Let the bowl cool down for about 30 minutes and carefully remove the rings.
6
For the ganache, break both types of chocolate into pieces. In a hot water bath
7
melt. Heat the cream and honey and stir into the chocolate in 2-3 portions. Let it cool down to approx. 40 °C (roasting thermometer), spread it into the dough bowls, chill for at least 1 hour
8
For the green sugar, wash the coriander, dab dry and pluck the leaves. Crush them with sugar in a mortar. Peel the mangos. Cut the flesh in as large thin slices as possible down to the stone. Cut out 12 circles (each approx. 5 cm Ø). Place the mango circles on the chocolate cartelets and sprinkle with coriander sugar
9
waiting time approx. 3 hours