Schokoladen- und Koriandertorte mit Mango

Name: Schokoladen- und Koriandertorte mit Mango
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 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; 7-10 Tbsp ½ bunch/pot of coriander; 100 g Sugar; 2–3 Mangoes; 7-10 Tbsp Cling film; baking paper; 1 (8 cm Ø) Patisserie ring; 12 (à 5 cm Ø; alternatively 1 tart mould with lifting base, approx. 20 cm Ø) Patisserie rings; 7-10 Tbsp Pulses

AUTHOR
Bill Macdonald

DIFFICULTY
not easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

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
7-10 Tbsp ½ bunch/pot of coriander
100 g Sugar
2–3 Mangoes
7-10 Tbsp Cling film
baking paper
1 (8 cm Ø) Patisserie ring
12 (à 5 cm Ø; alternatively 1 tart mould with lifting base, approx. 20 cm Ø) Patisserie rings
7-10 Tbsp Pulses

Directions

1
For the dough, roast coriander in a pan without fat, take it out, let it cool down. Crush in a mortar. Sieve into a bowl with flour, cocoa and icing sugar. Add butter in pieces and 1 pinch of salt.
2
Mix briefly with the 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 cling film, chill for at least 2 hours.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough between two layers of baking paper approx. 2 mm thin, loosen the paper more often, place it back on top and continue rolling out.
4
Remove the upper paper. Cut out about 12 circles (each 8 cm Ø). Place the dough circles in each of the smaller patisserie rings (5 cm Ø each) and press them in carefully to form small dough bowls.
5
Carefully cut off any excess dough.
6
Line the dough bowl with baking paper (Fred uses heat-resistant foil), cover with legumes and bake blind in a hot oven for about 13 minutes. Take the pastry bowl out of the oven. Carefully remove the legumes together with the paper.
7
Let the bowls cool down for about 30 minutes and carefully press them out of the rings.
8
For the ganache, break both types of chocolate into pieces. Melt in a hot water bath. 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 into the dough bowls, at least
9
Chill for 1 hour.
10
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.
11
Cut out 12 circles (each 5 cm Ø). Place mango circles on the chocolate cartelets and sprinkle with coriander sugar.