Throw Back Thursday: Mango and Vanilla Green Peppercorn Chibous Tart

Here's a little #throwbackthursday for you - a very fresh and tantalising dessert, combining a salted butter Breton biscuit base with sauté fresh mango, topped with a pure vanilla bean paste and green peppercorn chiboust crème.

Ingredients :

For the crème step 1:

50ml full fat milk
3 medium egg yolks
50g cornflour
100g golden caster sugar
2tsp Nielsen-Massey vanilla bean paste
100g unsalted butter

For the crème step 2:

3 medium egg whites
100g golden caster sugar
50ml water
2tsp drained green peppercorns

For the biscuit base:

150g salted butter
4 medium egg yolks
125g golden caster sugar
10g of baking powder
200g plain flour
2tsp Nielsen-Massey vanilla bean paste

For the filling:

2 large ripe mangos
30g golden caster sugar
2tsp of finally chopped fresh mint

Method:

Preheat the oven to 180°C.

Start by making the biscuit:

Cream the butter and golden caster sugar together, add the egg yolks and Nielsen-Massey vanilla bean paste. Sift in the flour and baking powder and incorporate by folding gently. Press the pastry into a 10cm individual fan ring around half a centimetre deep. Place to rest in the fridge for at least 30 minutes. Bake for 20 minutes until golden and leave to cool.

Mango filling:

Peel both mangos and cut into small cubes. In a hot skillet caramelise the fruit with the golden caster sugar. Keep aside, when cold fold in the chopped mint.

Crème chiboust:

In a bowl beat together the egg yolks, golden caster sugar, Nielsen-Massey vanilla bean paste and flour. In a medium saucepan heat up the milk to boiling point and pour over the yolk mixture, whisk well and pour back into the saucepan. Boil again for 2 minutes without stopping whisking. Keep aside to cool, cover with a cling film.

In a small saucepan make a sugar syrup with the golden caster sugar and water and take it to 120°C (use a thermometer).

Using an electric whisk beat the egg whites to a firm peak then pour over the hot sugar syrup, keep mixing until it cool down.

Using a rubber spatula beat the soft butter into the crème until smooth and glossy then fold the Italian meringue and the green peppercorn.

To build the dessert:

Using a little mousse ring, spoon the mango filling on top of the Breton biscuit base. Then pipe the crème chiboust on the top. Using a small kitchen blowtorch, caramelise the top of the crème and dust with golden icing sugar.

Happy Baking!

E x