How to Cook Tasty Trending Chilli Caramel Mango Chutney Curd Tart

Trending Chilli Caramel Mango Chutney Curd Tart.

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

Ingredients of Trending Chilli Caramel Mango Chutney Curd Tart

1. You need of FOR PASTRY:.
2. You need 300 gm of Flour.
3. You need 200 gm of cold unsalted Butter, cubed.
4. Prepare 70 gm of icing Sugar.
5. Prepare 3 tbsp of ice cold Water.
6. It's 1/2 tsp of Salt.
7. You need of MANGO CHUTNEY:.
8. It's 170 gm of granulated Sugar.
9. It's 60 ml of distilled white Vinegar.
10. You need 2 of medium Mangoes, peeled and diced.
11. You need 20 gm of golden Raisins.
12. You need 2 tbsp of grated Ginger.
13. It's 1/4 tsp of Red Chilli Flakes.
14. Prepare Pinch of Salt.
15. It's of MANGO CHUTNEY CURD:.
16. You need 200 gm of sweetened condensed Mango pulp.
17. It's 55 gm of unsalted Butter.
18. Prepare 25 gm of granulated Sugar.
19. It's 65 gm of Mango chutney.
20. Prepare 3 tbsp of cornflour.
21. You need 3 tbsp of water.
22. You need of CHILLI CARAMEL:.
23. You need 100 gm of caster Sugar.
24. Prepare 45 gm of salted Butter.
25. It's 60 ml of heavy Cream.
26. You need 2 of green Chillies, finely chopped.
27. Prepare 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. You need 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..