MANGO AND GRAPE TART
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Fab Products used
FAB OIL SOLUBLE ALMOND FLAVOUR
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Recipe Category
Pie & Tarts -
Prep Time
00:45:00(HH:MM:SS) -
Baking/Cooking Time
15 MINS FOR BAKING THE PIE -
Baking Temperature Scale
Celsius℃ -
Baking Temperature Detail
160C -
Serves
3 -
Level
Beginner -
Baker Tips/Notes
Do not over bake the tart & cool completely before demoulding.
About Recipe
Firstly we prepare the tart base , then the filling , followed by the french cream.
Ingredients
FOR THE BASE 1 Packet Digestive biscuits crushed 4 tbsp Melted Amul Butter (salted) 2 tbsp roasted almonds crush roughly 1 1/2 tsp icing sugar 5'' loose bottom tart mould VANILLA CUSTARD AND CREAM CHEESE FILLING 1/2 Cup milk + 1 tbsp 2 tsp Brown & Polson Vanilla Custard Powder 2 tsp Granulated Sugar 2 tbsp Britannia Cream Cheese softened 1 tsp Powdered Sugar 2 drops Almond Essence 1/4 Cup chopped Mangoes & Grapes FRENCH CREAM 1/8 Cup pulpy homemade paneer 1/4 Cup Whipped Cream 1/2 tsp Vanilla Essence Few drops of green food colour Few Slices of Mangoes & Sliced grapes for garnishing |
Method
- FOR THE TART BASE
- Take a bowl and mix the crushed biscuits , melted butter, crushed almond powder & sugar properly. Press the mixture on the sides and bottom of the tart mould very nicely.
- Bake the tart in a preheated oven at 160 c for 15 mins.
- FOR THE VANILLA CUSTARD AND CREAM CHEESE FILLING
- Next take a pan, add the 1/2 cup milk and the granulated sugar and bring to a rolling boil. Separately dissolve the custard powder in the remaining1 tbsp milk. Add this mixture to the boiling milk & cook for 5 mins till the milk thickens.Keep aside to cool completely. Now add the softened cream cheese,powder sugar FAB Oil Soluble Almond Essence & chopped fruits to the mixture.Keep this mixture refrigerated for sometime.
- FRENCH CREAM
- Take a mixie jar and add the homemade paneer, sugar & powder sugar & blitz. Now fold in the whipped cream to this mixture. Add few drops of green food colour & mix. Fill the piping bag with this mixture with a leaf nozzle fitted.
Assembling
After the tart has cooled down completely , slowly demould the tart from the mould and start assembling. Take the baked crumb crust & pour the vanilla custard & cream cheese filling . Decorate the tart with the french cream. The garnishing can be done according to your choice. Here i have used a leaf nozzle to cover the top with a mango rosette.Set the tart atleast for 2 hrs in the fridge before serving.
About Baker
