Watch Celebrity chef Eric Lanlard in our video, where he makes a delicious dessert, a sure way to impress at a dinner party.
Summer is here, time for BBQs, dinner parties and impromptu garden gatherings in the hope of getting a tan is upon us. After the main course, impress your friends with a Mango and Vanilla Green Peppercorn Chiboust Tart as a delicious dessert. A mouthwatering combination of salted butter Breton biscuit base with sauté fresh mango, topped with a pure vanilla bean paste and green peppercorn chiboust crème, it is sure to tempt the taste buds.
Watch Chef Eric Lanlard as he takes you step by step through this delicious recipes.
Nielsen-Massey’s Mango & Vanilla Green Peppercorn Chiboust Tart by Eric Lanlard
A very fresh and tantalising desert, 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.
