Name: Trending Chilli Caramel Mango Chutney Curd Tart recipe by Divya Jain at BetterButter
Prep time: 150 min
Cook time: 80 min
Total time: 230 min
Yield: 5
Ingredients: FOR PASTRY: 300 gm flour; 200 gm cold unsalted butter, cubed; 70 gm icing sugar; 3 tbsp ice cold water; Less than 1/2 tsp salt; MANGO CHUTNEY: 170 gm granulated sugar; 60 ml distilled white vinegar; 2 medium mangoes, peeled and diced; 20 gm golden raisins; 2 tbsp grated ginger; 1/4 tsp Red Chilli Flakes; Pinch of salt; MANGO CHUTNEY CURD: 2oo gm sweetened condensed mango pulp; 55 gm unsalted butter; 25 gm granulated sugar; 65 gm mango chutney; 3 TBSP CORNFLOUR; 3 tbsp water; CHILLI CARAMEL: 100 gm caster sugar; 45 gm salted butter; 60 ml heavy cream; 2 green chillies, finely chopped; TOPPING: few coriander flowers; Few caramel decorations; Some chopped chilli; Little mango chutney; Few mango chunks

Ingredients Serving: 5

FOR PASTRY: 300 gm flour
200 gm cold unsalted butter, cubed
70 gm icing sugar
3 tbsp ice cold water
Less than 1/2 tsp salt
MANGO CHUTNEY: 170 gm granulated sugar
60 ml distilled white vinegar
2 medium mangoes, peeled and diced
20 gm golden raisins
2 tbsp grated ginger
1/4 tsp Red Chilli Flakes
Pinch of salt
MANGO CHUTNEY CURD: 2oo gm sweetened condensed mango pulp
55 gm unsalted butter
25 gm granulated sugar
65 gm mango chutney
3 TBSP CORNFLOUR
3 tbsp water
CHILLI CARAMEL: 100 gm caster sugar
45 gm salted butter
60 ml heavy cream
2 green chillies, finely chopped
TOPPING: few coriander flowers
Few caramel decorations
Some chopped chilli
Little mango chutney
Few mango chunks

Instructions

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.
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.
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.
TO PREPARE CHILLI CARAMEL: cook heavy cream and chopped chillies in a pan until it just starts to boil, strain and keep aside.
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)
Very slowly drizzle chilli infused heavy cream while stirring constantly.
Boil for a minute. Switch off flame and allow to cool down.
FOR MANGO CHUTNEY: Boil sugar and vinegar until all the sugar is dissolved.
Add rest ingredients and simmer covered for 40-50 minutes.
FOR MANGO CHUTNEY CURD: Dissolve cornflour into water, keep aside.
Boil mango puree, sugar, butter and chutney for 8-10 minutes.
Add dissolved cornflour, stirring constantly and cook till thickens.
Cool covered in cling wrap for at least an hour or so.
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.
Finally top the tart with some mango chunks, coriander flowers and caramel decorations. Drizzle some chilli caramel and mango chutney.

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