Chocolate, Coriander and Mango Tarts

Ingredients:

3 teaspoons coriander seeds
90g all-purpose flour
2 teaspoons cocoa powder
4 1/2 tablespoons powdered sugar
8 tablespoons unsalted butter, chilled and diced
1 egg yolk
170g 70% dark chocolate, broken into pieces
170g milk chocolate, broken into pieces
1 1/4 cups heavy cream
1 teaspoon honey
1 tablespoon coriander leaves, fresh and stripped from stems
100g cup sugar
2 mangoes

Method:

1. In a skillet, toast the coriander seeds until it becomes browned. Remove them from the pan and allow to cool. Crush with a mortar and pestle, or with the flat surface of a knife blade.

2. Sift the flour, cocoa, powdered sugar and a pinch of salt into a bowl. Add the butter and crushed coriander, and rub with the fingertips until they are crumbly.

3. Beat the egg yolk with one teaspoon of cold water. Then, add the yolk to the flour mixture and quickly knead to form a dough. Wrap in plastic wrap and allow to chill for two hours.

4. Preheat the oven to 205 degrees Celsius. Unwrap the dough and place it between two pieces of parchment paper. Roll out to 0.32cm-thick, then remove the top piece of paper. Cut out either 30cm x 8cm diameter circles, or 3cm x 25cm diameter circle.

5. If you choose to make small tarts, carefully press the dough into 5cm pastry rings. Alternatively, if you’re making a large tart, press the dough into a 20cm, loose-bottomed tart pan. Cut off any overhanging dough. Place the small tarts on a baking sheet lined with parchment paper.

6. Line the pastry bases with parchment paper and fill with baking beans. Blind bake for 13 minutes. Remove the baking beans and paper, and allow to cool for 30 minutes. Carefully remove the rings or tin.

7. In a heatproof bowl set over a pan of simmering water, melt the chocolate. In a saucepan, heat the cream and honey until lukewarm. Stir in batches into the chocolate.

8. Allow to cool to 40 degrees Celsius, then spoon into the pastry cases. Chill for one hour.

9. Pound the coriander and white sugar with the mortar and pestle. Cut out 12 circles from the mango, 5cm in diameter. Lay the mango circles on the tarts, and sprinkle with the cilantro sugar.

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