Chocolate Cardamom Tart with Mango Lassi

Chocolate Cardamom Tart with Mango Lassi

Paralell Post

Make this delicious chocolate dessert for an artisanal treat.

Ingredients

Chocolate filling

  • 6 ounces semi sweet chocolate
  • 4 ounces butter
  • 1 teaspoon green cardamom powder
  • 1 egg
  • 2 egg yolks
  • 1 ounces sugar

Dough

  • 10 ounces butter, softened
  • 8 ounces light brown sugar
  • 1 egg
  • 13 ounces flour

Mango Lassi:

  • 4 cups yogurt
  • 4 tablespoons chopped mint
  • 4 ounces white rum
  • 2 cup ice
  • 2 cup mango (chopped)

Yogurt

  • ½ gallon whole milk
  • 4 ounces of active culture yogurt

Directions

Chocolate filling

Melt the chocolate and butter over a double boiler.  Whip the eggs, green cardamom and sugar until creamy.  Add in the chocolate slowly to the egg mixture and whip until shiny ribbons have formed.  Place the filing in the pre-cooked tart shells and bake at 350 degrees for 8 minutes.

Dough

Cream the butter and sugar with the paddle attachment.  Add the egg and combine.  Bring down the speed to low and add the flour little by little.  Refrigerate to let it firm up.  Roll out the dough and shape as demonstrated in class.  Bake at 350 degrees for 20-25 minutes until pale golden.

Mango Lassi:

Chop the mango and marinate it with the mint and rum for a couple of hours.  Blend it with the yogurt and ice right before serving.

Yogurt

Bring the milk to a boil in a stainless steel pot while whisking occasionally.  Transfer it to a very clean stainless steel or plastic container.  When the milk is the temperature of baby’s milk…you add in the yogurt.  Cover the yogurt and place it in a warm place such as on the over top or in a oven that is not on.  Let it sit overnight for the culture to set.  Refrigerate the yogurt no later than 24 hours.  The yogurt becomes sour after a longer period of time.

Nutritional Facts

Total Fat
57g
81%
Sugar
70g
78%
Saturated Fat
21g
88%
Cholesterol
64mg
21%
Carbohydrate, by difference
181g
100%
Protein
47g
100%
Vitamin A, RAE
126µg
18%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
311mg
31%
Choline, total
40mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
203µg
51%
Iron, Fe
15mg
83%
Magnesium, Mg
111mg
35%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
689mg
98%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
2473mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
208g
8%
Zinc, Zn
5mg
63%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.