Chocolate Cardamom Tart with Mango Lassi

Chocolate Cardamom Tart with Mango Lassi
Paralell Post

Make this delicious chocolate dessert for an artisanal treat.

6
Servings
1236
Calories Per Serving
Deliver Ingredients

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
46g
66%
Sugar
81g
90%
Saturated Fat
12g
50%
Cholesterol
72mg
24%
Carbohydrate, by difference
183g
100%
Protein
28g
61%
Vitamin A, RAE
433µg
62%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
57mg
76%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
382mg
38%
Choline, total
30mg
7%
Fiber, total dietary
9g
36%
Fluoride, F
8µg
0%
Folate, total
125µg
31%
Iron, Fe
11mg
61%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Phosphorus, P
417mg
60%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
1387mg
92%
Thiamin
3mg
100%
Water
234g
9%
Zinc, Zn
3mg
38%

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.