- 6 Ounces semi sweet chocolate
- 4 Ounces butter
- 1 Teaspoon green cardamom powder
- 1 egg
- 2 egg yolks
- 1 Ounce sugar
- 10 Ounces butter, softened
- 8 Ounces light brown sugar
- 1 egg
- 13 Ounces flour
- 4 Cups yogurt
- 4 Tablespoons chopped mint
- 4 Ounces white rum
- 2 Cups ice
- 2 Cups mango (chopped)
- ½ gallon whole milk
- 4 Ounces of active culture yogurt
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.
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.
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.
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.