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Mango Tart With Haliya Mango Wine Crème Anglaise
POSTED: 9:16 am PDT March 23,
2009
UPDATED: 1:17 pm PDT March 23,
2009
Yield: 4 servingsIngredients:
3 Mangoes, firm, peeled, seeded, sliced 1 sheet Puff pastry dough, cut into 7 inch circles 1 Egg, beaten 1/3 cup Granulated sugar 1/4 tsp. Ground cinnamon For service Haliya Mango Wine Crème Anglaise (recipe follows) 1 cup Lightly sweetened whipped cream Raspberry Coulis (recipe follows) as needed Mint sprigs to garnish Fresh Berries to garnish Confectioner's sugar to garnishMethod:
Prepare Chef Larry’s Haliya Mango Wine Crème Anglaise and Raspberry Coulis per recipes, reserve. Preheat oven to 375 degrees F. Combine sugar with cinnamon and mix well. Brush puff pastry dough circle with beaten egg. Sprinkle puff dough circle lightly with sugar/cinnamon mixture. Shingle mango slices on top of pastry circle leaving a 1/4-inch border. Roll up edges all around to form a “lip”. Brush with melted butter and top generously with sugar/cinnamon mixture. Bake for 10 -15 minutes until golden brown. Remove mango tarts from oven to cool. Pool Haliya Mango Crème Anglaise on serving plates, offset warm mango tarts next to sauce. Top with a dollop of whipped cream. Garnish with fresh berries mint sprigs and a drizzle of Chef Larry’s Raspberry Coulis. Dust with Confectioner's sugar and serve.Chef Larry’s Notes:Serve mango tarts warm. The mango tarts are delicious topped with a scoop of coconut or vanilla ice cream.
1/2 cup Haliya Mango Wine 1 1/2 cup Milk 4 each Egg yolks 1 1/2 tsp. Sugar, granulated 1/2 tsp. Vanilla 1/2 cup Cold MilkMethod:
Place Haliya Mango Wine in a saucepan, bring to a simmer. Lower heat and simmer until ½ original of the original volume (approx. 1/4 cup). Remove mango wine reduction from heat and cool. Bring 1 1/4 cup of milk to a boil (reserve remaining ¼ cup). Remove hot milk mixture and set aside. Place cooled mango wine reduction, egg yolks, sugar and vanilla in a mixing bowl and whisk until mixture forms "ribbons." Temper by adding small amounts of hot milk to egg mixture until all milk is incorporated. Transfer mixture to a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.) Remove from heat and incorporate the ¼ cup cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated, if too thick, add additional cold milk to achieve desired consistency.Chef Larry’s Notes:
Haliya is a premium mango wine imported from the Philippines. It is available at Seafood City markets throughout the city.
Place raspberries, orange juice, sugar and lemon juice in a blender. Puree until smooth. Strain and reserve until use.
3 Mangoes, firm, peeled, seeded, sliced 1 sheet Puff pastry dough, cut into 7 inch circles 1 Egg, beaten 1/3 cup Granulated sugar 1/4 tsp. Ground cinnamon For service Haliya Mango Wine Crème Anglaise (recipe follows) 1 cup Lightly sweetened whipped cream Raspberry Coulis (recipe follows) as needed Mint sprigs to garnish Fresh Berries to garnish Confectioner's sugar to garnishMethod:
Prepare Chef Larry’s Haliya Mango Wine Crème Anglaise and Raspberry Coulis per recipes, reserve. Preheat oven to 375 degrees F. Combine sugar with cinnamon and mix well. Brush puff pastry dough circle with beaten egg. Sprinkle puff dough circle lightly with sugar/cinnamon mixture. Shingle mango slices on top of pastry circle leaving a 1/4-inch border. Roll up edges all around to form a “lip”. Brush with melted butter and top generously with sugar/cinnamon mixture. Bake for 10 -15 minutes until golden brown. Remove mango tarts from oven to cool. Pool Haliya Mango Crème Anglaise on serving plates, offset warm mango tarts next to sauce. Top with a dollop of whipped cream. Garnish with fresh berries mint sprigs and a drizzle of Chef Larry’s Raspberry Coulis. Dust with Confectioner's sugar and serve.Chef Larry’s Notes:Serve mango tarts warm. The mango tarts are delicious topped with a scoop of coconut or vanilla ice cream.
Mango Wine Creme Anglaise
Yield:2 cupIngredients:1/2 cup Haliya Mango Wine 1 1/2 cup Milk 4 each Egg yolks 1 1/2 tsp. Sugar, granulated 1/2 tsp. Vanilla 1/2 cup Cold MilkMethod:
Place Haliya Mango Wine in a saucepan, bring to a simmer. Lower heat and simmer until ½ original of the original volume (approx. 1/4 cup). Remove mango wine reduction from heat and cool. Bring 1 1/4 cup of milk to a boil (reserve remaining ¼ cup). Remove hot milk mixture and set aside. Place cooled mango wine reduction, egg yolks, sugar and vanilla in a mixing bowl and whisk until mixture forms "ribbons." Temper by adding small amounts of hot milk to egg mixture until all milk is incorporated. Transfer mixture to a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.) Remove from heat and incorporate the ¼ cup cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated, if too thick, add additional cold milk to achieve desired consistency.Chef Larry’s Notes:
Haliya is a premium mango wine imported from the Philippines. It is available at Seafood City markets throughout the city.
Raspberry Coulis
Yield:1 cupIngredients: 1 cup Ripe raspberries, hulled and sliced 1/2 cup Orange juice 1 tblspn. Sugar Fresh lemon juice, squeezedMethod:Place raspberries, orange juice, sugar and lemon juice in a blender. Puree until smooth. Strain and reserve until use.
