SPICY MANGO TART
yield: 12 servings
Having spent many years in Latin America, I've come to love spicy food. I've taken a traditional Mexican snack found on the streets, and transformed the flavor into a delicious and sophisticated dessert. I feel that my dessert has everything to offer. Its many flavors, textures and temperatures are thoughtfully put together to create this Spicy Mango Tart. With the first bite, you will taste sweet, then sour, and then just a hint of fire. The heat in this dish grows on you, and by the last bite, your tongue certainly will feel it. I have never tasted a dessert that did that, and I don't think many have. This is why my dessert rocks. Please enjoy. - Jesép Beecher Smith, Student Division Winner, 2001 Tabasco® Brand Hottest Chef Contest
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Phyllo Tart Shell
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Phyllo dough
|  |
| | 18 sheets |
| | Unsalted butter, melted
| |
| | 1/2 cup |
| | Pistachios, finely ground
| |
| | 1 cup |
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Mango Filling
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Ripe mangoes, 1/2" dice
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| | 6 cups |
| | Granulated sugar
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| | 1-1/2 Tbsp. |
| | Original TABASCO® brand Pepper Sauce
| |
| | 3 tsp. |
| | Butter, softened
| |
| | 4 Tbsp. |
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Vanilla Ice Cream
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Whole milk
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| | 1 pt. |
| | Heavy cream
| |
| | 1 pt. |
| | Vanilla bean, split lengthwise
| |
| | 1/2 ea. |
| | Sugar
| | 4 oz.
| | |
| | Egg yolks
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| | 4 ea. |
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Sweet Tequila Sauce
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Water
| |
| | 2 cups |
| | Sugar
| | 4 oz.
| | |
| | Lime juice
| |
| | 1/2 Tbsp. |
| | Tequila
| |
| | 1/2 Tbsp. |
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Candied Lime Zest
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Water
| |
| | 2 cups |
| | Lime zest
| |
| | 3 limes |
| | Water
| |
| | 3 cups |
| | Granulated sugar
| | 6 oz.
| | |
| | Granulated sugar
| |
| | as needed |
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Sugar Garnish
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Isomalt sugar
| |
| | 3/4 cup |
| | Powdered food coloring, red
| |
| | 1/2 tsp. |
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| 1 | | Phyllo Tart Shell - Place one sheet of phyllo on flat surface and lightly brush with melted butter. Sprinkle an even layer of pistachios on phyllo and place second layer of phyllo on top. Lightly brush with melted butter and place third layer of phyllo on top. Brush with butter and sprinkle pistachios. |
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| 2 | | Continue this pattern until 6 sheets have been layered. |
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| 3 | | Make 2 other stacks of 6 sheets in the same way. |
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| 4 | | When 3 separate stacks have been made, take a 4" round cutter and cut out circles. One stack yields about 4 tarts. |
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| 5 | | On a flat sheet pan, place 12" round cutter and place philo circle inside. Press philo into sides and shape tarts. |
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| 6 | | Bake at 325°F for 15-20 minutes or until brown and crispy. |
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| 7 | | Allow cooling before removing from round cutters. |
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| 8 | | Mango Filling - Toss diced mangoes with sugar and Original TABASCO® Pepper Sauce. |
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| 9 | | Heat large sauté pan until very hot. Add softened butter until melted and it coats pan, being careful not to burn butter. |
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| 10 | | Add mango mixture and allow pieces to caramelize. |
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| 11 | | When the mango has a slight brown color, toss and caramelize other sides. |
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| 12 | | Hold warm. |
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| 13 | | Vanilla Ice Cream - Heat milk, cream and vanilla bean; allow steeping. Remove bean. Scrape out seeds and add seeds back to milk-cream mixture. |
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| 14 | | Combine sugar and egg yolks. Temper and add to milk-cream mixture. |
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| 15 | | Cook mixture, stirring constantly until nappe (coats the back of a spoon); strain immediately. |
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| 16 | | Allow mixture to cool and then freeze. |
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| 17 | | Sweet Tequila Sauce - Bring water and sugar to a boil. |
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| 18 | | Add flavoring, lime juice and tequila and serve warm. |
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| 19 | | Candied Lime Zest - Bring 2 cups of water to boil and blanch lime zest for 1 minute. |
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| 20 | | Pat dry. |
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| 21 | | Combine 3 cups water and 6 oz. sugar to make simple syrup and divide evenly among 3 small pots. |
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| 22 | | Bring all 3 simple syrup mixtures to a boil. |
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| 23 | | Add lime zests to first pot and cook for 1 minute and strain. Repeat process for second and third pots. |
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| 24 | | On a flat surface, sprinkle sugar densely. Place lime zests on sugar, making sure zests don't touch. |
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| 25 | | Cover lime zests with another coating of sugar and let dry. |
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| 26 | | Sugar Garnish - Mix sugar and food coloring together until evenly colored. |
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| 27 | | Place a Silpat® on a very flat sheet pan and place 1 Tbsp. scoops of mixture 3" apart. |
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| 28 | | Place a second Silpat® on top, being careful not to misshape mounds. |
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| 29 | | Bake sugar at 375°F for 10-15 minutes. |
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| 30 | | Let cool until top Silpat® removes without sticking. Allow to cool completely before removing sugar circles from sheet pan. |
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| 31 | | Spicy Mango Tart Plating Steps - Center phyllo tart on plate. |
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| 32 | | Spoon 1/2 cup of warm sautéed mango in tart. |
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| 33 | | Place a large scoop of vanilla ice cream centered on top of the mango. |
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| 34 | | Drizzle a small amount of sweet tequila sauce around the tart (about 2 Tbsp.). |
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| 35 | | Randomly place 8-12 candied lime zest pieces around the tart as well. |
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| 36 | | To complete the dish, carefully place the sugar garnish perpendicular to the vanilla ice cream scoop. |
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