Mango tatin

Difficulty level : High

Portions : 4 people

Requires assistance : Yes

INGREDIENTS :

• 200 g shortcrust pastry
• 400 g mango
• 200 g lemon cream
• 8 tablespoons chia syrup
• 14 tablespoons sugar
• 1 g cardamom, ground

FOR THE SHORTCRUST PASTRY :

• 75 g flour
• 250 g butter
• 125 g icing sugar
• 25 g eggs

FOR THE CHIA SYRUP :

•  1 cup water
• 1 cup sugar
• 1 tablespoon of chia seeds

FOR THE LEMON CREAM :

• ½ kg limes, deseeded
• 140 g sour cream
• ½ cup sugar
• 170 g egg yolks120 g butter
• 3 tablespoons cornstarch

METHOD :

FOR THE SHORTCRUST PASTRY :

1. Combine all of the ingredients and knead, then roll out the dough with a rolling pin and place on a tray lined with waxed paper.
2. Bake at 160°C for 10 minutes. Remove from the oven, cut circles using a small round cutter and bake again at 160°C for 10 more minutes. Allow to cool and set aside.

FOR THE CHIA SYRUP :

1. Bring the water and sugar to a boil over high heat. Low heat for 15 minutes in a medium saucepan until syrupy. Remove from the heat and add the chia seeds, let cool and set aside.
2. Melt the sugar in a medium saucepan and sprinkle in the cardamom. Pour the mixture onto a piece of waxed paper, then cover it with another piece of wax paper and flatten it using a rolling pin. Allow to cool to form a caramel.

FOR THE LEMON CREAM :

1. Heat the sour cream, butter and lemon juice in a saucepan. Separately, combine the sugar, cornstarch and eggs in a bowl. Add a little to the hot mixture to temper it. Once tempered, add the rest to the saucepan and cook over low heat for 10 minutes, using a balloon whisk to stir until it thickens. Allow to cool and set aside.

TO SERVE :

1. Peel and cut the mango into thin slices and roll them into a spiral. Sprinkle with sugar and caramelise.
2. Then place the rolled mango on top of the shortcrust pastry. Use a piping bag to add several dots of lemon cream around the mango. Serve with a little chia syrup and decorate with the cardamom caramel.