Ask me about it.
Suddenly, on a whim, I decided to go sugar free for 100 days. Breaking up with sugar for 3 months 10 days.
Almost 14 weeks of sheer cravings that aren’t met.
I’ll spare you the math of the minutes and seconds.
But you should know, for a baker, sugar is like oxygen.
And being denied oxygen is sheer pain.
So you can imagine what I’m going to through even after 13 days .
And to add up to the torture, Ambriona had just sent me a bag of their finest chocolates.
So I had just sneaked a few measly pieces ,(when you taste the Belgian chocolate,you’ll realize why I crib) before my random decision to go sugar free.
So I needed to make a dessert for a friend who’s on a low carbohydrate,but not keto diet.
She’d been badgering me for a mango dessert for the longest time.
So I decided to try that.
But then mango and chocolate together is something done very often . Every one seems to adore mango and chocolate. And instead of keeping them mutually exclusive, it’s all about marrying the two Flavors.
So I made a Le Cordon Bleu style fruit ganache. Inspired by the pate sucré tart and Raspberry Flavor ganache, I made the ganache in Alphonso Mango Flavor. I am now a Mumbaikar.
Mango has to be alphonso or Haphus or not at all.
I thought it would be a bit odd tasting,but after it chilled,it smelled great and tasted good too.
The shells. Well, technically they should be pate sucré. But remember the low carbohydrate?
So I made them with coconut flour.
And butter and egg.
You could skip the egg and use just water. That would make it egg free. But the egg binds the flour into a gorgeous dough.
The Flavor of the tart itself is like toasted coconut.
It’s a little buttery and a little coconuty. Almost like the old school macaroons without sugar. This crust can also be used to make a savoury tart or a quiche .
Once the crust is baked,it will automatically shrink from the shell. The loose bottom shells is easy . The small shells will need to be inverted and tapped to remove the tart shell.
The dough is enough for one 8 inch tart shell or 3-inch shells.
I made 2 3-inch shells and 3 1½-inch shells.
The small shells bake faster, in about 12-13 minutes.
The bigger the shell,the longer the time. You might want to cover a large pie crust with aluminum foil so the edges don’t burn,while the base cooks.
Also if you’d like to keep this dessert stress free,use only whipped cream and fruit.
But if you want to elevate your dessert,this is really worth the effort.
For the mango ganache, use the best mango you can find or use ready made pulp.
You can also use Alphonso juice. You need to strain the pulp out.
Measure carefully. Also when you’re adding the juice to the melted chocolate, ensure that the
temperature of the juice is not cold. If it’s cold,the chocolate will seize.
Even the butter, needs to be at room temperature.
Cool the tarts before you pour the ganache in.
Also ensure that you chill the tarts at least an hour before you serve these. The mango ganache will set. But more like a caramel setting . Soft. Not hard. So the topping off the fruit and mint will contrast well.
The Disco dust is of course optional.
But hey, why not add a little sparkle to your tart or to life.
MANGO CHOCOLATE TARTS (LOW CARB & GLUTEN FREE)
A gluten free and low carbohydrate dessert which marries the flavours of alphanso mango and dark single origin chocolate.
Gluten Free Coconut Flour Pie crust/ Tart Shells.
1/2 cup coconut flour
1/4 cup or 62 GM’s butter at room temperature
1 egg beaten or milk or water to bind -you’ll need about 30 mils of liquid
1/2 tsp salt
( if you have no dietary restriction feel free to add 2 tablespoons sugar)
Alphonso Dark Chocolate Ganache
100 grams chocolate (I used two 50 gram bars of 71% ambriona chocolate)
25 grams soft butter
55 to 60 mils strained mango juice
Chopped Alphonso mango and mint leaves to garnish
Optional 2 tablespoons sugar
Place the coconut flour and salt in a bowl and mix in the soft butter with a fork.
You will get a breadcrumb like consistency. Now add in a little beaten egg at a time or water and lightly knead to get wet dough.
The dough should come together in a ball.
Let it rest for 10 minutes and then gently press it down evenly into the tart shells.
Keep the thickness even.
Press down with a spoon to even out the surface.
Bake for approximately 12 minutes or more depending upon the size in a preheated oven at 180 degree centigrade.
If you decide to make the tarts another day, store in an airtight container.
You can refresh the tarts by baking for 5 minutes in 180C if they become soggy in Mumbai type humid climate.
Break the chocolate into a clean bowl and place over a double boiler.
The boiling water must not touch the base of the bowl.
Gently stir the chocolate as it melts And add in the soft butter.
Ensure that the mango juice is at room temperature.
Pour a small spoonful of the mango juice into the melted butter and chocolate mixture and gently Store together.
Remove from the double boiler.
Repeat until you used up approximately for 55 ml of the mango juice.
If you are using sugar mix the sugar with the mango juice first and then add to the melted chocolate.
Add the salt.
At any time if you feel that the chocolate is beginning to curdle or form small grains, return the bowl to the double boiler and allow the heat to melt out the chocolate grains.
To eliminate any doubt strain the chocolate ganache into a clean dry bowl and allow it to cool. Once it comes to room temperature spoon the ganache into the prepared shells and chill for at least half an hour.
Chop the mango and mint together. Spoon over the set ganache and serve your low carbohydrate deserts with pride.
Not a nutritionist,but the only high carbohydrate sources are the mango juice, cut mango and the limited sugar in the 71% dark chocolate.
You can try variations of this Ganache using orange juice or strawberry pulp.
I will be trying these flavours once I begin eating sugar again.
Until then please try the tarts and do let me know how you like them.
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Shared calories are less calories.
Ambriona Chocolate is also available on Amazon and Urban Platter.in .