Master Class with Chef Nicholas Fernandes, Hyatt Regency

Method:

Sweet Paste:

1. Sieve the flour in a mixing bowl.
2. Add in the sugar, salt, Eggs, Vanilla essence & soft butter to the flour.

3. Mix all together, making sure till well mixed together.

4. Mix until it forms smooth dough.

5. Cover the dough and let it rest for one hour in the fridge.
6. Remove the dough and roll small portion on a well ducted floured surface.

7. Roll with a rolling pin approximately to 2mm thickness.
8. Cut with a round cutter, remove it and place it inside the smaller ring.

9. Trim the edges of the ring.

10. Repeat this process till your have made all the tart as required.
11. Bake it at 160 degrees celsius till half baked, time approximately 10 minutes.

Chocolate tart:

1. In a pan boil cream and add it to melted dark chocolate.

2. Beat in the egg before adding to the chocolate mixture.

3. Mix egg and chocolate ganache mixture together.

4. Pour the chocolate mixture till the brim into the half-baked sweet paste tart shell.

5. Place the tart with the chocolate mixture in the oven.

6. Bake at 150 degree Celsius for 15 minutes.
7. Set in the fridge.

8. Once the chocolate tart is cold, place the dice fresh mangoes on the top generously.

9. Garnish with slice pista on the side of the tart shell and dust with icing sugar.

Photographs by: Sagar Karnik