Avocado Mango Tarte with Yuzu Curd

Avocado Mango Tarte

To the first team: .. A strange situation. The coffee mug warms my hand as I pick up the daily morning shower and look over the roofs of Little-Lintorf. The streets are still barely filled because a nasty virus has been spreading for some time, which indiscriminately uses people to infect them and spread themselves. Staying at home is what people saying and while we are all in the same boat, it is only the one who oars. Thank you to the aid workers who took the helm during this epidemic and continue to work for us.

Stay active

The others, and I am one of them, should nevertheless seize the opportunity to get the best out of this situation. Those who are currently involuntarily seated on the substitutes’ bench now have the great opportunity to make something out of it. Plan your change, use the time and do something meaningful. Time cannot be bought, but it can be filled with ideas and deeds. My kitchen in any case already reports severe signs of wear and tear!

Yuzu? Isn’t that a Pokémon? no. Yuzu is a citrus fruit from the Asian region and is becoming more and more popular here. It is about the size of an orange but yellow as a lemon. In terms of taste, it’s not either. A perfect hybrid with its own distinctive taste.

Cooking depending on weather conditions?!

On my last visit to the local wholesale market, I actually almost stumbled across a small pallet of Yuzu juice. In this form you actually get to buy it more like, the whole fruit. As a culinary rarity hunter, you immediately reach for it. If avocado and mango appear as a duo in the fruit department, the verdict has been made. A perfect yield for a perfect day, because we just have Sun Day number five in a row, the composition in front of me, from Yuzu, mango, avocado and sunshine seems to become a symphony of spring.

Even though I have been feeling a strong feeling for a tart-tatin for quite some time, this idea has to sit down in the waiting room again, because the yuzu juice has squeeled in my think tank and is currently going through its own plans. A summery tart, baked like a tart-tatin, with yuzu and summer fruit “buddies” embedding in a sour-sweet component. Bingo!

Avocado Mango Tarte. Ingredients:

Avocado Mango Tarte. Here’s how it’s done:

1. Mix the yuzu juice with the starch. Make sure that everything dissolves. Heat together with the icing sugar, the chopped ginger and the lime abrasion in a saucepan. It shouldn’t boil. Add the two egg yolks and bring to the boil slowly, stirring constantly, with a whisk, so that the mixture thickens. There must be no lumps. Stir in the cold butter and cream and set aside the yuzucurd.
2. For the floor, knead all the ingredients in a food processor. The soil should still be a bit damp.
3. For the lime syrup, heat sugar and lime juice in a saucepan. When the sugar has dissolved, add the butter and mix.
4. Core the mango and avocado, cut it in half and cut into thin slices.
5. Then line a tart tin with baking paper. The edge should also be covered with baking paper 3cm high.
6. Spread the lime syrup evenly on the ground. Alternately fan the sliced avocado and mango in a circle. Then gently add the yuzucurd evenly over the fruit and gently smooth.
7. Gently roll out the coconut soil, round and over the fruit-curd mixture. Push the sides slightly downwards to create a border. The cake at 160 degrees, on the middle rail, for about 35 min. Baking. Allow to cool and toss. Carefully peel off the baking paper and add the chopped chilli over it.

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