Dilmah Seven Star Tea

Seared Foie Gras on Mango Tart with Mango Strawberry Glaze

Food : Savory

Seared Foie Gras on Mango Tart with Mango Strawberry Glaze

Ingredients

  • 1000g Foie gras
  • 10pcs Puff pastry, 12cm in diameter and 2mm thick
  • 1000g Thai mango (peeled and deseeded, thinly sliced lengthwise)
  • 150g Frisee lettuce (yellow part)
  • 10pcs Chervil sprig (15g)

For the vinaigrette

  • 10g Mango strawberry tea leaves
  • 5cl Water at 90°C
  • 20g Honey
  • 5cl Lemon juice
  • 5cl Olive oil
  • 4g Salt
  • 2g Black pepper (freshly grounded)

For the glaze

  • 20g Mango strawberry tea leaves
  • 25cl Water at 90°C
  • 25g Honey
  • 20g Brown sugar
  • 25g Butter
  • 5cl Lemon juice

Method

On the puff pastry tart, arrange the mango slices as a rose.

Brush a small amount of honey on it.

Bake at 180°C for 20 minutes.

Cut the foie gras in 30 pcs or 25 grams each.

Season with salt and black pepper.

Sear in a non-stick pan until golden brown.

Add the glaze and allow to cook for a minute.

Arrange 3 slices on each mango tart.

For the vinaigrette

Steep the tea for 8 minutes and strain.

Pour the tea, honey and lemon in a bowl.

Add salt and pepper and whisk.

Add the oil and whisk again.

For the glaze

Steep the tea for 8 minutes and strain. Liquid reduce into half.

In a sauce pot, pour the brown sugar and honey until caramelized. Add the lemon juice then the tea.

Reduce to obtain a glaze consistency.

Assembly / Finishing

Brush the remaining glaze on the plates

Arrange the tart as per picture

Garnish with the frisee drizzle the vinaigrette

Add the chervil

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Mango and Strawberry