Watch Celebrity chef Eric Lanlard in our video, where he makes a delicious dessert, a sure way to impress at a dinner party.

Nielsen-Massey’s Mango & Vanilla Green Peppercorn Chiboust  Tart by Eric Lanlard

A very fresh and tantalising desert, combining a salted butter Breton biscuit base with sauté fresh mango, topped with a pure vanilla bean paste and green peppercorn chiboust crème.


For the crème step 1

50ml full fat milk

3 medium egg yolks

50g cornflour

100g golden caster sugar

2tsp Nielsen-Massey Vanilla Bean Paste

100g unsalted butter

For the crème step 2

3 medium egg whites

100g golden caster sugar

50ml water

2tsp drained green peppercorns

For the biscuit base

150g salted butter

4 medium egg yolks

125g golden caster sugar

10g of baking powder

200g plain flour

2tsp Nielsen-Massey Vanilla Bean Paste

For the filling

2 large ripe mangos

30g golden caster sugar

2tsp of finally chopped fresh mint


Preheat the oven to 180°C.

Start by making the biscuit:

Cream the butter and golden caster sugar together, add the egg yolks and Nielsen-Massey Vanilla Bean Paste.  Sift in the flour and baking powder and incorporate by folding gently.  Press the pastry into a 10cm individual fan ring around half a centimetre deep.  Place to rest in the fridge for at least 30 minutes.  Bake for 20 minutes until golden and leave to cool.

Mango filling:

Peel both mangos and cut into small cubes.  In a hot skillet caramelise the fruit with the golden caster sugar.

Keep aside, when cold fold in the chopped mint.

Crème chiboust:

In a bowl beat together the egg yolks, golden caster sugar, Nielsen-Massey Vanilla Bean Paste and flour.  In a medium saucepan heat up the milk to boiling point and pour over the yolk mixture, whisk well and pour back into the saucepan.  Boil again for 2 minutes without stopping whisking.  Keep aside to cool, cover with a cling film.

In a small saucepan make a sugar syrup with the golden caster sugar and water and take it to 120°C (use a thermometer).

Using an electric whisk beat the egg whites to a firm peak then pour over the hot sugar syrup, keep mixing until it cool down.

Using a rubber spatula beat the soft butter into the crème until smooth and glossy then fold the Italian meringue and the green peppercorn.

To build the dessert:

Using a little mousse ring, spoon the mango filling on top of the Breton biscuit base.  Then pipe the crème chiboust on the top.  Using a small kitchen blowtorch, caramelise the top of the crème and dust with golden icing sugar.

Go to