Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile

Name: Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile
Cuisine: Indian
Ingredients: ragi shortcrust; 65 gm ragi flour; 15 gm almond flour; 10 gm cocoa powder; 1/8 tsp salt; 25 gm butter chilled and chopped; 30 gm icing sugar; 20 ml chilled water; bitter chocolate mousse; 50 gm dark chocolate; 1 tsp veg gelatin; 100 gm double cream; 1 tsp vanilla extract; 150 gm whipped double cream; 1 tsp chilli powder; ragi chocolate soil; 25 gm dark chocolate; 15 gm butter melted; 20 gm coco powder; 30 gm caster sugar; 15 gm ragi flour; strawberry compote; 30 gm strawberry jam; 100 gm fresh strawberry hulled and quartered; strawberry puree; 50 gm fresh strawberry; 10 gm castor sugar; strawberry tuile; 10 gm flour; 20 ml strawberry puree

Divya Jain @cook_9584569

Ragi tart with Bitter chocolate chilli mousse, Strawberry compote and Ragi chocolate soil. Delicate ragi exterior filled with rich spiced chocolate mousse centre. Strawberry compote and purées add final freshness to the dish.

Divya Jain @cook_9584569

Saved

Ingredients

ragi shortcrust
65 gmragi flour
15 gmalmond flour
10 gmcocoa powder
1/8 tspsalt
25 gmbutter chilled and chopped
30 gmicing sugar
20 mlchilled water
bitter chocolate mousse
50 gmdark chocolate
1 tspveg gelatin
100 gmdouble cream
1 tspvanilla extract
150 gmwhipped double cream
1 tspchilli powder
ragi chocolate soil
25 gmdark chocolate
15 gmbutter melted
20 gmcoco powder
30 gmcaster sugar
15 gmragi flour
strawberry compote
30 gmstrawberry jam
100 gmfresh strawberry hulled and quartered
strawberry puree
50 gmfresh strawberry
10 gmcastor sugar
strawberry tuile
10 gmflour
20 mlstrawberry puree
70 mlwater
50 mloil

Saved

Steps

1

For ragi tart, cream the butter with icing sugar. Add ragi flour, almond flour, cocoa powder and salt. Mix in the chilled water and knead it a few times to bring it together. Roll out the dough, cut in desired shapes, cling foil and refrigerate overnight. Preheat oven to 180°C and bake the tart for 10-12 minutes.
2

For the soil, melt chocolate in microwave. Add the remaining ingredients and mix gently until combined. Chill for 2 hours. Heat oven to 180°C. Spread chocolate mix into a tray and bake for 8-10 minutes or until set. Cool to room temperature and then crumble using a fork.
3

For the mousse, boil double cream with vanilla, chilli and veg gelatin. Pour over chopped chocolate and stir till the chocolate melts well. Once the chocolate mix is cool, fold in whipped double cream. Refrigerate until required.
4

For compote, bring strawberry jam to the boil and simmer for 5 minutes, then add the strawberries and simmer for another 5 minutes.
5

For strawberry purée, cook the strawberries and sugar together until the sugar dissolves and the strawberries soften. Blend thoroughly to make a smooth purée and pass through a fine strainer. Set aside and allow to cool.
6

For tuile, combine flour, puree and water to form a thin batter. Heat 2 tbsp oil in a pan and pour about 1 tbsp batter and leave it to cook in low flame till it gets crisp. Take out and drain excess oil in kitchen towel.
7

Assembling- spread a smear of strawberry puree over each serving plate. Spread (or pipe) chocolate mousse over the tart and top with the other tart layer. Dust the tart top with icing sugar. Place 2 triangles on each plate, then finish decorating with a few dots of fruit purées, strawberry compote. Scatter over some ragi chocolate soil and put some tuile pieces in between.