Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble

Name: Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble
Total time: 1200 s
Yield: 6 Tarts
Cuisine: Indian
Ingredients: 110 gm Chickpea Flour; 110 gm Refined Flour; 100 gm Cold Butter; As needed Cold Water; 1 pinch Salt; 150 gm Cream Cheese; 1 Ripe Banana; 30 gm Whipped cream; 30 gm Soft Butter; 50 gm Peanuts; 15 gm Icing sugar; Handful Boiled chickpeas; 100 gm Sugar; As needed White Chocolate Ganache; As needed Raspberry Coullis

Chef Karan Chopra @cook_17260170

Amritsar

#aromasofthekitchen
#mysteryweek

I would like to thank chef Siddharth for this mystery box challenge. Indeed this was a challenge for me. As a bakery chef I was wondering about the use of chickpeas in dessert.
Here I tried to use most of the ingredients of mystery box. I have used chickpeas, peanuts, cream cheese and bananas to create this tart.

#aromasofthekitchen
#mysteryweek

Chef Karan Chopra @cook_17260170

Amritsar

#aromasofthekitchen
#mysteryweek

Saved

Ingredients

20 min @ 180 mi

6 Tarts

For the Tart
110 gmChickpea Flour
110 gmRefined Flour
100 gmCold Butter
As neededCold Water
1 pinchSalt
For the Mousse
150 gmCream Cheese
1Ripe Banana
30 gmWhipped cream
30 gmSoft Butter
For Topping
50 gmPeanuts
15 gmIcing sugar
HandfulBoiled chickpeas
100 gmSugar
As neededWhite Chocolate Ganache
As neededRaspberry Coullis

Saved

Steps

20 min @ 180 mi

1

Sift chickpea flour and refined flour twice
2

Cut butter in cubes and add in flour mixture.
3

Rub butter in flour mixture with your fingers until the mixture looks like fine bread crumbs.
4

Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
5

Knead the dough briefly and gently on a floured surface. Do not over knead the dough.
6

Wrap in cling film and chill in refrigerator for 20 minutes.
7

Mash a ripe banana and keep aside.
8

In a separate bowl beat butter till light and fluffy.
9

Add softened cream cheese and beat well till light and fluffy.
10

Add mashed banana and beat well.
11

Whip cream in a separate bowl till soft peaks.
12

Fold whipped cream gently in bananas and cream cheese mixture and keep in refrigerator while baking the tart.
13

Roll out the dough to 1/4 inch thickness and put in a tart mould.
14

Blind bake the tart in preheated oven at 180 degree celcius for 20 minutes.
15

Remove the tart from mould and let it cool.
16

Assembling
17

Pour the prepared mousse in piping bag and fill the baked tart.
18

Crush the peanuts with icing sugar in a mixer. Make sure not to over pulse as peanuts may leave it's oil.
19

Put sugar in a non stick pan on medium flame and let it melt till it reaches amber colour.
20

Make spun sugar with this caramelised sugar.
21

Decorate the plate with white chocolate ganache, boiled chickpeas and raspberry coullis.
22

Place tart on plate and fill it with banana cream cheese mousse.
23

Put some peanut crumble on top and decorate with spun sugar.