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We hope you got benefit from reading it, now let’s go back to ragi tart with bitter chocolate chilli mousse, ragi chocolate soil strawberry compote and tuile recipe. You can cook ragi tart with bitter chocolate chilli mousse, ragi chocolate soil strawberry compote and tuile using 32 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile:
- You need ragi shortcrust
- You need 65 gm ragi flour
- Take 15 gm almond flour
- Use 10 gm cocoa powder
- Prepare 1/8 tsp salt
- Get 25 gm butter chilled and chopped
- Provide 30 gm icing sugar
- Provide 20 ml chilled water
- Get bitter chocolate mousse
- Use 50 gm dark chocolate
- Get 1 tsp veg gelatin
- Provide 100 gm double cream
- You need 1 tsp vanilla extract
- Use 150 gm whipped double cream
- You need 1 tsp chilli powder
- Prepare ragi chocolate soil
- Take 25 gm dark chocolate
- Get 15 gm butter melted
- Prepare 20 gm coco powder
- Provide 30 gm caster sugar
- Provide 15 gm ragi flour
- Use strawberry compote
- Provide 30 gm strawberry jam
- Get 100 gm fresh strawberry hulled and quartered
- Get strawberry puree
- Take 50 gm fresh strawberry
- Take 10 gm castor sugar
- Prepare strawberry tuile
- Use 10 gm flour
- Use 20 ml strawberry puree
- Get 70 ml water
- Use 50 ml oil
Steps to make Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile:
- 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.
- 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.
- 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.
- For compote, bring strawberry jam to the boil and simmer for 5 minutes, then add the strawberries and simmer for another 5 minutes.
- 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.
- 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.
- 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.
Think of this recipe as an ode to that childhood favorite: chocolate mousse. This rich and silky smooth concoction is simply unsurpassed when it comes to spoonable desserts. A superbly rich chocolate tart served with a sweet white chocolate sauce and raspberries. A brilliant make-ahead dinner party dessert. Pour the chocolate mixture into the tart case and leave to cool.
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