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We hope you got insight from reading it, now let’s go back to ragi tart with bitter chocolate chilli mousse, ragi chocolate soil strawberry compote and tuile recipe. To make ragi tart with bitter chocolate chilli mousse, ragi chocolate soil strawberry compote and tuile you only need 32 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile:
- Provide ragi shortcrust
- Take 65 gm ragi flour
- Get 15 gm almond flour
- Prepare 10 gm cocoa powder
- You need 1/8 tsp salt
- Prepare 25 gm butter chilled and chopped
- Get 30 gm icing sugar
- You need 20 ml chilled water
- Use bitter chocolate mousse
- Use 50 gm dark chocolate
- Get 1 tsp veg gelatin
- You need 100 gm double cream
- Use 1 tsp vanilla extract
- Prepare 150 gm whipped double cream
- Use 1 tsp chilli powder
- Take ragi chocolate soil
- Prepare 25 gm dark chocolate
- Provide 15 gm butter melted
- Get 20 gm coco powder
- Use 30 gm caster sugar
- Prepare 15 gm ragi flour
- Take strawberry compote
- Provide 30 gm strawberry jam
- Get 100 gm fresh strawberry hulled and quartered
- Take strawberry puree
- You need 50 gm fresh strawberry
- You need 10 gm castor sugar
- Provide strawberry tuile
- Prepare 10 gm flour
- Get 20 ml strawberry puree
- Get 70 ml water
- You need 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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