Thursday, March 28, 2024
ADVT 
Desserts

Besan Laddoo-Beetle Extract Chocolate Tart

By chef Gautam Mehrishi, 12 Apr, 2021 09:13 PM
  • Besan Laddoo-Beetle Extract Chocolate Tart

 

Ingredients

  • 200 gms white chocolate 
  • 50 ml milk 

For the besan laddoo:

  • 150 gms besan 
  • 50 gms sugar
  • 40 gms desi ghee 
  • ¼ tsp green gardamom (ground)
  • 10 gms roasted almonds, slivered 

For the chocolate tart:

For the crust:

  • 200 gms almond flour 
  • 50 gms unsweetened cocoa powder
  • 60 gms melted butter
  • 20 ml maple syrup

For the chocolate filling:

  • 20 ml milk
  • 150 gms dark chocolate, roughly-chopped
  • 5 ml vanilla syrup

For the beetle extract:

  • 8-10 beetle leaves 
  • 50 ml coconut milk 

 

Preparation

For the besan laddoo:

  • Heat ghee in a pan or kadhai; once melted, add the beasn, initially it will clump but stirring continuously at medium flame for seven to eight minutes will make it into a smooth paste. Cool and add the cardamom powder and sugar; mix in and make a smooth dough. Now carve a small-sized laddoo, garnish with nuts and keep separately.

For the chocolate tart:

  • Preheat oven to 180 degrees C. Mix in almond flour, cocoa, butter and maple syrup to make a mix. Press in a tart mould and bake till firm.
  • For the filling, melt the broken chocolate adding the milk gradually and mixing on a double boiler till a velvet finish is achieved. Pour the chocolate mix in the shell when slightly cool and refrigerate.

For the beetle extract:

  • Dip the beetle leaves in ice water for five minutes, and then blend with some coconut milk. Mix thoroughly and microwave twice for 10 seconds each with a gap and mixing in between.
  • Melt the white chocolate adding milk on a double boiler till velvet consistency; add the beetle extract to achieve a nice green colour. Pour in a flat tray and let it set. Then cut in round discs of the same size of the tart tops. Make ¾ small holes with a nozzle top and keep aside.
  • To finish, take the tarts and top with the beetle extract disc. In the round cut-outs, lace the besan laddoo and garnish with chopped nuts and gold leaf.

MORE Desserts ARTICLES

Mithai Falooda

This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.

Mithai Falooda

Sugarfree Rasgulla By Chef Raveer Brar

Chef Brar has also represented India at the World Pastry Forum (WPF).

Sugarfree Rasgulla By Chef Raveer Brar

Aanarsa by Chef Ranveer Brar

A passionate foodie since his early days, chef Ranveer Brar believes God lives in food! 

Aanarsa by Chef Ranveer Brar

Hot Chocolate Kulfi

When I was younger my grandma would bring me a Fudgsicle when she would pick me up from school during the summer. 

Hot Chocolate Kulfi

Ghughra Galette

In the galette version, the pie crust is filled with a frangipane-like filling using the ingredients typically found in ghughra.

Ghughra Galette

Haldar nu Doodh Panna Cotta

My mom believed turmeric could cure just about every ailment there was. Sprained knee? Turmeric. Pimple? Turmeric. Sore throat? You guessed it . . . turmeric. 

Haldar nu Doodh Panna Cotta