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.