Ragi Tart With Bitter Chocolate Chilli Mousse, Ragi Chocolate Soil Strawberry Compote And Tuile

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can have Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile using 32 ingredients and 7 steps. Here is how you can achieve that.

Ragi tart with Bitter chocolate chilli mousse, Strawberry compote and Ragi chocolate soil. Delicate ragi exterior filled with rich spiced chocolate mousse centre. Strawberry compote and purées add final freshness to the dish.

Ingredients and spices that need to be Make ready to make Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile:

1. ragi shortcrust
2. 65 gm ragi flour
3. 15 gm almond flour
4. 10 gm cocoa powder
5. 1/8 tsp salt
6. 25 gm butter chilled and chopped
7. 30 gm icing sugar
8. 20 ml chilled water
9. bitter chocolate mousse
10. 50 gm dark chocolate
11. 1 tsp veg gelatin
12. 100 gm double cream
13. 1 tsp vanilla extract
14. 150 gm whipped double cream
15. 1 tsp chilli powder
16. ragi chocolate soil
17. 25 gm dark chocolate
18. 15 gm butter melted
19. 20 gm coco powder
20. 30 gm caster sugar
21. 15 gm ragi flour
22. strawberry compote
23. 30 gm strawberry jam
24. 100 gm fresh strawberry hulled and quartered
25. strawberry puree
26. 50 gm fresh strawberry
27. 10 gm castor sugar
28. strawberry tuile
29. 10 gm flour
30. 20 ml strawberry puree
31. 70 ml water
32. 50 ml oil

Steps to make to make Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile

1. 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.
2. 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.
3. 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.
4. For compote, bring strawberry jam to the boil and simmer for 5 minutes, then add the strawberries and simmer for another 5 minutes.
5. 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.
6. 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.
7. 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.

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