How to Cook Tasty Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile

Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile.

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 achieve that.

Ingredients of Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile

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

Ragi tart with Bitter Chocolate chilli Mousse, Ragi chocolate soil Strawberry compote and tuile instructions

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..