Monday, October 3, 2022
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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.

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