Name: Ragi tart with Bitter chocolate chilli mousse, Strawberry compote and Ragi chocolate soil recipe by Divya Jain at BetterButter
Prep time: 300 min
Cook time: 40 min
Total time: 340 min
Yield: 4
Ingredients: RAGI SHORTCRUST: ragi flour-65-Gm; almond flour-15-Gm; Coco powder-10-Gm; Salt-2-Gm; Icing sugar-30-Gm; Chilled water-20-Ml; BITTER CHOCOLATE MOUSSE:dark chocolate-50-Gm; Veg gelatin -1-Tsp; Double cream -100-Gm; Vanilla essence -1-Tsp; Whipped cream -150-Gm; Chili powder-1-Tsp; CHOCOLATE SOIL: dark chocolate-25-Gm; Butter-15-Gm; Coco powder -20-Gm; Caster sugar -30-Gm; Ragi flour -15-Gm; STRAWBERRY COMPOTE: strawberry jam-30-Gm; Fresh strawberry, hulled and quartered -100-Gm; STRAWBERRY PUREE: fresh strawberry-50-Gm; Caster sugar-10-Gm

ABOUT Ragi tart with Bitter chocolate chilli mousse, Strawberry compote and Ragi chocolate soil RECIPE

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 Serving: 4

RAGI SHORTCRUST: ragi flour-65-Gm
almond flour-15-Gm
Coco powder-10-Gm
Salt-2-Gm
Icing sugar-30-Gm
Chilled water-20-Ml
BITTER CHOCOLATE MOUSSE:dark chocolate-50-Gm
Veg gelatin -1-Tsp
Double cream -100-Gm
Vanilla essence -1-Tsp
Whipped cream -150-Gm
Chili powder-1-Tsp
CHOCOLATE SOIL: dark chocolate-25-Gm
Butter-15-Gm
Coco powder -20-Gm
Caster sugar -30-Gm
Ragi flour -15-Gm
STRAWBERRY COMPOTE: strawberry jam-30-Gm
Fresh strawberry, hulled and quartered -100-Gm
STRAWBERRY PUREE: fresh strawberry-50-Gm
Caster sugar-10-Gm

Instructions

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.
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.
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.
For compote, bring strawberry jam to the boil and simmer for 5 minutes, then add the strawberries and simmer for another 5 minutes
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.
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.