Cashew coconut and chocolate tart

 

Had guests today , so made on behalf of hosting the guests :) 

Following is the recipe

Cashew coconut and chocolate tart

Ingredients

Chocolate crust

1/2 cup cocoa powder

1 1/4cup whole wheat flour

2/3 cup powdered sugar

1/4 tspn salt

150 gms unsalted butter

 

Filling

1 1/2  cup whole roasted cashews

1 cup dessicated coconut

1/2 cup melted chocolate

1/2  cup brown sugar ( or white sugar)

1/4 cup milk

few drops of ginger juice

Note : I omitted 3/4 cream and honey and substituted with 1/2 cup of milk.

Method

Grease tiny tart moulds with little butter. For the crust, place the flour, sugar, cocoa powder and salt in a food processor or in a bowl and mix well. Add the butter and process or mix till you get a sandy texture. 

Add two tablespoons of chilled water and blend until the dough comes together. Press evenly onto the bottom and sides of the mini tart moulds. Prick all over and refrigerate for thirty minutes.

Preheat the oven to 180 degrees Celsius. Bake the crust for around 5-8 minutes or until it looks dry and slightly puffed up. Remove from the oven and set aside to cool.

For the filling, place the sugar, milk and ginger in a heavy bottomed pan and bring it to boil over medium heat, mixing gently until sugar dissolves. Cook for around seven to eight minutes stirring occasionally. Mix in the roasted cashew nuts and dessicated coconut and set aside to cool.

Brush enough melted chocolate over the inside of the crust to coat completely , reserving a little to decorate. Freeze the crust until the chocolate is cold and hard. Pour the cashew coconut mixture into the crust. Place the tart on a baking tray and bake for some ten minutes till the filling begins to darken on top and bubbles slightly .Remove from the oven and place it on a wire rack to let it cool completely. Remove the tart from the tin. Drizzle the remaining melted chocolate over the tart.

 

Enjoy! 

Recipe source: Sanjeev Kapoor's cakes and bakes