No Bake Chocolate Chilli Tart | Chocolate Tart Without Oven | Sanjeev Kapoor Khazana

Описание: This chocolate tart has an exciting chilli element in it which is going to leave you wanting for more!
Try something different today - No-Bake Chocolate Chilli Tart. It is a dessert recipe with a twist of chili. Easy to make and no baking required! The base of this tart is made using crushed biscuits and butter mixture. It is topped with chocolate and cream ganache and finally layered with homemade chili jam. Finally it is finished with a chocolate moose. A recipe that is very simple to make yet rich in flavors. It is an ultimate treat to your sweet tooth. No Bake Chocolate Chilli Tart | Chocolate Tart Without Oven | Sanjeev Kapoor Khazana
NO BAKE CHOCOLATE CHILLI TART

"1:07 add chocolate cream biscuit
2:22 add corn flakes
5:05 add dark chocolate
7:18 add castor sugar
7:33 add chopped chilies
"

#NoBakeChocolateChilliTart #SanjeevKapoorKhazana

Ingredients

1½ cups chopped dark chocolate
1 tsp Tata Sampann Chilli Powder
8-10 chocolate cream biscuits
8-10 biscuits of your choice
¾ cup cornflakes
¼ cup melted butter
1 cup fresh cream
½ tsp Tata Sampann Chilli Powder
¼ cup butter
Chilli Jam
3-4 red chillies, finely chopped
½ cup castor sugar
Chocolate Mousse
1 cup whipped cream
Pistachio slivers for garnish

Method

1. Take chocolate cream biscuits in a zip lock bag, add biscuits of your choice and cornflakes, crush it to a coarse powder using a rolling pin. Add melted butter and mix till the mixture resembles wet sand.
2. Transfer this mixture into a tart mould, press on all sides and even out the top using the back of a spoon. Refrigerate this for 20-25 minutes.
3. To make chocolate ganache, heat cream in a non-stick on a low heat.
4. Add Tata Sampann Chilli Powder, mix till well combined and switch of the heat off. Add chocolate and mix till it melts. Add butter and stir till it melts.
5. Reserve some of the chocolate ganache mixture and pour the remaining mixture in the prepared tart, spread it evenly and refrigerate for 3-4 hours or till the chocolate mixture is set.
6. To make the chilli jam, deseed and finely chop red chillies.
7. Heat a small non-stick pan, add castor sugar, ¼ cup water and chopped red chillies and mix well. Cook on low heat till the sugar melts and the mixture thickens. Switch the heat off and add a pinch of salt, mix and set aside to cool completely.
8. To make the chocolate mousse, take whipped cream in a bowl. Add the reserved chocolate ganache and lightly mix. Transfer this into a piping bag fitted with a star nozzle.
9. Gently de-mould the tart, drizzle the chilli jam on it. Pipe the prepared mousse on the edges. Garnish it with pistachios slivers. Cut into desired shapes and serve.

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