Wednesday, 2 October 2013

Ferrero Rocher Tarts ( For Baking Eggless)

The challenge this month for baking - eggless  was in many ways a hit. This recipe was suggested by Priya of enveetukitchen from the site trissalicious .

We were supposed to make either Frrero Rocher Tarts or Verrines. Needless to say I ended up trying both and immensely enjoyed making it. Half the time I was licking my fingers ( it was inevitable ) .

 Though it was an interesting challenge and did not want to miss it at any cost , it did take me many days to make it . Firstly because I was busy in the first half of the month due to some personal reasons and then the whole process seemed very time consuming so kept postponing making this delicious dessert.

 Finally during this weekend managed making it and was really happy to try it out. Though the tart shells did not come out as per my expectations and more than half of them broke while demoulding them. So
decided to use the crushed tart shells and make verrine cups. Offcourse all were very happy with this decision as according to them the cups did hold more dessert than the cute little shell.


 


Ingredients for Tart base :

2 tbsp...................cocoa powder
2 tbsp...................cold butter ( diced)
2 tbsp..................curds
4 tbsp..................sugar
1/2 tsp.................baking powder
1  n 1/2 cup.........maida



Method for Base :

Mix cocoa powder, butter cubes and sugar with fingers till they resemble bread crumbs.

Now add curds , maida and baking powder and knead till everything just comes together.

Do not over knead this makes the base chewy and not crispy.

Plastic  wrap it and roll into 1 cm thick disc and chill for 2 to 3 hours.

Take a lemon sized lump and press it with your fingers in a greased cupcake mould .

Bake them for 10 to 15 minutes at 180 degrees till crisp and cool completely.

Ingredients for Hazelnut Mousse :

1 cup ...................milk
4 tbsp...................sugar
2 tbsp..................cornflour
2 tbsp..................nutella ( made at home)
5 tbsp.................fresh cream ( whipped till stiff)
2 tbsp................agar agar powder ( it acts like gelatin)
1/2 tsp ................vanilla essence



Method for Mousse :

In 2 tbsp milk mix the cornflour, nutella , agar agar and vanilla essence and keep aside.

Boil the rest of the milk and add sugar .

When the sugar dissolves add cornflour mixture and stir or slow flame till mixture becomes thick.

When the mixture cools add whipped cream and set in the fridge.





Method for Nutella :

50 gm ..................Almonds
50 gm ...................Hazelnut
2 to 3 tbsp.............salted butter
1/2 cup ..................sugar
1/2 cup...................cocoa powder

Roast almonds and hazelnuts till you get a nice nutty aroma.

Grind them in a mixer till you get a fine powder and they start leaving oil.

Add sugar, butter and cocoa powder and grind further till you get a smooth shiny thick mixture.

If you want more flowing consistency you can add more butter.

Store it in fridge and use as needed.



Ingredients for Caramelized Hazelnuts :

50 gm..................hazelnuts
1/2 cup ..............sugar
1 tbsp................water

Dry roast the skinned hazelnuts till light golden in color.

In a thick bottomed pan heat sugar and water .

The sugar will first dissove and then form a thick brown syrup.

At this point add the roasted nuts and mix well till they are well coated with thick syrup.

Cool them completely.

Keep half the nuts as they are and crush half of them for the hazelnut thing.

Ingredients for Chocolate Hazelnut Thing :

2 tbsp..............Nutella
50 gms ...........dark chocolate
2 tbsp..............honey
2 tbsp..............crushed n caramalized hazelnuts

Method for Hazelnut Thing :

Mix nutella, honey and chocolate and heat on a very slow flame.

When the chocolate melts mix everything and add crushed nuts and again stir well.

Remove from flames and let it cool completely.





Assembling the Ferrero Rocher Tart :

Fill the cooled tart shells with mousse .

Spoon out some hazelnut thing on top.

Garnish with whole caramalized hazelnuts and serve.



Assembling the Verrines :

Spoon some crushed tart at the base of a glass.

Spoon out some mousse on it.

Again add some crushed tart.

Add some hazelnut thing on it.

Finally top with whole caramalized nut and serve chilled.






3 comments:

  1. tarts in glass looks beautiful and such an sinful dessert :) very yummy one !!

    ReplyDelete
  2. Yummy tarts... looks awesome...

    ReplyDelete
  3. looks like a killer dessert... lovely...

    ReplyDelete