Maharashtra x France
Peanut chikki chocolate tart
Lonavala's favourite brittle crashed a Parisian chocolate tart and nobody minded.
150 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original436kcalsame
6 gproteinsame
3 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the butter into the maida, sugar and a pinch of salt. Add the yolk and water and press into a dough. Chill 30 minutes.
- 2Roll out and line a 23 cm tart tin. Chill 15 minutes. Blind bake in the oven at 180°C for 15 minutes, remove the weights and bake 10 minutes more.
- 3Roast the peanuts in a dry pan on medium heat for 6 minutes. Rub off the skins and halve.
- 4Melt the jaggery with the ghee on low heat for 4 to 5 minutes until a drop snaps in cold water. Stir in the peanuts, spread thin on greased parchment and cool 10 minutes. Break into shards and crush half.
- 5Heat the cream on medium until steaming, pour over the chocolate, wait 2 minutes and stir until glossy. Add the remaining salt.
- 6Scatter the crushed chikki in the case and pour over the ganache. Chill 2 hours, then stand chikki shards on top.
Serve it like this
Cut a slim wedge and lay it on a plate. Stand two chikki shards on top for height and add a quenelle of lightly whipped cream with a pinch of salt.
