Black Sesame Cookie Tart With Salted Espresso Caramel And Giandu Recipe by Chhaya Raghuvanshi
Cooking Instructions 30 mins 1 Tahini - dry roast black sesame seed in pan for 5, in medium flame, cool and grind until smooth paste form. In grinder jar add almond, ragi flour, salt baking powder. Grind it to fine powder. 2 In bowl add tahani, brown sugar, mix it, now add sieved grinded ragi almond in it. 3 With a spatula fold the dry ingr. to wet ingres. Until it well combined 4 Turn on 8 inch loose bottom tart pan. Press up the sides to form tart sides then press the remaining firmly to make the base. 5 Bake appro10-15 min., until the edges are firm to touch. 6 Caramel sauce Boil the cream n coffee keep aside. In nonstick pan add sugar,water, mix well cook the mixture until it turn amber in colour 7 Turn off the flame add butter, and coffee cream, salt, mix it continuously till a silky smoothly sauce, keep a side to warm. 8 Gianduja ganche First make praliné toast nuts for about 10 min in 180° oven. In a hot saucepan, turn sugar into caramel. Add toasted nuts in caramel along with salt and butter. Coat nuts well and transfer onto a sili. baking mat to cool. Break caramelized nuts into pieces. Thrown in running food processor gradually and blend until it turns into paste. 9 Place chocolate, cream, mw safe bowl, heat in a microwave for a min. Leave it to sit for 5 min. To melt the chocolate then slowly begin to whisking both together until glossy, whisk praliné paste, Don't over work. 10 Ass. Pour warm salted espresso caramel sauce on tart. Spread it well.thn pour ganche. Spread well. Keep in freez 2hr.serve 1 Tahini - dry roast black sesame seed in pan for 5, in medium flame, cool and grind until smooth paste form. In grinder jar add almond, ragi flour, salt baking powder. Grind it to fine powder. 1 Tahini - dry roast black sesame seed in pan for 5, in medium flame, cool and grind until smooth paste form. In grinder jar add almond, ragi flour, salt baking powder. Grind it to fine powder. 2 In bowl add tahani, brown sugar, mix it, now add sieved grinded ragi almond in it. 2 In bowl add tahani, brown sugar, mix it, now add sieved grinded ragi almond in it. 3 With a spatula fold the dry ingr. to wet ingres. Until it well combined 3 With a spatula fold the dry ingr. to wet ingres. Until it well combined 4 Turn on 8 inch loose bottom tart pan. Press up the sides to form tart sides then press the remaining firmly to make the base. 4 Turn on 8 inch loose bottom tart pan. Press up the sides to form tart sides then press the remaining firmly to make the base. 5 Bake appro10-15 min., until the edges are firm to touch. 5 Bake appro10-15 min., until the edges are firm to touch. 6 Caramel sauce Boil the cream n coffee keep aside. In nonstick pan add sugar,water, mix well cook the mixture until it turn amber in colour 6 Caramel sauce Boil the cream n coffee keep aside. In nonstick pan add sugar,water, mix well cook the mixture until it turn amber in colour 7 Turn off the flame add butter, and coffee cream, salt, mix it continuously till a silky smoothly sauce, keep a side to warm. 7 Turn off the flame add butter, and coffee cream, salt, mix it continuously till a silky smoothly sauce, keep a side to warm. 8 Gianduja ganche First make praliné toast nuts for about 10 min in 180° oven. In a hot saucepan, turn sugar into caramel. Add toasted nuts in caramel along with salt and butter. Coat nuts well and transfer onto a sili. baking mat to cool. Break caramelized nuts into pieces. Thrown in running food processor gradually and blend until it turns into paste. 8 Gianduja ganche First make praliné toast nuts for about 10 min in 180° oven. In a hot saucepan, turn sugar into caramel. Add toasted nuts in caramel along with salt and butter. Coat nuts well and transfer onto a sili. baking mat to cool. Break caramelized nuts into pieces. Thrown in running food processor gradually and blend until it turns into paste. 9 Place chocolate, cream, mw safe bowl, heat in a microwave for a min. Leave it to sit for 5 min. To melt the chocolate then slowly begin to whisking both together until glossy, whisk praliné paste, Don't over work. 9 Place chocolate, cream, mw safe bowl, heat in a microwave for a min. Leave it to sit for 5 min. To melt the chocolate then slowly begin to whisking both together until glossy, whisk praliné paste, Don't over work. 10 Ass. Pour warm salted espresso caramel sauce on tart. Spread it well.thn pour ganche. Spread well. Keep in freez 2hr.serve 10 Ass. Pour warm salted espresso caramel sauce on tart. Spread it well.thn pour ganche. Spread well. 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