Badam Burfi Tart
  Dark Chocolate Badam Burfi Tart
A gluten free, sugar free Indian sweet that is presented in a modern style.
Cook Time: 60 minutes

Difficulty: Moderate
Serves: 6

INGREDIENTS


For Badam Burfi tart

Date Seedless chopped; 280g

Almond, blanched, skinless; 180gm

Green Cardamom powder; a pinch

Ghee; 3 tbsp

 

Filling

Dark Chocolate; 100g

Cooking Cream; 50g

 

Garnish

Pistachio and Almonds, peeled and thinly sliced

 

METHOD


 

  1. Boil almond in water and rub them properly to peel the skin. Deskin carefully and then grind coarsely in a mixer grinder.
  2. Boil the dates, cool and make a puree, keep it aside.
  3. Cook the ground almond in ghee and add the date puree to the almond mixture.
  4. Cook till a firm dough is formed and the mixture leaves the sides.
  5. Cool and line 20 mini tartlet moulds, take the Burfi dough and press against the tart shells to shape well and keep it in the refrigerator to set.

 

To make the Chocolate ganache

  1. Chop the dark chocolate and keep it aside.
  2. Heat the cream but bring it to a boil, then add the chopped chocolate.
  3. Mix well using a spatula or whisk to avoid any lumps.

 

To Assemble

  1. Remove the Badam burfi from the tart moulds and fill them with this chocolate filling on the inside.
  2. Refrigerate to set and garnish with pistachio & almond before serving.