BY CHEF DEBDUTTA BANERJEE
(EXECUTIVE CHEF)
ITC FORTUNE PARK PUSPANJALI,
DURGAPUR
Ingredients:
1.Ragi Flour -100 gms
2.Refined Flour -20 gms
3. Butter -69 gms
4. Castor Sugar -35 gms
5. Custard Powder -45 gms
6. Milk -100 mls
7. Chocolate Sauce -55.gms
8. Grain Sugar for Caramel – 60 gms
9. Apple -60 gms
10. Banana -60 gms
11. Plum -60 gms
12. Kiwi -40 gms
13. Black Grapes
14.Stawberry -30 gms
Method:
• For Sweet Paste: Mix Soft butter into ragi flour, Refined Flour and add castor sugar into it.Make dough of it.Keep it in the fridge.
• Melt sugar,caramelize it and pour on a cleaned buttered surface and sprade to make garnish.
• Heat the milk in the pan. Add the custard powder in it.whisk and make custard sauce.Cool the Sauce.
• Cut the fruits into small dice shape.mix the sauce into the diced fruits.
• Take out the dough from the fridge, make a small ball and shape it in the tart mould.Bake it at 200° C for 10 mins.
• Fill the ragi tart with custard fruit mixture.Garnish with Caramel.
Advertisement:
Add Comment