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Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble
Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble

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We hope you got benefit from reading it, now let’s go back to chickpea tart banana & cream cheese mousse with peanut crumble recipe. You can cook chickpea tart banana & cream cheese mousse with peanut crumble using 18 ingredients and 23 steps. Here is how you do it.

The ingredients needed to cook Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble:
  1. You need For the Tart
  2. Prepare 110 gm Chickpea Flour
  3. Provide 110 gm Refined Flour
  4. Take 100 gm Cold Butter
  5. Use As needed Cold Water
  6. You need 1 pinch Salt
  7. Use For the Mousse
  8. Use 150 gm Cream Cheese
  9. Use 1 Ripe Banana
  10. Provide 30 gm Whipped cream
  11. Take 30 gm Soft Butter
  12. Provide For Topping
  13. Use 50 gm Peanuts
  14. Use 15 gm Icing sugar
  15. Get Handful Boiled chickpeas
  16. Use 100 gm Sugar
  17. Prepare As needed White Chocolate Ganache
  18. Take As needed Raspberry Coullis
Instructions to make Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble:
  1. Sift chickpea flour and refined flour twice
  2. Cut butter in cubes and add in flour mixture.
  3. Rub butter in flour mixture with your fingers until the mixture looks like fine bread crumbs.
  4. Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
  5. Knead the dough briefly and gently on a floured surface. Do not over knead the dough.
  6. Wrap in cling film and chill in refrigerator for 20 minutes.
  7. Mash a ripe banana and keep aside.
  8. In a separate bowl beat butter till light and fluffy.
  9. Add softened cream cheese and beat well till light and fluffy.
  10. Add mashed banana and beat well.
  11. Whip cream in a separate bowl till soft peaks.
  12. Fold whipped cream gently in bananas and cream cheese mixture and keep in refrigerator while baking the tart.
  13. Roll out the dough to 1/4 inch thickness and put in a tart mould.
  14. Blind bake the tart in preheated oven at 180 degree celcius for 20 minutes.
  15. Remove the tart from mould and let it cool.
  16. Assembling
  17. Pour the prepared mousse in piping bag and fill the baked tart.
  18. Crush the peanuts with icing sugar in a mixer. Make sure not to over pulse as peanuts may leave it's oil.
  19. Put sugar in a non stick pan on medium flame and let it melt till it reaches amber colour.
  20. Make spun sugar with this caramelised sugar.
  21. Decorate the plate with white chocolate ganache, boiled chickpeas and raspberry coullis.
  22. Place tart on plate and fill it with banana cream cheese mousse.
  23. Put some peanut crumble on top and decorate with spun sugar.

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