EGGLESS NUNGU / ICE APPLE / PALM FRUIT MOUSSE IN CHOCOLATE TARTS

Palm fruit / Ice Apple / Nungu  is a best thirst quencher fruit for summer.  With this palm fruit I have prepared an eggless creamy mousse with chopped musk melon pieces in it. This  mousse is filled in the chocolate tarts. So this will be your kid’s favorite dessert for this summer.

Musk melons are rich in potassium, Vitamin A enriched and keeps your body hydrated.

Ice apple or nungu is rich in Vitamin A, B and C, Iron, Zinc, Phosphorous,  and potassium.

INGREDIENTS FOR THE CHOCOLATE TART

Cocoa Powder                       -2 Tbsps (30 gms)

Cold Butter                             -5 tbsps ( 75 gms)

Powdered sugar                     -5 tbsps (75 gms)

Curd                                           -1/4 cup

Flour/ Maida                          -160 gm

Baking Powder                       -3/4 tsp

Salt                                            -a pinch

METHOD

In a bowl add flour, cocoa, sugar, baking powder, cold butter, and salt.

Mix until the flour resembles bread crumbs.

Add curd and mix until a crumbly dough is formed.

Wrap tightly in a cling wrap and refrigerate for 1 hour.

Divide the dough into 12 equal portions.

Preheat oven to 180C.

In a muffin pan, drop the 12 portions into 12 moulds.

Press the dough into the muffin mould  for a thin crust

Place a square piece of butter paper on top of the muffin cups and add rice or beans for blind baking and bake it for 10 minutes.

Remove the rice and butter paper and bake for another 5 to 10 minutes ot until the crust is done.

Remove from oven. The crust may seem soft but when they cool down they become crispy.

Once cool remove from the muffin moulds .

INGREDIENTS FOR NUNGU MOUSSE

Nungu pureed                  - 1 1/2 cups

Whipped cream               - 2 cups

Powdered sugar               - 2  1/2 tablespoons

China grass                      - 10 grams

Water                                - 1 ½ cups

      Musk melon  cubed         - 1 cup

METHOD

 

 Chop the china grass and soak it in 1 ¼ cups of water for 15 minutes.

Mean while wash and peel the nungu and blend it in a blender adding sugar and keep aside.

Heat the soaked china grass in a medium flame and cook it till it gets dissolved.

Add the nungu puree to the dissolved china grass and mix well and remove from flame.

Fold the nungu puree  and china grass mixture in the whipped cream alongwith musk melon cubes.

Pour the prepared mixture into the chocolate Tarts and refrigerate for one hour.

Garnish it with cubes of musk melon.

Serve chilled .