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

Before you jump to Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

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

The ingredients needed to prepare Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble:
  1. Use For the Tart
  2. Prepare 110 gm Chickpea Flour
  3. Use 110 gm Refined Flour
  4. Get 100 gm Cold Butter
  5. Get As needed Cold Water
  6. You need 1 pinch Salt
  7. Provide For the Mousse
  8. Take 150 gm Cream Cheese
  9. You need 1 Ripe Banana
  10. Take 30 gm Whipped cream
  11. Take 30 gm Soft Butter
  12. Prepare For Topping
  13. Prepare 50 gm Peanuts
  14. Get 15 gm Icing sugar
  15. You need Handful Boiled chickpeas
  16. Provide 100 gm Sugar
  17. Provide As needed White Chocolate Ganache
  18. Provide As needed Raspberry Coullis
Steps 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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