Chocolate Ganache Tart with Black Sesame Brittle / Chikki

festivewinter specialsdesserts
Written By Shivani S

Uttarayan🪁 meant two days of non-stop kite-flying on the nani's terrace with the cousins, with plates of seasonal goodies perfect for the cool winters. The one almost synonymous to the festival is chikki. Amongst chikkis, sesame chikki is my absolute fave, and amongst sesame, I love the unhulled, nuttier version so much more. That, when paired with sumac flavored chocolate ganache - ufff!

Pâte sablée, Guittard chocolate ganache with sumac, topped with the traditional, seasonal sesame chikki.

CHOCOLATE GANACHE TART W/ BLACK SESAME CHIKKI

makes 5 tarts

YOU WILL NEED

Tart Crust / Pâte Sablée

  • 100g plain flour

  • 50g icing/confectioner’s sugar

  • 50g chilled unsalted butter

  • 20g almond flour

  • 20g (1/2) egg at room temperature

Chocolate Ganache

  • 150g heavy cream

  • 100g chocolate chips / chopped chocolate bar (no greater than 65% cacao)

  • 2g sumac powder

Black Sesame Brittle

  • 100g black sesame seeds

  • 1 + 1 tbsp oil

  • 150g smashed jaggery (kolhapuri variety)

  • pinch soda

  • small bowl filled with water

BLACK SESAME BRITTLE

Prepare an area where you will layout the brittle mix once done - a non stick surface such as a baking mat with parchment paper stuck to it, worked great for me. Spray a little oil on the parchment on both sides. Keep this close to the stove, so you can transition quickly. Also place a rolling pin and a ramekin/ small flat bowl with greased bottom, close by.

  • Toast black sesame seeds until fragrant and set aside.

  • Heat 1 tbsp oil and add jaggery, and stir continuously on medium heat, until the jaggery passes the “brittle test“. For the brittle test, drop a tiny bit of hot jaggery in the bowl filled with water, wait 15 seconds and place it between the teeth. If it breaks, the jaggery is done. If it is chewy, continue stirring and check again until it breaks reaches the brittle point. Add a pinch baking soda, and mix with

  • As soon as the jaggery passes the brittle test, lower the heat, quickly add the toasted sesame seeds and using swift motions, mix thoroughly. Turn off stove and transfer the brittle mix to the prepped area and start rolling it out by tapping quickly with the greased ramekin. You will need to be quite agile here or the jaggery will stiffen. Spread the brittle mix in a thin flat layer. If needed, use the rolling pin to smooth it out further.

  • Using a pizza cutter or sharp knife, cut in small triangles or a desired shape. Let them cool before storing. You can make the chikki/brittle ahead of time.

TART CRUST

  • Measure a refrigerated butter stick and chop it into small cubes. Refrigerate back until you get rest of the ingredients setup.

  • In a bowl, mix plain flour, almond flour/ground almonds, icing sugar and chilled butter.

  • Using rubbing motion, mix everything until crumbly. Add weighed egg and knead until a smooth dough is formed.

  • Roll out the dough into 3mm flat disc and cover with cling wrap. Chill for 15-30 minutes.

  • Remove dough from the fridge and using a perforated tart ring, cut out 5 circles to make the bottom of the tart. Cut out 5 long strips with the thickness same as the height of the ring - these will be the side of the tart. If at any point the dough gets too warm to work with, put it in the fridge for 5 minutes. It is crucial to work with cold dough for best results.

  • Transfer the rings to a greased baking sheet. Place the cut dough circles in the ring. Gently place the strips along the sides of the ring, and pressed them down well. In order to blind bake the crust, place beans or rice on the circles, so the crust does not fluff up.

  • Preheat oven to 350° F.

  • Blind bake for 5 minutes. Remove the beans and bake again for 10-15 minutes.

  • Allow the crust to cool at room temperature before pouring the ganache.

CHOCOLATE GANACHE

  • Mix heavy cream, butter and chocolate chips in a saucepan on low heat. Keep stirring constantly with a whisk. Once the chocolate starts melting, add sumac powder. Continue stirring until the chocolate is completely melted.

  • Let it cool before pouring in the tart crusts. You may reheat it gently if required, when ready to assemble the tarts.

ASSEMBLY

  • Pour chocolate ganache in the tart crust and refrigerate for 2 hours to allow it to set.

  • Gently insert 3-4 Black Sesame Chikki on the ganache and enjoy this marvelous beauty!

Shivani S
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