HAZELNUT AND COFFEE CREAM TART

Ingredients 

For Chocolate Sable  
Butter 360gm
Flour 680gm
Cocoa Powder 40gm
Icing Sugar 280gm
Salt 5gm
Almond Powder 100gm
Egg 150gm
Baked Chocolate mix  
Amul Cream 480gm
Milk 200gm
Dark Chocolate 480gm
Egg 100gm
Butter 5gm
Hazelnut Paste 100gm
Espresso 30gm

Method
For the chocolate sable, cream butter, and sugar add eggs in it.
Add all the dry ingredients and mix. Rest them for six hours after lining the tart mould with a 2mm
thickness.
Half bake the tart for 12 minutes at 180 degrees. Take out and cool.
For the baked mix heat up milk and cream add chocolate, hazelnut, and espresso. Add the eggs at
the end.
Pour the mix on a tart shell. Bake in the oven at 100 degrees for 15 minutes.

BALSAMIC BRAISED STRAWBERRY CHEESECAKE WITH GREEK FETA 

Ingredients 
For the Cheese Mix  
Philadelphia Cheese 400gm
Eggs 250gm
Sugar 100gm
Cornflour 15gm
Sable base  
Flour 250gm
Sugar 250gm
Butter 400gm
Egg white 40gm
   
For Garnish  
Balsamic 50gm
Fresh Strawberry 200gm
Blueberry 50gm

Method
For the sable base, cream the butter and sugar together and add Egg white gradually. At last fold in
the flour.
Take one cake ring and wrap it with foil. Place it on an aluminum tray.
Put the sable mix around 2cm thickness and spread it evenly. Bake it for 10 min at 180 degrees and
remove from heat.
For the cheesecake mix, put cream cheese and sugar in a stand mixer and mix at slow speed, add
eggs at last add cornflour. Pour the cheese mix on a stable base and bake in a double boiler for 40
mins at 140 degrees. Check when done and take out from the heat. Keep it chiller for one day.
The next day take out the cake from the ring.
Garnish with fresh strawberry.

FOMAGE BLANC AND FRAMBOISE PARFAIT ON BROWN BUTTER CAKE 

Ingredients
For the Yoghurt Mousse
Elle & vire cream 300gm
Yoghurt 240ml
Caster Sugar 75nos
Vanilla bean 5gm
Gelatin 10gm
Pistachio Cake
Pistachio Paste 90gm
Butter Unsalted Browned 70gm
Caster sugar 100gm
Egg yolk 35gm
Refine Flour 150gm
Sea salt 2gm
Pistachio Powder 130gm
Raspberry Cream
Raspberry puree 250gm
Icing Sugar 60gm
Gelatin Sheets 10gm
E&ampV Cream 250gm

Method
For Pistachio brown butter cake mix all the dry ingredients and keep them aside. Take the butter
heat it in a pan and make it golden brown. Meanwhile, whisk egg yolk and add all the dry ingredients
at last add the brown butter and bake in a tray for 10 min. Take it out from the oven and keep it in a
chiller.
For the yoghurt mousse, soak gelatin in cold water. Mix yoghurt and sugar, add cream and add
gelatin and set in the freezer.
For raspberry cream, boil puree adds icing sugar add gelatin. Fold in whip cream and pipe inside
yoghurt mousse and freeze.
Set in deep freezer for a day and next day serve it on top of pistachio cake.