Besan Ladoo Tart with Chocolate Ganache: A Modern Twist on Traditional Indian Mithai for Diwali and Festive Gatherings
If you’re looking to bring a touch of modern elegance to your traditional Indian sweets, this Besan Ladoo Tart filled with rich chocolate ganache is the perfect dessert for you! Combining the nutty, roasted flavors of besan (gram flour) with the smooth, decadent taste of chocolate, this fusion dessert is sure to be the star of any Diwali celebration or festive gathering. Topped with crunchy almonds and infused with a hint of cardamom, this tart marries the essence of Indian mithai with the sophistication of a contemporary tart, making it a delightful treat for any occasion.
Whether you’re hosting a Diwali party, celebrating a special Indian festival, or just looking to impress your guests with something unique, this Besan Ladoo Tart with Chocolate Ganache is the perfect addition to your dessert table. The base is made from a traditional besan ladoo mixture, enhanced with chopped almonds for added crunch, while the chocolate ganache filling brings a velvety richness with a subtle hint of cardamom to complement the Indian flavors. This easy yet elegant tart is a great way to introduce the charm of Indian sweets in a form that appeals to both traditionalists and those who love a modern twist.
Perfect for Diwali, weddings, or any celebration, this fusion tart is also a fantastic way to experiment with Indian flavors in new and exciting ways. If you’re looking to make your mithai stand out at your next gathering or simply want to enjoy a unique dessert that combines the best of both worlds, this Besan Ladoo Tart with Chocolate Ganache is a must-try! Ready to make your Diwali a little more delicious? Let’s dive into this recipe that promises to bring a festive touch to any occasion.
Happy Cooking!
Servings: 10-12 small pieces
Prep Time: 15-20 mins
Cooking Time: 30-40 mins
Chilling Time: 10-15 mins
Total Time: 1-1.5 hours
Ingredients:
Ganache:
1/4 cup heavy cream
1/3 cup semi-sweet chocolate
1/4 tsp cardamom powder
1 tsp ghee
Besan Ladoo tart:
2/3 cup ghee (clarified butter)
1.25 cups besan (gram flour)
3 tbsp finely chopped almonds
1/3 cup powdered sugar
1/2 tsp cardamom powder
1/8 tsp salt
Toppings:
2 tbsp thinly sliced almonds to garnish
Directions:
Besan Ladoo Tart: Heat a pan on low-medium heat. Add ghee and the besan and Roast the besan over medium-low heat until it turns golden brown and smells nutty. Stir continuously to avoid burning. This should take about 8-12 minutes. The besan mixture should change its consistency and become more liquid. I like to taste it to be sure it's cooked well.
Once the besan is cooked well add the chopped almonds and cook on low-medium heat for 2-4 minutes. Once cooked turn off the heat and cool for 3-5 minutes.
Add the sugar, salt, and cardamom and mix till well combined.
Shape tart: Put about 1.5 tbsp of the ladoo mix into a greased tart shell. (depending on the size of the tart). Using the back of the spoon shape it well. Don’t make it too thin or the edges high.
Freeze the tart shells for 15-20 mins. While the tart shells freeze, make the ganache.
Ganache: Heat cream with cardamom powder slightly in a saucepan on low heat. You don't need to bring it to a boil.
Once warm turn off the heat, add the chocolate, and let it sit for 2 minutes in the cream. Use a whisk and start whisking it together till combined.
Once it is mixed in and smooth add the ghee and combine. Let it cool for 10 minutes at room temperature before filling.
Assemble:
Carefully unmold the tart shell. I like to let it sit for 1-2 minutes outside the freezer and it pops out quite easily.
Fill about 1-1.5 tbsp of the chocolate ganache in the tart shell.
Top with sliced almonds over the ganache.
They are ready to serve. You can set it in the fridge if you like or serve it immediately!
Notes/Tips:
Make sure you do not boil the cream while making the ganache.
The better the quality of the chocolate, the more flavorful the ganache will be. Ideally, use couverture.
While shaping the tart be sure to keep the edges short so they m=umold easily. The higher the edges, the more difficult it is to unmold.
Silicone tart molds would be easier to unmold.
I like to taste the besan to ensure it’s roasted well. It should become golden brown, change the texture, and have a nutty smell.
Don’t skip the almonds, it adds a crunchy element to the dish.
