Easiest Way to Prepare Perfect Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble

Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble.

You can cook Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble using 18 ingredients and 23 steps. Here is how you achieve it.

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

1. You need of For the Tart.
2. You need 110 gm of Chickpea Flour.
3. You need 110 gm of Refined Flour.
4. You need 100 gm of Cold Butter.
5. You need As needed of Cold Water.
6. It's 1 pinch of Salt.
7. It's of For the Mousse.
8. It's 150 gm of Cream Cheese.
9. Prepare 1 of Ripe Banana.
10. It's 30 gm of Whipped cream.
11. Prepare 30 gm of Soft Butter.
12. You need of For Topping.
13. It's 50 gm of Peanuts.
14. You need 15 gm of Icing sugar.
15. You need Handful of Boiled chickpeas.
16. You need 100 gm of Sugar.
17. It's As needed of White Chocolate Ganache.
18. You need As needed of Raspberry Coullis.

Chickpea Tart Banana & Cream Cheese Mousse with Peanut Crumble instructions

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..