Akhrot Choco Tarts
by Tarla Dalal
Added to 212 cookbooks
This recipe has been viewed 39544 times
Delicious tarts made with walnut barfi topped with a creamy chocolate topping.
- Dissolve the sugar in 4 to 5 tablespoons of water and simmer to get a syrup of 1 string consistency.
- Add the walnuts and cashewnuts and mix well. Heat over a slow flame and stir till it leaves the sides of the pan.
- Remove from the fire, transfer to another plate and cool completely.
- Divide the mixture in 10 equal portions. Press each portion into 25 mm. (1") diameter greased tart moulds.
- Unmould the tarts and keep aside.
- Heat the cream in a pan and bring it to a boil. Add the chocolate and mix well to get a smooth sauce, making sure that no lumps remain.
- Cool completely. Pour into a piping bag fitted with a star nozzle and keep aside.
- Pipe a swirl of the topping into each walnut tart, using a piping bag.
- Garnish with the walnut pieces.
- If you do not want to make tarts, you can also roll the mixture into a square and cut small pieces of the barfi.
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