Prep 1 h
Cook 30m


    Chocolate tart

    250 gms butter 

    262.5 gms all-purpose Flour 

    110 gms icing sugar 

    25 gms cocoa powder 

    50 gms milk 


    Hot chocolate sauce 

    500 gms dark chocolate 

    100 gms butter 

    100 gms icing sugar 

    450 gms milk, full fat 


    Cherry compote 

    500 gms fresh sour cherry 

    100 gms caster sugar 

    25 gms water 

    75 gms glucose 


    Chocolate brownie

    150 gms all-purpose flour 

    300 gms butter unsalted 

    200 gms dark chocolate 

    35 gms cocoa powder 

    300 gms caster sugar 

    4 whole egg 


    Vanilla ice cream 

    1.25 l cream

    375 ml milk full fat 

    112.5 gms sugar 

    93.75 gms glucose 

    3.75 gms stabiliser 

    1 vanilla beans 


    Caramel sauce 

    50 gms butter 

    250 gms sugar 

    750 ml full fat cream 


    Dodha Burfi 

    1 l milk full fat  

    1 ml vinegar 

    10 gms wheat flour 

    100 gms clarified butter 

    150 gms sugar 

    15 gms glucose 

     10 gms cardamom, green (powder)


    Whipped cream 

    1 l cream 

    100 gms sugar 

    1 siphon gun (cream dispenser)

    N2O cylinder charger 

    1 l liquid nitrogen 

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Ingredient Substitution Guide


Chocolate tart

To make the crust, begin by using a stand mixer with a paddle attachment to combine the butter and sugar. Beat the mixture on medium speed until it becomes pale and creamy, which should take around 2 minutes. Be sure to use a rubber spatula to scrape down the sides and bottom of the bowl. Then, add flour and cocoa powder and mix on low speed for about 30 seconds, until the flour is completely incorporated. You should end up with a mixture that looks like wet and clumpy sand. Lightly knead the dough with your hand and shape it into a ball inside the bowl. Remove the dough from the bowl and press it into a 6-inch disk. Wrap it tightly in plastic and refrigerate it for around 30 minutes.

Afterwards, lightly spray a 9.5-inch tart pan that has a removable bottom with nonstick cooking spray. Pinch off pieces of dough and press them against the sides of the pan until they are between ⅛ and ¼ inch thick. Then, use the heel of your hand to press the rest of the dough evenly into the bottom of the pan. If you run out of dough, it means you've made the crust too thick. Ensure that there are no seams in the dough and press it squarely along the corners where the bottom meets the sides of the pan to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom crust. Cover with plastic wrap and place in the freezer for at least 30 minutes.

When you're ready to bake the crust, preheat the oven to 180°C and set an oven rack in the middle position. Place the chilled crust on a baking sheet for easy handling and bake until it's dry and very lightly coloured, about 20 minutes. Let it cool on the baking sheet, on a wire rack, while you prepare the filling.

Hot chocolate sauce

To make chocolate sauce, boil milk with butter and sugar. Then add chocolate and stir constantly over medium heat until it melts. Allow it to cool, and note that the sauce will be thin at first but will thicken as it cools. Refrigerate until ready to use.

Cherry compote

To prepare the sauce, combine all the ingredients in a saucepan and heat it over medium to low heat for 45 to 60 minutes. Once done, lower the heat and gently press the cherries to extract more juice without crushing them. When the cooking time ends, stir the mixture well. After that, turn off the heat and let the sauce cool down before using it.

Chocolate brownie

First, melt the butter and chocolate and set it aside. Using a stand mixer with a paddle attachment, combine the egg and sugar, and beat on medium speed. Add the melted butter, chocolate, flour, and cocoa powder. Mix everything on low speed for about 30 seconds until all the ingredients are fully incorporated. The mixture should be smooth and molten. Preheat the oven to 180°C and bake for 24 minutes. After baking, let the dish rest for 10 minutes before removing from the oven. Allow it to cool for at least 20 minutes before cutting.

Vanilla ice cream

First, heat up the milk and cream in a pot and mix in the stabiliser and sugar. Stir until the sugar has completely dissolved. Transfer the mixture to a measuring cup and add the vanilla extract and chilled glucose. Pour the mixture into an ice cream maker and follow the instructions provided by the manufacturer to churn the ice cream. Once done, spread the ice cream onto a round design silicon mould and place it in the refrigerator to freeze.

Caramel sauce

To make caramel sauce, heat granulated sugar in a medium heavy-duty saucepan over medium heat. Stir constantly with a high heat-resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn it. Once the sugar has melted completely, immediately stir in the butter until it is melted and combined. Be careful because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove it from the flame and whisk vigorously to combine it again. Keep whisking until it comes back together, even if it takes 3 to 4 minutes. After the butter has been combined with the caramelised sugar, slowly pour in the cream while stirring constantly. As the cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow it to boil for 1 minute. It will rise in the pan as it boils. Remove from the flame and allow it to cool down before using. The caramel will thicken as it cools.

Dodha Burfi

Start by boiling milk in a large non-stick kadai on high heat for 30 to 45 minutes. If the milk turns grainy or sour, add vinegar or lemon juice. Next, add wheat flour and clarified butter (ghee) and cook on a low flame for 1 to 2 hours until the milk becomes brown and grainy and begins to thicken. Add sugar and continue cooking until the mixture starts to leave the side of the kadai. Finally, add glucose and green cardamom powder, turn off the heat, and transfer the mixture to a greased tray that is 2 to 3 inches deep. Spread the mixture evenly, let it cool, and then cut it into small square pieces.

Whipped cream

Add all ingredients into a bowl and gently stir until smooth. Pour the sweetened whipping cream into your whipped cream dispenser. Add your N20 cylinder charger into the dispenser and twist the cartridge capsule tight until the N20 has been released into the dispenser. Gently shake the dispenser for 15 seconds before use.


Fill the chocolate tart with a layer of cherry compote and chocolate brownie, dodha burfi. Add a layer of caramel sauce, place vanilla ice cream on top of the filled tart, pour the hot chocolate sauce on the vanilla ice cream, and layer the caramel sauce again. After that add liquid nitrogen freeze whipped cream snow on top of tart. And garnish with chocolate pearls, red currant berries and dust with cocoa powder to serve.

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