Eggless Ice Apple/Palm fruit mousse in chocolate tarts

In a bowl add flour, cocoa, sugar, baking powder, cold butter, and salt. Mix until the flour resembles bread crumbs. Add curd and mix until a crumbly dough is formed. Wrap tightly in a cling wrap and refrigerate for 1 hour.

Divide the dough into 12 equal portions. Preheat oven to 180C. In a muffin pan, drop the 12 portions into 12 moulds. Press the dough into the muffin mould for a thin crust

Place a square piece of butter paper on top of the muffin cups and add rice or beans for blind baking and bake it for 10 minutes. Remove the rice and butter paper and bake for another 5 to 10 minutes ot until the crust is done.

Remove from oven. The crust may seem soft but when they cool down they become crispy. Remove from oven. The crust may seem soft but when they cool down they become crispy.

Make the mousse: Chop the china grass and soak it in 1 and a 1/2 cups of water for 15 minutes. Mean while wash and peel the nungu and blend it in a blender adding sugar and keep aside.

Heat the soaked china grass in a medium flame and cook it till it gets dissolved. Add the nungu puree to the dissolved china grass and mix well and remove from flame.

Fold the nungu puree and china grass mixture in the whipped cream alongwith musk melon cubes. Pour the prepared mixture into the chocolate Tarts and refrigerate for one hour. Garnish it with cubes of musk melon. Serve chilled .