This dessert is inspired by the iconic creation of Chef Massimo Bottura, who accidentally dropped a tart and transformed that mistake into a world-famous dish. Taking inspiration from that moment, we re-imagined the idea in an Indian context, celebrating the richness of Australian almonds as the hero ingredient.
Our interpretation combines nostalgia with modern technique — a warm, comforting badam halwa, a delicate almond tart, and a fragrant almond thandai ice cream. The dish brings together tradition and innovation: Indian flavours prepared with contemporary methods.
Inspired Dish: “Oops! I Dropped My Badam Tart”
Components:
1. Almond Tart Shell
2. Badam Halwa Purée
3. Almond Crumble
4. Almond Thandai Ice Cream
1. Almond Tart Shell
Ingredients:
• Almonds, finely chopped
• Water
• Butter
• Sugar
• Wheat flour
Method (Step-by-step):
1. Finely chop the almonds and keep aside.
2. In a pan, add water, butter, and sugar. Heat until the butter melts completely.
3. Add wheat flour into the mixture and mix using a spatula to form a soft, warm dough.
4. Add the finely chopped almonds into the dough and mix well.
5. Rest the dough for 5 minutes.
6. Take 4-inch tart moulds, roll the dough thin, and line the moulds.
7. Bake at 180°C for 5 minutes.
8. Increase temperature to 220°C and bake for 1 minute to get colour.
9. Cool the tart shells and keep aside.
2. Badam Halwa Purée
Ingredients:
• Ghee
• Almond powder
• Sugar
• Water
• Saffron water
Method (Step-by-step):
1. Heat ghee in a pan.
2. Add almond powder and cook on low heat until golden brown.
3. Add sugar, water, and saffron water.
4. Cook gently until it thickens like halwa.
5. Transfer the halwa to a Thermomix or blender.
6. Blend into a smooth purée.
7. Keep warm.
3. Almond Crumble (Panjeeri Style)
Ingredients:
• Ghee
• Wheat flour
• Almond powder
• Sugar
• Cardamom powder
Method:
1. Heat ghee in a pan.
2. Add wheat flour and roast well.
3. Add almond powder, sugar, and cardamom powder.
4. Cook until a dry crumble texture forms (like panjeeri).
5. Cool and keep aside.
4. Almond Thandai Ice Cream
Ingredients:
• Almond milk
• Rose water
• Kewra water
• Fennel powder
• Cardamom powder
• Whipped cream
• Cream cheese
• Almond crumble (for crunch)
Method:
1. Heat almond milk in a pan.
2. Add rose water, kewra water, fennel powder, and cardamom powder.
3. Cool the mixture.
4. In a mixing bowl, add whipped cream and cream cheese.
5. Add the flavoured almond milk mixture.
6. Add some almond crumble for crunch.
7. Churn in a Cuisinart ice cream machine until set.
8. Freeze until serving.
5. Final Assembly
1. Warm the tart shell slightly before serving.
2. Fill it with hot badam halwa purée.
3. Garnish with almond flakes.
4. Flip or “drop” the tart upside down on the plate to create the playful “Oops!” effect.
5. Place one scoop of Almond Thandai Ice Cream on the side.
6. Add some almond crumble around for texture.
