Tarts are open pastry case containing sweet or savory filling. Tart crusts are made of flour,unsalted butter, cold water and sometimes sugar, mainly from pastry dough. It should be firm and crumbly crust.

I have prepared mini tarts in mini size molds. In this recipe the filling is a sweet indian dessert called gajar halwa or carrot dessert. This dish is a french and Indian fusion recipe. After the mini tarts (which are French origin )were prepared it was topped with gajar halwa(Indian dish).

INGREDIENTS

FOR THE TART DOUGH(12-14)

  • Sugar 1 tbsp
  • Ice cold water 2 tbsp or 6-7 tsp
  • Vanilla essence 1 tsp
  • Maida 1 cup
  • Salt 1 tsp
  • Unsalted Butter

FOR THE FILLING

  • Carrot 2
  • Milk 1 cup
  • Brown sugar 2 tbsp
  • Cardamom powder 1/2 tsp
  • Chopped cashews, almonds, pistachios, raisins 3 tbsp
  • Ghee/ clarified butter 2 tsp

FOR GARNISHING 

  • Chopped nuts 3 tbsp
  • Mint leaves a handful

METHOD

FOR FILLING PREPARATION

Grate the carrots after washing and cleaning it. Heat milk in a flat pan, once it comes to a boil add sugar and carrots. Stir it cooking on low to medium heat. Once the liquid evaporates add ghee and chopped nuts. Mix everything well, turn off heat. Add the cardamom powder, mix well and keep it aside.

FOR TART PREPARATION

In a large bowl add maida/ refined flour, salt and butter. Mix well with your fingers in a food processor. Then add vanilla essence, mix well. Add ice cold water a tsp at a time and gather the flour to a make a dough. Knead it for 3-4 minutes. Cling Wrap the dough and keep inside refrigerator for an hour.

Take the dough out of the refrigerator. Keep it out for 5 minutes. Spread it out with a rolling pin on your working board. It will be difficult to roll out. So u can spread a cling roll on top of the dough and spread it out. Cut required circles with a cutter.

Keep each dough disk inside the mini tray and press it on to the sides.

Preheat oven for ten minutes at 175 ° C. At convection mode bake for ten minutes.

Take it out and a slight push by a knife the tarts easily come out.

Fill each tart with gajar halwa and garnish with mint leaves, chopped nuts and serve.

Categories: DESSERTS

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