How to make Summery Tarts

This recipe is by 'Nikita-Gandhi-'

Main Ingredients : For the tart, Butter (मक्खन )

Cuisine : Fusion

Course : Desserts

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You can also find more Desserts recipes like Sago And Melon Kheer, Bajra Atta Halwa, Chocolate Steps, Pethe ka Halwa.

Summery Tarts

Summery Tarts Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Summery Tarts Recipe

  • For the tart

  • Butter 90 grams

  • Oil 1 tablespoon

  • Salt 1/4 tablespoon

  • Sugar 1 tablespoon

  • Refined flour (maida) 150 grams

  • For tender coconut and tulsi custard

  • Tender coconut flesh (malai) chopped 1 cup

  • Coconut milk 2 cups

  • Sugar 1/3 cup

  • Rice flour 1/4 cup

  • Tulsi leaves chopped 3-4

  • Whipped cream 1/2 cup

  • Ripe mango peeled and sliced 1

Method

Step 1

Preheat oven to 190° C.

Step 2

To make pastry for tart, heat butter and oil in a non-stick pan, add three tablespoons water, salt and sugar and wait till butter melts completely.

Step 3

Turn off heat and add flour, mix well till everything is well combined. Set aside to cool.

Step 4

Line mini tart moulds with small portions of the dough. Place butter paper on top of the dough in each mould and fill it with chickpeas.

Step 5

Blind bake the tarts in the preheated oven for twelve to fifteen minutes. Remove and let them cool.

Step 6

To make the custard, blend half cup of tender coconut with half cup of coconut milk in a blender to make a smooth paste.

Step 7

Heat a non-stick pan, add this paste and remaining coconut milk and mix well. Let the mixture come to a boil.

Step 8

Add a little water to the rice flour to make slurry, add it to the coconut mixture and keep on whisking it till the mixture thickens.

Step 9

Remove from heat and transfer the mixture into a bowl, cover and keep it in a refrigerator for one to two hours.

Step 10

Once chilled, add remaining tender coconut and tulsi and mix well.

Step 11

To assemble, fill the mini tarts with the tender coconut and tulsi custard.Garnish with sliced mangoes. Place them on a serving plate and serve.

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