Sneha's Recipe: Mini Tarts

These tartlets are must in our Christmas Sweets Platter. To fill these tartlets my hubby helped me, since we must be quick while filling, the filling hardens quickly.

For our event this month for Foodie Extravaganza Party, we are giving a Virtual Baby Shower for Lauren, the author/founder of our group. These tartlets are prefect for the event which have the color pink and blue.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
Method

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes.

Then take the dough and lightly knead it. Pinch a small ball and press it into tart moulds. Prick the tartlets with a fork. Make a handles of the remaining and bake these for just 4 -5 minutes. Bake in a preheated oven at 180°C for 15 to 18 minutes or until the top start to turn slightly golden.

Remove and cool on a rack. Then un mold and keep it side to cool completely. These tartlets can me made well in advance they stay good for a month or more, if stored in an airtight container.

For The Coconut Filling

This process should be completed quickly as soon as the filling it ready or else it will harden and you will not be able to fill the tarts.
Ingredients
1 Cup Packed Freshly Grated Coconut
1 Cup Granulated Sugar
½ Cup Water
½ Teaspoon Rose Essence
Method

In 2 bowls add a pinch of gel color or liquid color and keep aside. Pink, blue and white, these are the colors.
Mix all ingredients in a non stick pan and cook stirring continuously till dry for 7 -8 minutes, the sugar should melt.
Divide the filling in the respective bowls and mix it well. Fill the tarts with the three colors. Press a handle in the center and let them dry.

Store them in container. The shelf life of the filled tarts is 5 - 6 days in our Mumbai temperature. If you live in a cold climate then these will last for 10 - 12 days.

Labels: Foodie Extravaganza Party, Coconut, Vegan, Christmas, East Indian, Mini Tarts

Foodie Extravaganza Party - December 2021

Classic Carol Chicken Salad from Palatable Pastime
Cobb Dip from A Day in the Life on the Farm
Coconut Filled Tartlets - East Indian from Sneha's Recipe
Melon Prosciutto Chevre Salad with Mint Dressing from Food Lust People Love
Pink and Blue Sandwich Cake Cookies from Our Good Life
Red Velvet Cupcakes from Passion Kneaded
Toasted Sesame Seed Crackers from Karen's Kitchen Stories

These are absolutely delicious and amazing to look at. Must try these. Love the Pink Salmon. We very rarely get to see this fish in super market. When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling
1 Medium Potato - cut into tiny cubes

75 Grams Grated Cheese

To Poach the Salmon
200 Grams Norwegian Salmon fillet
½ Cup Milk

1 Fresh Red Chilly

3 Garlic Cloves

¼ Teaspoon Salt or to taste
For the Dill Sauce
200 Ml Milk
2 Tablespoons Corn Flour½ Tablespoon Butter
¼ Teaspoon Black Pepper powder

¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side.

Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the Dill Sauce

Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Dill sauce is ready.