Mini tart cases

14 Apr

These are one of my favourite snacks to serve, er not to serve by themselves but to serve with all sorts of fillings! I usually make them a day in advance, then prepare the filling on the day of the dinner / lunch and voila an easy snack is done!

Now I know pastry is a huge detrrent, it used to scare the hell out of me, but over the years its become one of the easiest things that I know how to make. I guess what they say is right – practice makes perfect! Well dunno, how perfect the pastry I make is, but its not too bad.

Ingredients

150 gm plain flour (maida)
75 gm butter / margerine
a few tbsp of cold water

Method.

Cut butter into small pieces while still cold and then rub these pieces into the flour till the flour resembles bread crumbs.

Add water and mix till it starts to come together as a dough. Knead it for a minute and then wrap it incling wrap and then leave it in the fridge for 30 minutes.

Roll out a small piece of dough into a round shape and then use a cookie cutter to cut a round circle sligthly larger than the baking mould that you are going to use.

Butter the mould that you are going to use and then line the mould with the circle that you have just cut.

Now put these lined moulds into the fridge for half hour, this ensures that when you bake the pastry does not shrink. Of course the best way to ensure that is to use egg instead of water while kneading the dough but then in India lots of vegetarians don’t have egg even in cakes / pastries etc so I prefer using water.

After 30 minutes, take the moulds out and set them to bake in a pre-heated oven at 180 degree for 20 minutes. Take out and let them cool. Fill and serve with a filling of your choice!!

Bom Appetit!

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2 Responses to “Mini tart cases”

  1. Loui May 1, 2011 at 9:52 am #

    Another blog? I can see you have already decided to keep yourself busy even before you have reached Cairo! Not that keeping busy should be a problem. Still remember our Khan trips! Am going to make these for next Friday lunch for appetizers. Though in my case, the fillings shall be strictly chicken or beef. Do you think shrimps would go with them?

  2. manisha May 1, 2011 at 11:53 am #

    Loui, thank you love, yes shrimps would go as well.. I remember seeing something where the tarts were filled with a mixture of cream cheese with some chives, garlic salt, finely chopped onions and topped with cooked shrimp in a cocktail sauce. It sounded nice enough except that I cant tatse it and neither can D or R since neither eats seafood!

    Yup, Khan has really fond memories, hope I find someone to gad around all the crazy places that I wanted to go to! Abu Simbal is top of my list this time!

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