- Beat ghee with a whisk until fluffy. Spread it on a plate and set in the fridge for 30min to an hour until cold. Cut into small cubes.
- Add flours, salt, sugar to a food processor and mix until combined, add your cold ghee and mix until crumbly mixture is formed. Remove from food processor and knead together to form a rough dough, if it is not staying together you can add a tsp of water.
- Spread into a square, wrap in cling wrap and refrigerate for at least 30 minutes before rolling out. To roll, use 2 pieces of butter paper so it doesn’t stick to the rolling pin. Peel off and refrigerate for another 20 minutes, then mould into tart base
- Preheat the oven to 180C, pierce and bake the tart shells from cold for 12-15 minutes until they gain a little colour. Let completely cool before piping in your fillings.
- Puree the dragonfruit, add condensed milk and mix. Heat in a low flame on a saucepan. Once it starts boiling, add 1 tbsp of Potato Starch and whisk in to thicken. Remove from heat once it starts to thicken, and let cool for 5 min
- Fold in your coconut yoghurt into the cooled mixture, and place into a piping bag and pipe to your tart shells. Instead of dragonfruit and coconut yoghurt, you can alternatively use: Puréed mango and shrikhand Puréed Kiwi and greek yoghurt
Summer Fruit Tarts
#myrecipe
#sweets
#summerrecipeswithfoodism
By Jugnu and Aarushi Gupta
Apr, 21st
580
Servings
4 persons
Cook Time
1 hr
Ingredients
9
- 11
Ingredients
- Buckwheat Flour 1/2 cup
- Samak Rice Flour 1/2 cup
- Almond Flour 1/2 cup
- Potato Starch 2 tbsp + 1tbsp
- Ghee 1/2 cup, slightly cold
- Powdered Sugar 1/4 cup
- Rock salt 1/4 tsp
- Water 1 tsp
- Dragonfruit 1 cup, chopped
- Coconut Yoghurt 1/2 cup
- Condensed Milk 1/4 cup
Instructions
Notes/Tips
- Coconut yoghurt can be substituted for coconut cream as long as you cook it alongside the filling. - You can also add agar agar or gelatin to set the filling even more - If you don’t have potato starch, corn flour is a substitute but it is not gluten free - You can also use normal hung curd for a tangier flavour - Mix and match according to the flavour profiles you like, or make small amounts of all these flavours to try out
