India being the queen of sweet and royal delicacies, no occasion is satisfactorily concluded without the authentic desserts. So, It is festive season on in India and no prizes for guessing that sweets are a center of attraction.
Since i was a kid, i have been observing that there were innumerable varieties of sweets made by my mom and grandmom (My biggest inspiration). Without an exception, every single state in this country has got it’s own long list. Lately, i have been thinking about what could be the possible outcome of merging these royal authentic Indian flavors with the subtle western flavors. So I have come up with a range of fusion desserts trying to balance both tastes without letting anyone overpower the other.
So let us move to recipe and see if i made any justice to the sweet packets of happiness.
Yield: approximately 18 tartlets
- (225 grams) all-purpose flour
- 2 tablespoons ( grams) fine sugar
- 150 grams shilled cubed butter
- 3 tablespoons ice-cold water
- In a large bowl, Mix together flour and fine sugar.
- Add chilled cubed butter and rub it over the flour with finger tips until all the butter is coated with flour and very tiny bite sized pieces of butter are left.
- Sprinkle ice cold water to the flour mix 1 teaspoon at a time. Try getting the dough together.
- Add a teaspoon more of water if needed. The dough should just come together. It might feel a little crumbly, but that is exactly what we need.
- Keep the dough in a cling wrap and refrigerate for 5-6 hours or preferably overnight.
- Preheat the oven at 375 degree f.
- take a small ball of the dough and spread it into the tart tin with your fingers. Poke it with a fork once 3-4 times so as to avoid the dough from puffing up.
- Freeze it for 5-10 minutes and Bake for 15-20 minutes or until sides appear golden brown.
- Let the tart shells cool down. Add cold gajar ka halwa in the tart-lets and serve cold.
- Keep all ingredients chilled while making the dough.
- Do not over knead or induce the body into the dough.