SHORT CRUST PASTRY FOR THE TARTS (12 PIECES) - INDIAN

Ingredients

1/2 cup icing sugar
4 tablespoons butter or margarine
1 1/3 cup flour
1 tablespoon custard powder
Milk as required

Method

Mix and beat icing sugar and butter with a wooden spoon
till light and white. Add flour and custard powder. Mix
with hand and make a dough. Use a little milk as required.
Put this dough in a plate and chill till a little hard to
handle. Take out from fridge and knead lightly. Make a
ball and roll on a floured plastic sheet. Take small
round fluted cutter and cut out circles to fit that
moulds. Prick dough with a fork to let out hot air while
baking.

Preheat oven to 300oC, then reduce to 200oC while baking
tarts. Bake till light brown. Remove and cool.

PINEAPPLE CREAM TARTS (12 PIECES) - INDIAN

Ingredients

1 recipe short crust pastry
2/3 cup milk
1 1/2 tablespoons sugar
1 1/2 tablespoons cornflour
1/3 cup pineapple syrup
2 slices of pineapple from can
1 tablespoon butter
1/2 teaspoon pineapple essence

Method

Prepare tarts from given recipe. Heat milk with sugar.
Dissolve cornflour in a little cold milk. Add to the hot
milk. Stir continuously till thick. Remove from heat and
add pineapple syrup, pineapple pieces, essence and
butter. Stir and beat mixture till evenly mixed. When
still warm fill in tarts, top each one with glazed
cherries and cool in fridge till serving p73 time.

ORANGE CREAM TARTS WITH COFFEE WALNUT TOPPING (12 PIECES) - INDIAN

Ingredients

1 recipe short crust pastry

For filling:

1 cup orange segments
1 cup milk
3 tablespoons sugar
1 1/2 tablespoon cornflour
1/4 teaspoon salt
1/2 tablespoon butter
1/2 teaspoon orange essence
(For coffee topping)
150 gm fresh cream
1 1/2 teaspoon instant coffee
2 tablespoons icing sugar
Few walnut pieces

Method

Prepare tarts according to the recipe of short crust
pastry. Mix sugar, cornflour and salt to the milk.
Heat and constantly mix till saucy. Remove from heat and
add butter and essence and cool it. Mix orange
segments. Evenly fill in the tarts and level the
surface.

To prepare topping, whip fresh cream, icing sugar and
coffee on ice. Make it stiff for decorating. Fill in the
piping bag with a star nozzle. Decorate tarts with
coffee king and walnut pieces. Keep in fridge till
serving time.

ALMOND STRAWBERRY TARTS (12 PIECES) - INDIAN

Ingredients

1 recipe short crust pastry
1/4 cup blanched and powdered almonds

For filling

12 tablespoons strawberry crush (readymade)
24 strawberries, sliced
1 tablespoon lemon juice

Method
Prepare tarts according to the recipe but add almond
powder to the dough. Bake till half done. Keep them in
the moulds.

For the filling, mix half of the strawberry crush and
lemon juice with the sliced strawberries. Fill it evenly
in the tarts. Cover with remaining strawberry crush.
Arrange tarts in a baking dish and cover them with an
aluminium foil. Preheat oven to 200oC and p73 bake tarts
for 15 minutes till stawberries are soft. Uncover and cook
further for 10 minutes more. Take out cool and unmould.
Serve at room termperature.

CHEESE CRUST APPLE TARTS (12 PIECES) - INDIAN

Ingredients

1 recipe short crust pastry
3 tablespoons cheese, grated
Filling:
1 1/2 cup apples, peeled, cored and thinly sliced
2 tablespoons orange juice
1/2 cup powdered sugar
2 tablespoons flour
1/4 teaspoon cinnamon powder
1/4 teaspoon orange rind, grated

Method

Prepare shortcrust pastry but add grated cheese in it.
Make tarts and bake till half done. Keep little dough.
Roll it to form long 1/2 cm wide strips.

For filling, toss apple slices with rest of the
ingredients and fill mixture evenly in the tarts. Put
pastry strips over each tart in a cross. Arrange tarts
in a baking dish and cover with an aluminium foil. Bake
at 200oC for 15 minutes till apples are soft.

Uncover and cook further for 10 minutes more. Take out and
cool. Unmould, and serve at room temperature.