Tales Of Tarts

Tales Of Tarts

Folks, start this new season on a sweet yet healthy note – digging into a smidgeon of creamy, sinfully rich tarts is a thing of the past, it’s fun no more! It’s now time to go for low-fat, power-packed, guilt-free tarts instead, because smart eating without compromising on taste is the key to pampering your sweet tooth!

Dessert expert Ayushi Shah says: “Smaller tarts, ones using nuts, oats, and honey are fabulous. Being slight, they also allow a person to satisfy their sweet tooth without over dosing themselves.” She adds: “Make sure your tart shells are small and baked completely. Try using oats or semolina to add texture to your crust; nuts add crunch to your filling, while honey, dates, raisins or figs, work as a natural sweetener, making the tarts very healthy.”


Here are a few recipes from the expert chef that you can try out this weekend:

1. Oat and Apple Cinnamon Tart

Tarts shell:
150g flour
75g rolled oats
65g butter
15g castor sugar
¼ tsp baking powder
Roll all into a dough, chill for 30 minutes. Remove from freezer, thaw and roll out to 25mm thickness. Line tart moulds and keep aside. Keep the excess dough to create a lattice of the top.

Apple Cinnamon Filling
500g apples, cored and diced
2 tbsp honey
1 tsp ground cinnamon powder
75g toasted walnuts, chopped
25g yellow raisins
1 tsp butter

Warm the butter in a saucepan and add the apples, honey and cinnamon powder. Toss for a few minutes, till apples are tender to touch. Keep three to five minutes on a medium flame. Keep stirring the apples to prevent burning. Just before removing the pan from the flame, throw in the walnuts and raisins.

Keep aside till cool.

Using a spoon, fill up the tarts with apple filling to the brim. Take care not to over fill. Use the remaining dough to create a lattice on top of the tart. Sprinkle with cinnamon, sugar. Bake, in a preheated oven for 20-25 minutes for a small tart and about 45 minutes for large tart, at 170 degrees, Celsius.

Remove, and serve warm.

2. Honey Roasted Nut Tart

Tarts shell:
150g flour
75g rolled oats
65g butter
15g castor sugar
¼ tsp baking powder
Roll all into a dough, chill for 30 minutes. Remove from freezer, thaw and roll out to 25mm thickness. Line tart moulds and bake in a pre-heated oven for 12 minutes at 180 degrees Celsius.

Honey-Roasted Nut Filling
350g mixed nuts (almonds, hazelnuts, cashew, walnuts, pecans, etc)
100 ml honey

Roast all nuts separately, keeping in mind the temperature. Make sure all are evenly browned. Chop all the nuts into medium-sized bits, and then mix the honey into the still warm nuts. Add in a splash of brandy if you feel like it.

Put two tablespoons of the mixture into the tart shells, filling them completely. Bake them again for four to five minutes and serve warm with a dollop of fruit sorbet.

Happy eating!


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