Tuesday, 10 June 2014

Yogurt Tart

For tart case:
·        Flour- 150 grams
·        Butter-80 grams
·        Child water-1 ½ tbsp.
·        Medium sized tart mould-1 no.

For Cake Base Layer:
·        Any Chocolate Cake (crumbled) – 1 ½ cup.
·        Mixed Fruits Jam – 1 tbsp.
·        Rum – 1 tsp.

For filling:
·        Hung Yogurt – 1 cup.
·        Smashed Kalakand – 1 cup.
·        Icing Sugar – 3 tbsp.
·        Pines Apple Essence – 2 drops.
·        Gelatin – 1 ½ tsp.
·        Food Colour – 1 drop.

For Decoration:
·        Melted Dart Chocolate – 40- 50 grams.

For tart making:
·        In a mixing bowl put flour and butter .mix well. Pour water and make a soft dough.
·        Take tart mould and flatten the prepared dough with your palm or rolling pin. Put it on tart mould and pressing it as shaped as tart.(I don’t use rolling pin because I feel easy to make with my hand. Don’t spread the dough thinly. Otherwise it will be broken when baked.)

·        Pre-heat the oven 230 degree C and baked for 12-14 mint. It will be demoded very easily.

    For Cake Base Layer:
·         In a mixing bowl mix together all ingredients of base mentioned above.
·        Gently and carefully spread and press the prepared mixture over the freshly baked tarts before de-mould the tarts.  Be careful so that tarts remain intact and not broke.

For filling:
·        In a mixing bowl mix yogurt, kalakand and icing sugar and beat well.
·        Next add food colour into the yogurt mixture /batter and mix very well. Keep aside.
·        In a cup take 2 tbsp. of very hot water and pour Gelatin into it and keep as it is till the gelatin soaked completely and mix well so that no lump form.
·        Put this Gelatin mixture over yogurt mixture and bit well.
·        Pour this batter on the cake based tart prepared earlier.
·        Cover this with a cling film and refrigerate for 4 – 5 hours or until it set completely.
·        In the mean time for decoration melt dark chocolate and pour this melted chocolate randomly to form abstract shape over a butter paper or silicon sheet.

·        After setting pull out this special tart and decorate with the abstract shaped chocolate and de-mould very carefully.

·        Yes it is ready now.

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