Ayushi Shah,runs the bakery, Icing on Top in Mumbai. She has trained in pastry kitchens at JW Mariott, Indigo Deli, and Indigo in Colaba). Her menu of cookies, cupcakes, tarts, mud pies, and cakes, is 100% eggless.
Mumbai monsoons come with lazy overcast skies and, sometimes all you want to do is curl up in bed with hot tea, munchies and a good book. Make the most of your snack time with some homemade tarts that go mighty well with tea. Read on for recipes of assorted tarts from Icing on Top.
Basic tart shell
Ingredients:
200g flour
100g butter
100g castor sugar
Method:
Roll all into a dough, chill. Remove from freezer, thaw and roll out to 25mm thickness. Line tart moulds and bake in a preheated oven for 12 mins at 180 degrees Celsius.
Passion Fruit Filling
Ingredients:
100g plain yogurt
50g passion fruit puree*
100g cooking cream
10g corn flour
50g castor sugar
*You can either use ready-made puree, available in supermarkets, or make your own by straining the pulp of a passion fruit, and discarding the seeds.
Method:
Whisk all together. Pour into cooled tart shells. Bake in a preheated oven for about 10 minutes at 160 degrees Celsius. Cool, and set in the fridge for a few hours.
MANGO FILLING
Ingredients:
100g plain yogurt
100g mango puree
100g cooking cream
10g corn flour
50g castor sugar
Method:
Whisk all together. Pour into cooled tart shells. Bake in a preheated oven for about 10 minutes at 160 degrees celcius. Top with some mango chunks.
Belgian Chocolate Filling
Ingredients:
200g Belgian dark chocolate
100g cream
25g butter
Method:
Boil the cream and pour over the finely chopped chocolate. Whisk together, so that it is combined. Fold in the butter and let set for an hour. Spoon into tart shells, adding a little bit of homemade caramel as the base. Set in the fridge for a few hours. When completely set, garnish with chopped peanuts or white or ilk chocolate lines drizzled on top of the tart.
Pix: Icing on Top