Here I go with my fusion experiment of Indian Chaat with Fruits and Tart. Once you put this in your mouth, you will be experiencing and getting lost in the gamut of flavors.
INGREDIENTS:-
For tart shell:
200 gms, all-purpose flour
110 gms, butter
½ tsp, carom seeds (ajwain)
½ tsp, cumin seeds
Few tablespoons of cold water.
For Chaat:
½ of green apple, finely cubed
½ cup, pomegranate
5 tbsp, corn, boiled
¼ cup, cherry tomatoes, chopped
1 large,potato, boiled and finely cubed
1 nos, medium onion, chopped
½ cup, roasted peanut
¼ cup, fried chana dal
2 tbsp, lemon juice
2 tbsp, coriander leaves, chopped
1 nos, green chili, chopped finely (you can add more or less asr prefered)
½ tsp, red chili flakes
¼ tsp, black salt (rock salt)
1 tsp, chaat masala
Mint-coriander chutney as required (here’s the link)
Sweet jaggery chutney as required (here’s the link)
Salt, as required
¼ cup, nylon sev.
METHOD:-
For Tart shells:
Mix the butter, carom seeds, cumin seeds and all-purpose flour with the fingers until mixture resembles bread crumbs.
Then transfer mixture on work surface. Add 2-3 tbsp of cold water and knead very gently to bring them together to form a ball (Don’t knead it too much with your palm)
Wrap the tart dough in plastic wrap and refrigerate it for 30 mins. Divide the dough into equal small balls.
Pre heat the oven at 170 degrees centrigade.
Grease the mini tart pan.
Place the tart dough in the center of the mini tart pan, press the dough with your thumb to form a shape and size of the mini tart pan. Pierce the bottom of the crust with a fork. This will help the prevent the puffing up while baking.
Fill the tarts with pie weight or kidney beans
Bake it for 15-20mins or till golden brown
Cool it for few mins and remove the pie weight or kidney beans.
Once done, allow them to cool completely.
For Chaat:
In a bowl, mix all the ingredients except nylon sev.
Assembly:
Fill the tart shells with the prepared Chaat.
Top with some more green chutney and sweet chutney if preferred.
Garnish with nylon sev and some more green coriander leaves.
Enjoy them anytime of the day !!
NOTE:-
I have used salted butter for making tarts..so I have not added any addintional salt. If using unsalted butter please add 1/2 tsp of salt to the flour.
NOTE:-
I have used salted butter for making tarts..so I have not added any addintional salt. If using unsalted butter please add 1/2 tsp of salt to the flour.
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Fruity Tart Chaat
Fruity Tart Chaat - Here I go with my fusion experiment of Indian Chaat with Fruits and Tart. Once you put this in your mouth, you will be experiencing and getting lost in the gamut of flavors.
Servings 10
Calories 239kcal
Ingredients
For tart shell:
- 200 gms all-purpose flour
- 110 gms butter
- ½ tsp carom seeds (ajwain)
- ½ tsp cumin seeds
- Few tablespoons of cold water.
For Chaat:
- ½ of green apple finely cubed
- ½ cup pomegranate
- 5 tbsp corn boiled
- ¼ cup cherry tomatoes chopped
- 1 large potato boiled and finely cubed
- 1 nos onion medium size, chopped
- ½ cup roasted peanut
- ¼ cup fried chana dal
- 2 tbsp lemon juice
- 2 tbsp coriander leaves chopped
- 1 green chili chopped finely (you can add more or less asr prefered)
- ½ tsp red chili flakes
- ¼ tsp black salt (rock salt)
- 1 tsp chaat masala
- Mint-coriander chutney as required here’s the link
- Sweet jaggery chutney as required here’s the link
- Salt as required
- ¼ cup nylon sev.
Instructions
For Tart shells:
- Mix the butter, carom seeds, cumin seeds and all-purpose flour with the fingers until mixture resembles bread crumbs.
- Then transfer mixture on work surface. Add 2-3 tbsp of cold water and knead very gently to bring them together to form a ball (Don’t knead it too much with your palm)
- Wrap the tart dough in plastic wrap and refrigerate it for 30 mins. Divide the dough into equal small balls.
- Pre heat the oven at 170 degrees centrigade.
- Grease the mini tart pan.
- Place the tart dough in the center of the mini tart pan, press the dough with your thumb to form a shape and size of the mini tart pan. Pierce the bottom of the crust with a fork. This will help the prevent the puffing up while baking.
- Fill the tarts with pie weight or kidney beans
- Bake it for 15-20mins or till golden brown
- Cool it for few mins and remove the pie weight or kidney beans.
- Once done, allow them to cool completely.
For Chaat:
- In a bowl, mix all the ingredients except nylon sev.
- Assembly:
- Fill the tart shells with the prepared Chaat.
- Top with some more green chutney and sweet chutney if preferred.
- Garnish with nylon sev and some more green coriander leaves.
- Enjoy them anytime of the day !!
Notes
I have used salted butter for making tarts..so I have not added any addintional salt. If using unsalted butter please add 1/2 tsp of salt to the flour.
Nutrition
Calories: 239kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 190mg | Potassium: 288mg | Fiber: 3g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg
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Lauranne says
This looks lovely! However the links don’t work for neither of the chutneys.
Farrukh Aziz says
Hi Lauranne,
Thank you very much 🙂
Apologies, I have updated the link of chutneys. Once again, thanks for letting me know.
Rachna says
Hi,
How many tart shells does this measurement makes? how many fruit tarts this recipe makes in total? Looks yum!
Farrukh Aziz says
Hello Rachna - the measurement given should give you about 7 to 8 small tart shells.
anubhavati says
Fruity tart chat looks awesome! Lovely clicks as usual@
Shobha
Farrukh Aziz says
Hi Sasikala,
thanks alot 🙂
I use Nikon D7000, kit lens 18-105mm
Sasikala Balaraman says
Love all your clicks .. very bright & sharp .. what kind of camera & lens do you use?