Prep: 25 min
Cook: 20 min
Yields: 4 Servings

Ingredients

  • For the tart- Maida -50
  • Sugar -50gm
  • Cinnamon powder -1/2 tsp
  • Cream – 250ml
  • Honey – 2 tbl spn
  • Butter – 75gms
  • For the Filling-Anjeer (Dried Figs) – 2 cups
  • Fennel seeds powder – 1/2 tsp
  • Egg yolks – 2 no

Method

  • For the Tart. Rub together maida, butter and sugar till sandy texture. Sprinkle just enough water to make into a dough. Cover with a damp cloth and keep in refrigerator for 15mins.
  • Take out the dough using dry maida and roll out thin (approx 3mm). Place this dough over tart moulds and press gently to cover the mould. Trim the sides for a neat shape. Prick with a toothpick or a fork. Now place these moulds in a pre heated oven at a temp of 180c for 5-8 mins. This is to just flash cook it. Remove and allow to cool completely.
  • For the Filling. Soak dried figs in hot water for half hour. Now drain the water completely and roughly chop up the figs. Whisk together cream, egg yolks, honey, cinnamon powder and fennel seeds powder. Add chopped figs to it.
  • Now pour the mixture into the half baked tarts and bake it at 180c for 15mins. Remove from oven and allow to cool completely.

 

 

Celebrations, Christmas, Dessert, Fruits, Gluten-Free, New Year, Party Food, Summers, Sunday Lunch, Valentines Day, Vegetarian, World Food