I guess the blog has lacked some sweet thanks to all that rice, isn’t it? 😉 Hope you all had a fantastic weekend. I relaxed at home on Thursday and Friday, since I needed a lot of energy to spend some time with Fami, who landed from KSA day before yesterday. We did nothing much, just ate a bit here and there, went for an abra ride and walked a lot causing blisters in her foot. I am sure that her first blog post after her little break would be how much I tormented her by making her walk a hell lot. 😀 Nonetheless, we had some good time together and the kids managed to embarrass me as much as they could, and have both her and her husband in splits most of the time. Hehe… Look forward to meeting you again, dear, whenever it is in your agenda… 🙂
There are times when I crave to make something, yet it takes ages to actually make it. After this chocolate tart which was my first tart, I had not baked one, despite the wanting to make. At times, having sweet can be overwhelming even though I make sure I am only making a very small quantity, ending up craving for more! 🙂 Since my tart pan is large and I didn’t want to make anything in it, especially for a small family of ours, I was always hesitant, but when I found a loose bottom tart pan in one outlet on sale, my joy knew no bounds. With strawberries still very much available in the market, I am trying my level best to cook up whatever I can with it, since the kids are already bored of eating it. As usual, I disturbed Jehanne with a lot of questions before making this tart. This tart recipe is standard – you can use it with any filling. The quantity is just enough for the small tart pan I have but the best part is, even if you make a large portion, you can easily freeze it for three months! The filling is very simple – pureed strawberries mixed into hung curd. It was really amazing – Azza ate up more than half of the tart, making me feel that I should make it often, especially because the base tastes like biscuits! 🙂
Posted on this day:
2013: Dahi Murg
- For the tart
- 150 gm all purpose flour
- 80 gm butter, cold
- 1 meduim egg
- 1 tbsp sugar
- A pinch of salt
- 2 tbsp cold water (only if required)
- For the filling:
- ½ cup strawberry, chopped
- 2 tbsp sugar
- 1 tsp vanilla essence
- ¾ cup hung yogurt
- Let's make the tart shell first. In a bowl, grate the butter into the flour.
- Add the egg, sugar and salt and with your fingers, bring the dough together. If needed, add the cold water. Do not knead, only bring the dough together. Refrigerator for an hour.
- Grease a 23 cm loose bottom tart pan well. Preheat oven to 180 degrees.
- Bring out the cold dough. On a parchment paper, roll the dough equally enough to fit into the pan.
- Slowly flip into the pan and spread with your fingers adjusting onto the sides.
- Put the parchment paper over it with some beans on it - this is called blind baking. Bake for 15 minutes.
- Take out the pan, take off the parchment and beans and return back to the oven to bake another 10 minutes. Take out and cool on a wire rack.
- For the filling, combine strawberry, sugar and salt into a pan.
- Cook till the strawberries are mashed. Add the vanilla and switch off. Cool completely.
- Fold in the hung yogurt well. Spread into the prepared tart base.
- Top with more strawberries. You may refrigerate the tart for an hour though this step is not necessary.