After making this I developed lots of confidence on making tartlets. Wanted to try a sweet one which is also very simple. The chocolate and coconut were wonderful friends and the crunch the desicated coconut rendered was really good. And I invite all who love tartlets to try them. With the savory and sweet tartlets together they make a nice evening snack or a good starter and dessert both together saving lot of time.
The chocolate fillling can be made a day before as well as the dough for the tarltets. Since the baking time is just 12 minutes in my OTG (might be lesser in other ovens) its so very easy to make.
All purpose flour / Maida flour – 1/2 cup
Wheat flour – 1/2 cup
Salt – 1/4 tea spoon
Butter – 1/4 cup (cold)
Semi sweet chocolate – 100 gm
Dessicated coconut – 2 T spoon
How to make it?
Per-heat your oven.
Mix the maida and wheat flour along with the salt. Cut in the cold butter with your fingers in the flour mix and mix with your tip of your fingers till the mix resembles bread crumbs. Add 2 Table spoon of ice cold water and mix until the doung comes together. Add water if the mix is too dry 1 teaspoon at a time. Knead for 3-4 minutes and form 4 equal sized balls.
In the thick bottomed sauce pan add 1 teaspoon of butter and let it melt in slow flame. Chop the chocolate and add to the melted butter and switch off the stove. Mix well till the chocolate is glossy. Beat the egg until pale and doubled in volume and add to the chocolate mix and mix until incorporated. Keep aside.
Take one ball of the dough and pat it on a plastic sheet to a circle that could fit-in snugly inside your mini tart pan. Butter the mini tart pans and place the circle of dough inside it and with your fingers push it neatly inside to cover the shell till the top. Place a tea spoon full of the chocolate mix and sprinkle some dessicated coconut on the top. Repeat for the remaining dough. Thats it your tarts were ready to go into the oven. Bake the tarts for 10-12 minutes. My oven took this time. But please watch out and take them out when you see the edges start getting golden brown.
When cooled remove the tarts by onverting the shells on a serving plate. Serve warm with tea or your favorite drink
When I read about Dal Makhani by dear Bee, its hard to resist as I called amma and asked her to soak whole urad dal. And there I made it this morning and served with rotis. Its a treat to the taste buds yet very filling. One of my managers used to call this as “Dal Maharani” and I don’t know if it does bear such name but its truly a “Maharani” among the dal dishes I have tasted, rich, creamy and delicious. Thanks dear for the fool proof recipe.
And I am passing this on to all my readers who leave a comment, or silently read my posts and every single click my blog gets!